You can go anywhere you want with stuffing, but my favorite is still classic cubed bread with traditional herbs and spices. Add raisins if you like a little sweetness.
|3||tablespoons||fresh flat-leaf parsley|
|1||tablespoon plus 1/2 teaspoon||Bell’s Seasoning or poultry seasoning|
|3/4||cup (1 1/2 sticks)||unsalted butter|
|3/4||cup||minced yellow onion (about 1 medium onion)|
|3/4||cup||minced celery (about 2 large stalks)|
|2 1/2||teaspoons||kosher salt|
|1||teaspoon||fine, freshly ground black pepper|
|2 1/4||teaspoons||dry mustard|
|18||cups||1/2-inch bread cubes (from about 1 1/2 pounds day-old bread with crusts removed)|
|2||large||eggs, lightly beaten|
|1/2||cup||raisins, rehydrated in hot water and drained (optional)|
Make the stuffing up to two hours before roasting the turkey.
- Melt butter in a 12-inch sauté pan or skillet over medium-high heat.
- When butter is hot enough to sizzle a piece of onion, stir in onions and celery and sauté until onions become translucent, about 5 minutes. Add parsley, salt and pepper and sauté for another minute.
- Add Bell’s or poultry seasoning and dry mustard. Remove from heat and stir until all ingredients are combined evenly.
- Place bread cubes in a large mixing bowl. Toss with onion mixture.
- Stir in beaten eggs and raisins, if using.
- While stirring with a large spoon, pour 1 1/2 cups of the reserved hot broth all over the mixture.
NOTE: You may not need more broth if the bread is soft and fresh. If bread is on the dry side, add up to 3/4-cup additional broth to moisten bread completely without completely soaking it. You should be able to distinguish individual cubes of bread in the moist stuffing.