Herb and Onion Stuffing

Ingredients for Herb and Onion Stuffing

• 110g (1 stick) unsalted butter

• 675g chopped onions (about 450g )

• 200g chopped celery (4 to 5 stalks)

• 1/4 cup chopped fresh Italian parsley

• 2 tablespoons chopped fresh sage

• 2 tablespoons chopped fresh marjoram

• 2875ml (generous) 1-inch cubes day-old pain rustique or ciabatta bread with crust (about 575g)

• 2 large eggs

• 1 1/2 teaspoons fine sea salt

• 1 teaspoon coarsely ground black pepper

• 240ml (or more) low-salt chicken broth

Melt butter in heavy large skillet over medium heat. Add onions and celery. Sauté until vegetables are tender, about 12 minutes. Add all herbs; sauté 1 minute longer. DO AHEAD: Can be made 1 day ahead. Transfer to bowl, cover, and chill.

Preheat oven to 177°C. Divide bread between 2 rimmed baking sheets. Bake until bread is crusty but not hard, reversing sheets after 5 minutes, 10 to 12 minutes total. Transfer to very large bowl and cool.

Butter 13x9x2-inch baking dish. Stir vegetable mixture into bread. Whisk eggs, salt, and pepper in small bowl to blend; whisk in 240ml broth. Add egg mixture to stuffing, tossing to combine evenly and adding more broth by 60ml fuls if dry. Transfer stuffing to prepared dish.

Bake stuffing uncovered until cooked through and brown and crusty on top, 50 to 60 minutes. Let stand 10 minutes.

Avvertenza

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