Bread Stuffing

Bread Stuffing
Bread Stuffing
Ingredients
  • 1loaf white sandwich breadcut into 1/2-inch pieces (about 16 cups), 24-ounces
  • 8tablespoons butter
  • 2medium onionschopped fine
  • 3ribs celerychopped fine
  • 4cloves garlicminced
  • 2teaspoons dried sage
  • 2teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 3cups turkey brothmore if necessary
  • 1tablespoon soy sauce
  • 4large egg
  • 1 1/2cups half and half
  • 1/4cup parsleychopped
  • 2teaspoons coarse salt
  • 1 1/2teaspoons black pepper
Yield:
Instructions
  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325˚F. Arrange bread in single layer on 2 sheet pans. Bake until golden, about 30 minutes, stirring bread and switching and rotating sheets halfway through baking. Let cool.
  2. Melt 4 tablespoons butter in large skillet over medium heat. Cook onions and celery until soft, about 10 minutes. Stir in garlic, sage, and thyme and cook until fragrant, about 30 seconds. Stir in broth and soy sauce and simmer until slightly thickened and vegetables are tender, about 10 minutes. Remove from heat and let cool 5 minutes.
  3. Whisk eggs, half-and-half, parsley, salt, and pepper in large bowl. Slowly whisk in warm onion mixture until incorporated. Fold in toasted bread and let sit, tossing occasionally, until bread is saturated, about 20 minutes.
  4. Transfer stuffing to greased 13- by 9-inch pan. Melt remaining butter and drizzle evenly over stuffing. Bake on lower-middle rack until top is golden brown and crisp, about 50 minutes. Let cool 15 minutes. Serve.
  5. Make Ahead: The stuffing can be prepared through step 3 and refrigerated, covered, for 1 day. When ready to bake, proceed with step 4, increasing cooking time by about 20 minutes.