Classic Stuffing
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
5 stalks
Celery (finely chopped)1 tbsp
Sage (chopped fresh)1 tbsp
Thyme (chopped fresh)3 cups
Chicken (low-sodium)2 large
Egg1 cup
Parsley (chopped fresh)1 tsp
PaprikaDirections:
1
Preheat the oven to 375 degrees F and butter a 3-quart baking dish
2
Melt the butter in a large pot or Dutch oven over medium heat
3
Add the onion, celery, sage and thyme; season with 1 teaspoon salt and a few grinds of pepper
4
Cook, stirring, until the vegetables are tender, about 5 minutes
5
Add the broth and bring to a boil, then remove from the heat
6
Whisk the eggs and parsley in a large bowl
7
Add the bread and the vegetable-broth mixture and stir until combined
8
Transfer to the prepared baking dish
9
Drizzle with the turkey drippings (or dot with butter); sprinkle with the paprika
10
Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, 25 to 30 more minutes
11
Photograph by Ryan Dausch