If It Ain't Broke, Don't Fix It Stuffing Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular Thanksgiving stuffing recipes.

Ingredients

8 servings

1 cup (2 sticks) unsalted butter, plus more

1½ pound loaf sourdough bread, sliced 1" thick, torn into ½"–¾" pieces

1 tablespoon extra-virgin olive oil

1 pound breakfast sausage, casings removed if needed

1 large onion, finely chopped

1 fennel bulb, finely chopped

4 celery stalks, finely chopped

2 teaspoon Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

1 tsp. freshly ground black pepper, plus more

½ cup dry white wine

¼ cup finely chopped parsley

1 tablespoon finely chopped sage

1 tablespoon finely chopped thyme

3 large eggs

4 cupsThanksgiving Stockor low-sodium chicken broth, divided

Step 1
Place racks in middle and top of oven; preheat to 300°F. Butter a 3-qt. baking dish. Divide bread between 2 rimmed baking sheets and bake on middle rack, tossing occasionally, until dried out (do not let brown more than just a bit around the edges), 25–35 minutes. Let cool.
Step 2
Meanwhile, heat oil in a large skillet over medium-high. Arrange sausage in a single layer and cook, undisturbed, until browned underneath, about 3 minutes. Break up into bite-size pieces with 2 spatulas or spoons and continue to cook, tossing occasionally, until cooked through, about 5 minutes longer. Transfer sausage to a plate.
Step 3
Reduce heat to medium and melt 1 cup butter in same skillet. Add onion, fennel, and celery; season lightly with salt and pepper. Cook, stirring occasionally, until vegetables are very tender but not browned, 12–15 minutes. Add wine and scrape bottom of skillet to release any browned bits. Bring to a boil and cook until wine is evaporated, about 3 minutes. Toss in parsley, sage, and thyme and let mixture cool in skillet.
Step 4
烤箱温度升高到350°F。搅拌鸡蛋和2 cups stock in a very large bowl. Add bread, sausage, and onion mixture and toss well to combine. Add 2 tsp. or 1¼ tsp. salt and 1 tsp. pepper. Drizzle remaining 2 cups stock over and toss again to combine. Let sit, tossing occasionally, until bread absorbs all of the liquid, about 10 minutes.
Step 5
Transfer stuffing to prepared dish; butter a sheet of foil and cover dish, butter side down. Bake on middle rack until very hot throughout (it should feel too hot to comfortably touch in the center; an instant-read thermometer inserted into the center should register 160°F), 35–40 minutes.
Step 6
Increase oven temperature to 425°F. Remove foil and transfer baking dish to top rack. Continue to bake stuffing until golden brown, 25–30 minutes longer.

Cooks' Note

Stuffing can be assembled 1 day ahead. Cover and chill.

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Reviews (9)

I echo other positive reviews. This was the second Thanksgiving in a row we made this recipe and I don't see us even considering something else going forward. We followed the recipe exactly with the exception of measuring heavy on the herbs.
- Doug
- CT
- 11/28/2022
TOO WET. Recipe should call for adding additional 2 cups of broth at end slowly and as needed. I wound up having to both add more bread and dry the whole recipe out on a cookie sheet in the oven because it was so wet. Butter could be reduced too, by half or 2/3. The flavors, however, are excellent. Just be careful with the liquids!
- Anonymous
- New York, NY
- 11/23/2022
This recipe is absolutely perfect! The blend of all the ingredients make it moist, fragrant, savory, and unbelievably tasty. However, I cut the butter in half and almost doubled the vegetables, added 1 c. chopped carrots, and upped the herbs and stock a little. Delicious!
- shaw.lane
- florida
- 11/29/2020
I was disappointed with this stuffing. I found it greasy and too wet, even after baking for much longer than the recipe called for. I would consider making it again because the seasonings were excellent, but would half the butter and the broth, adding more broth only if it looked dry.
- lizberke
- 11/27/2020
I've made this for several years now, love it along with all the guests... I don't use breakfast sausage thou.. I use Italian sweet and spicy from the meat market.
- pheeney
- CT
- 11/23/2019
I have made this stuffing for the past several Thanksgivings and will be making it again this year. The whole family asks for my stuffing now so it has become a tradition for us. It's TO DIE for good, and even acts as a good base for other variations like gluten free or vegan/veg riffs, the addition of other veg or meat (bacon instead of sausage for instance). This is the one stuffing recipe that you can't mess up. ENJOY!
- sarahnaomi1
- San Diego
- 11/19/2019
It was absolutely amazing!! I loved it so much, the recipe was perfect *kisses fingers like italian chef*
- hghenson021061
- Washington DC
- 10/15/2019
This is the most perfectly named recipe! I have no suggestions for any changes, it's so delicious as written. I used Olivia gluten free bread pieces, and none of the non-celiacs could believe it was gluten free, win!
- Anonymous
- Anchorage, AK
- 10/8/2019
I love this recipe! To most, the stuffing they grew up with is what they look forward to at Thanksgiving. My mom's stuffing was always the best BUT she cooked it in the bird. A decade ago she stopped baking in the bird, and we were all grateful for health reasons, but it was not the same. I took over Thanksgiving a few years ago and have tried to replicate it. This is the closest to her stuffing. Thrilled for this find! I doubled it but will need to triple it next year because all of it went! Definite keeper
- teesapeesa
- West Milford, NJ
- 1/2/2018
This was our stuffing this year minus the sausage which I would have loved, but some in the family don't. I used the Thanksgiving stock from the same issue which was killer. I also used 1/2 the amount of sage since it is such a strong flavor. I would not change anything else. This is a keeper.
- paigedunn
- McLean, VA
- 11/24/2017