Name: Oven-Baked Bread Stuffing with Sage and Thyme
Total time: 1 h 15 min
Ingredients: 8 tablespoons unsalted butter (1 stick), plus extra for baking dish; 1 large onion , chopped medium (about 1 1/2 cups); 4 medium ribs celery , diced medium (about 1 1/2 cups); 1/2 teaspoon dried sage; 1/2 teaspoon dried thyme; 1/2 teaspoon dried marjoram; 1/2 cup minced fresh parsley leaves; 1/2 teaspoon ground black pepper; 12 cups dried 1/2-inch cubes from one 1-pound loaf French bread , or potato or challah bread; 2 cups chicken stock or low-sodium canned chicken broth; 3 large eggs , beaten lightly; 1 teaspoon table salt

Oven-Baked Bread Stuffing with Sage and Thyme

By America's Test Kitchen

Published on August 21, 2007

Time

1¼ hours

Yield

Serves 10 to 12 as a side dish

Oven-Baked Bread Stuffing with Sage and Thyme

Ingredients

8 tablespoons unsalted butter (1 stick), plus extra for baking dish1 large onion, chopped medium (about 1 ½ cups)4 medium ribs celery, diced medium (about 1 ½ cups)½ teaspoon dried sage ½ teaspoon dried thyme ½ teaspoon dried marjoram ½ cup minced fresh parsley leaves ½ teaspoon ground black pepper 12 cups dried ½-inch cubes from one 1-pound loaf French bread, or potato or challah bread2 cups chicken stock or low-sodium canned chicken broth3 large eggs, beaten lightly1 teaspoon table salt

Before You Begin

Dry whichever bread you choose by cutting 1/2-inch slices, laying them in a single layer on baking sheets or cooling racks, and leaving them out overnight. The next day, cut the slices into 1/2-inch cubes and allow them to dry for another night. If you are in a hurry, rush the process by drying the slices in a 225-degree oven until brittle but not brown, 30 to 40 minutes. Then cut them into cubes and proceed.

Any of the stuffings can be cooked inside the holiday bird if you prefer; just reduce stock to 1 cup. Stuff a 12- to 15-pound turkey with 6 cups of stuffing. Then add an additional 1/2 cup of chicken stock to the remaining stuffing and bake it separately in an 8-inch pan. If you prefer to use fresh herbs, substitute 1 1/2 teaspoons minced fresh herbs for the dried sage, thyme, and marjoram.

Instructions

Adjust oven rack to center position and heat oven to 400 degrees (350 degrees if using challah). Heat butter in large skillet over medium-high heat until fully melted; pour off 2 tablespoons butter and reserve. Return skillet to heat; add onion and celery and sauté, stirring occasionally, until translucent, about 8 minutes. Stir in sage, thyme, marjoram, parsley, and black pepper and cook until just fragrant, about 1 minute longer. Turn onion mixture into large mixing bowl. Add bread cubes, stock, eggs, and salt and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 13-x 9-inch baking dish, drizzle with reserved melted butter, cover tightly with foil, and bake until fragrant, about 25 minutes (30 minutes for challah). Remove foil and bake until golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.

to make ahead

The onion mixture may be cooked and stored in an airtight container in the refrigerator up to 2 days ahead of time. The stuffing, however, should be assembled just before cooking.