Which herbs for stuffing

Very good and not fattening like potatoes. And if you have a DH who loves potatoes like I have, then make both. Celery Root for me and Potatoes for him. I made this stuffing for Thanksgiving. The only thing I changed was that I used vegetable broth and not as much herbs as the recipe called for. The celery root was tasty but I think you could omit that from the recipe without effecting the flavor much just add more celery.

It was interesting to make and I enjoyed it. I will probably make this again but not necessarily for a special occcasion such as Thankgiving. All Reviews for Celery-Herb Stuffing. Reviews: Most Helpful. Back to Recipe Review this recipe.

What did you think about this recipe? Did you make any changes or notes? Thanks for adding your feedback. All rights reserved. Close Sign in. Close this dialog window View image Celery-Herb Stuffing. Fine Cooking. Sign Up Login. Featured in our Thanksgiving Guide. Servings: Ingredients 1 lb.

Preparation Spread the bread cubes in a single layer on a large rimmed baking sheet. Let dry overnight. Bake the bread cubes until light golden-brown, 12 to 15 minutes. Heat the butter in a inch skillet over medium-high heat. Add the onions and celery and cook, stirring occasionally, until soft but not browned, 6 to 8 minutes.

Let cool. The recipe may be prepared to this point up to 6 hours ahead. The bread should be moist but not soggy. Remove the foil and continue to bake until the top is slightly browned and crusty, about 20 minutes more.

Tip For the best stuffing, let the bread dry overnight so it can absorb all the other delicious flavors that make it stuffing; toasting the bread also boosts flavor. Recipe Notes Edit Delete. Save to Recipe Box. Add Recipe Note. Saved Add to List Add to List. They make amazing stuffing. Then I like to throw it a little sweetness with some cornbread and leftover brioche rolls or bread. I even love to toss it a bit of cranberry orange bread.

Break or cut up the bread into small bite-size pieces. Place in a F degree oven and bake for about 20 minutes or so to dry the bread out. This can be done weeks in advance. After the bread is completely dry, I put the dried bread into a container and place it in the freezer.

Melt the butter in a large skillet then add chopped celery and onions. Saute over low heat until the vegetables are tender. Add the fresh herbs and stir. Remove from heat. Add a lot of parsley then slowly stir in turkey stock until you reach a consistency that you like.

Not too wet, but not too dry. At this point, you can cover with plastic wrap and refrigerate for up to 2 days OR you can even freeze the stuffing at this point for a couple of weeks.

Pour into a large buttered baking dish and bake at F degrees for about minutes or until crisp on the top OR you can stuff it right into the cavity of the bird you are roasting.

Fresh herb turkey stuffing made with a variety of bread including croissants, cornbread, white, and wheat bread. Is it suppose to be wet but not swimming in it? It all depends on the type of bread used and the consistency desired. Yes, it is supposted to be wet but not swimming in liquid. The stuffing should hold together, but not pasty and wet.

The liquid will give off steam as it cooks so I have a tendency to do a little less than I think it needed. Veggie stock is a great substitute. Please let me know if you have any other questions. I buy them at a bakery in SLC called Tulie.