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3 cups low-sodium chicken broth
3/4 cup (1 ounce) dried porcini mushrooms, roughly chopped (optional)
2 tablespoons olive oil or unsalted butter
2 medium yellow onions, diced
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
2 stalks celery, diced
3/4 cup fresh flat-leaf parsley leaves, finely chopped
2 tablespoons chopped fresh dill
1 1/2 baguettes, left on the counter overnight to dry and cut into 1/2-inch pieces (10 cups)
|Heat oven to 375°F. In a saucepan, bring the broth and mushrooms (if using) to a boil.
Remove from heat. Meanwhile, in a large skillet, over medium-low heat, heat the oil or butter.
Add the onions, salt, and pepper. Cook for 8 minutes. Add the celery and cook for 7 minutes.
Add the parsley and dill. Place the bread in a large bowl. Add the onion mixture and the broth and mushrooms
(if using) and combine. Transfer to a 9-inch square or 11-by-7-inch baking dish or the cavity of the turkey.
Bake the stuffing for 25 minutes. If you prefer a soft stuffing, cover the dish with foil while baking.
If you prefer a crusty stuffing, bake uncovered. |
• To make this side dish ahead of time, cover and refrigerate the uncooked stuffing for up to 24 hours.
Bake as directed, adding 10 minutes to the baking time.
• Or if you're making this dish at the last-minute but you suddenly realize that you forgot to leave the bread
on the counter overnight to dry out, simply cut it into pieces, place on a baking sheet, and place in the preheating
oven for about 7 minutes.
|NUTRITION PER SERVING|
CALORIES 300(21% from fat); FAT 7g (sat 1g); SUGAR 5g; PROTEIN 9g; CHOLESTEROL 0mg; SODIUM 1,071mg; FIBER 3g; CARBOHYDRATE 50g