This makes the best stuffing, bar none. I have been making this every single Thanksgiving Holiday since the kids were young, and they beg me never to change my recipe. The measurements below are approximate; I basically add in the seasonings to taste depending on the type of bread I am using. I have successfully made this recipe with gluten-free bread, as well. Make sure you toast it beforehand, especially if it is gluten-free. Toss the ingredients with both hands, rather than a large spoon, to keep the mixture from getting too dense and packed together. Sometimes I add in a beaten egg if I want the stuffing to clump together more. I have made this recipe ahead and refrigerated the ingredients; just do not add in the chicken stock until the day you want to bake the recipe and never store any baked or unbaked stuffing in the turkey.
INGREDIENTS
1 cup (2 sticks) unsalted butter, divided
6 large shallots
1 cup diced celery
12 cups toasted 1/2-inch bread cubes; I like to use sourdough bread or Rosemary Focaccia, for example
1/2 cup chopped parsley
1/4 cup minced fresh sage
1 tablespoon orange peel
2 teaspoons Bell's seasoning (I find it in the grocery store)
1/2 teaspoon fresh or dried rosemary
1 cup Honey Crisp or Granny Smith Apple, peeled and cored, then grated; I discovered that the apple helps keep the stuffing moist
1/2 cup dried cranberries (craisins)
1/2 cup toasted and roughly chopped walnuts or pecans
1/2 to 1 cup natural chicken stock or more
1 1/2 teaspoons salt or 1 teaspoon Kosher salt
1/4 teaspoon white pepper (I love ground white pepper instead of black!)
INSTRUCTIONS
1. Melt 1 stick butter in a saucepan. Add shallots and celery and cook until vegetables are tender but not browned. Set aside.
2. Add to bread cubes in very large bowl or stock pot. Toss, using both hands, with the parsley, sage, orange peel, Bell's Seasoning, and rosemary.
3. Melt the second stick of butter. Drizzle over the bread cube mixture and toss them to coat evenly.
4. Add the cooked shallots and celery, and any melted butter from its pan, and the shredded apples, and toss the mixture until combined.
5. Drizzle in chicken stock and toss until the bread cubs are JUST moistened, but not mushy. Take care not to mash the mixture together.
Add salt and pepper to taste.
6. Stuff turkey and bake immediately; do not store stuffing in the turkey.
NOTE: Bake any excess stuffing in lightly greased casserole at 325 degrees until heated through, about 30 to 45 minutes.
SERVE
Immediately upon the turkey coming from the oven, remove all of the stuffing from the turkey to a large serving bowl. Cover with foil to keep warm.
Serve immediately.
STORAGE
The unbaked stuffing can be stored in the refrigerator for a day or two, or frozen until needed. tore baked stuffing in the refrigerator for a few days, well covered.
