Ingredients: |
Ingredients: 2 Pounds Hearty White Bread (I use Texas Toast) cut into 1/2 in pieces
16 Tbsp unsalted butter, cut into 16 pieces
4 onions, finely chopped
4-6 celery ribs, finely chopped
4 tsp poultry seasoning
1 3/4 tsp salt
1 tsp pepper
6 cups low sodium chicken broth
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Directions: |
Directions:Adjust oven racks to upper middle and lower middle positions. Heat oven to 325º F
Divide bread between 2 rimmed baking sheets and bake until golden brown, 50 to 55 mins. Stir bread and switch trays around in the oven half way through. Cool completely on baking sheets and then transfer to LARGE bowl.
Melt butter in 12 inch skillet over medium low heat. Cook stirring contantly until butter is nutty brown, 5 to 7 minutes. Reserve 3 T of browned butter in small bowl. Add onions and celery to skillet, increase heat to medium and cook until browned 12 to 15 minutes. Stir in poultry seasoning, salt and pepper, Cook until fragrant about 30 seconds. Add vegtable mixture to bowl with toasted bread.
Increase oven temperature to 425º F. Add 2 cups of broth to the now empty skillet cook over high heat, scraping up any browned bits until reduced to one cup.(6 to 8 minutes.) Combine remaining four cups of broth and reduced broth with vegetable bread mixture and let sit for 10 minutes stirring only once. Transfer stuffing to 13 by 9 inch baking dish. Press into even layer. Drizzle reserved browned butter evenly over the top and bake on upper middle reack until golden brown and crisp.
30 to 45 minutes. Let cool and SERVE! |
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