Recipe Index

Ingredients

• 1 cup (2 sticks) unsalted butter, plus more for greasing pan
• 2 medium yellow onions, finely chopped (about 3 cups)
• 6 medium celery stalks, finely chopped (about 2½ cups)
• 2 large eggs, lightly beaten
• 1 (12–14-oz.) package instant stuffing mix
• ⅓ cup finely chopped fresh parsley leaves, plus more
• 1 tsp. dried sage, crumbled
• ¼ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
• ¼ tsp. freshly ground black pepper
• 2¼ cups Homemade Turkey Stock, canned turkey stock, or chicken stock, heated until warm

Method

1. Set a rack in the middle of the oven, heat the oven to 350°, and butter a 3-quart casserole or 13x9-inch baking dish, using a little of the unsalted butter.
2. Melt half the butter, 1 stick, in a 12-inch heavy skillet over medium heat until hot but not smoking.
3. Cook the finely chopped onions and celery in the butter, stirring occasionally, for 15 to 20 minutes until they soften.
4. Tip the onion and celery mixture into a large bowl and add the lightly beaten eggs, the package of instant stuffing mix, the chopped parsley, the crumbled dried sage, the kosher salt and the black pepper.
5. Pour in the warmed turkey or chicken stock and stir gently until everything is evenly distributed and the stuffing mix is saturated.
6. Spread the stuffing into the prepared dish in an even layer and cover the dish tightly with foil.
7. Bake the covered stuffing for 20 minutes, then uncover it and bake about 40 minutes more until its top is crisp and golden brown.
8. Garnish the stuffing with extra chopped parsley and serve it immediately.

Cook: 30 minutes · Total: 1 hour 15 minutes

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data