Currant-Pecan Bread Stuffing with Shallots and Herbs
By America's Test KitchenPublished on August 22, 2007
Time
1½ hours
Yield
Enough for 1 butterflied chicken
Ingredients
6 ounces white sandwich bread (about 6 slices), cut into ¼-inch cubes (about 5 cups)½ cup sweet Marsala ⅓ cup dried currants 2 tablespoons unsalted butter 4 large shallots, chopped fine (about 1 cup)1 large rib celery, chopped fine (about 1 cup)½ teaspoon minced fresh sage leaves ( or ¼ teaspoon dried)½ teaspoon minced fresh thyme leaves (or ¼ teaspoon dried)¼ cup minced fresh parsley leaves 1 large egg ½ cup low-sodium chicken broth, plus 2 tablespoons½ teaspoon table salt ½ teaspoon ground black pepper ½ cup chopped pecans, toasted
Before You Begin
For the best texture, stir the pecans into the stuffing just before serving.
Instructions
- Adjust oven rack to middle position; heat oven to 250 degrees. Spread bread cubes in single layer on baking sheet; bake until thoroughly dried but not browned, about 30 minutes, stirring once halfway through baking time.
- Bring Marsala and currants to boil in small saucepan over medium-high heat; once boiling, cover and set aside off heat until currants have plumped, about 5 minutes. Drain, reserving Marsala.
- Heat butter in 12-inch skillet over medium-high heat; when foam subsides, add shallots and celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in sage, thyme, parsley, and reserved Marsala and cook until moisture has evaporated, about 1 minute; set skillet aside off heat.
- Whisk egg, broth, salt, and pepper in large bowl until combined. Add bread cubes, currants, and shallot/celery mixture; toss gently until evenly moistened and combined. Just before serving, stir in pecans.
Time
1½ hoursYield
Enough for 1 butterflied chickenIngredients
6 ounces white sandwich bread (about 6 slices), cut into ¼-inch cubes (about 5 cups)
½ cup sweet Marsala
⅓ cup dried currants
2 tablespoons unsalted butter
4 large shallots, chopped fine (about 1 cup)
1 large rib celery, chopped fine (about 1 cup)
½ teaspoon minced fresh sage leaves ( or ¼ teaspoon dried)
½ teaspoon minced fresh thyme leaves (or ¼ teaspoon dried)
¼ cup minced fresh parsley leaves
1 large egg
½ cup low-sodium chicken broth, plus 2 tablespoons
½ teaspoon table salt
½ teaspoon ground black pepper
½ cup chopped pecans, toasted
Ingredients
6 ounces white sandwich bread (about 6 slices), cut into ¼-inch cubes (about 5 cups)
½ cup sweet Marsala
⅓ cup dried currants
2 tablespoons unsalted butter
4 large shallots, chopped fine (about 1 cup)
1 large rib celery, chopped fine (about 1 cup)
½ teaspoon minced fresh sage leaves ( or ¼ teaspoon dried)
½ teaspoon minced fresh thyme leaves (or ¼ teaspoon dried)
¼ cup minced fresh parsley leaves
1 large egg
½ cup low-sodium chicken broth, plus 2 tablespoons
½ teaspoon table salt
½ teaspoon ground black pepper
½ cup chopped pecans, toasted
Ingredients
6 ounces white sandwich bread (about 6 slices), cut into ¼-inch cubes (about 5 cups)
½ cup sweet Marsala
⅓ cup dried currants
2 tablespoons unsalted butter
4 large shallots, chopped fine (about 1 cup)
1 large rib celery, chopped fine (about 1 cup)
½ teaspoon minced fresh sage leaves ( or ¼ teaspoon dried)
½ teaspoon minced fresh thyme leaves (or ¼ teaspoon dried)
¼ cup minced fresh parsley leaves
1 large egg
½ cup low-sodium chicken broth, plus 2 tablespoons
½ teaspoon table salt
½ teaspoon ground black pepper
½ cup chopped pecans, toasted
Why This Recipe Works
We ensured moist, savory meat for our roast stuffed chicken recipe by brining the bird before we stuffed and roasted it. Our most radical idea, however, was to make an aluminum foil bowl, mound the stuffing into it, and place the chicken—after butterflying it—on top. This improvised cooking vessel allowed the stuffing to become moist and flavorful throughout from the chicken juices as well as brown and chewy on the bottom.
Before You Begin
For the best texture, stir the pecans into the stuffing just before serving.
Instructions
- Adjust oven rack to middle position; heat oven to 250 degrees. Spread bread cubes in single layer on baking sheet; bake until thoroughly dried but not browned, about 30 minutes, stirring once halfway through baking time.
- Bring Marsala and currants to boil in small saucepan over medium-high heat; once boiling, cover and set aside off heat until currants have plumped, about 5 minutes. Drain, reserving Marsala.
- Heat butter in 12-inch skillet over medium-high heat; when foam subsides, add shallots and celery and cook, stirring occasionally, until softened, about 5 minutes. Stir in sage, thyme, parsley, and reserved Marsala and cook until moisture has evaporated, about 1 minute; set skillet aside off heat.
- Whisk egg, broth, salt, and pepper in large bowl until combined. Add bread cubes, currants, and shallot/celery mixture; toss gently until evenly moistened and combined. Just before serving, stir in pecans.
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