Two Versions of a Traditional Bread Stuffing Recipe

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serves 6-8

1-pound loaf French, Italian, or sourdough bread

6 tablespoons butter

2 to 4 stalks celery with leaves, chopped

1 medium onion, chopped

leaves from 10-12 sprigs fresh thyme

10-12 fresh sage leaves, chopped

3 1/2 cups chicken or turkey broth

1/4 c. chopped parsley

1 egg, beaten

Preheat oven to 350 F.

Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large bowl.

Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add celery, onion, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining butter. Add broth to skillet and stir to combine. Turn off heat. Season with salt and pepper, to taste. Add mixture to bread cubes along with beaten egg, tossing until liquid is absorbed. Pour into a greased 2 qt. baking dish and sprinkle with parsley; bake until top is golden, 35-45 minutes.

Bread Stuffing Recipe with Fruit

serves 6-8

1-pound loaf French, Italian, or country-style bread

6 tablespoons butter

2 stalks celery with leaves, chopped

1 medium onion, chopped

1 large apple, peeled, cored and chopped

3/4 c. mixed dried fruit (such as cherries, chopped apricots, and cranberries)

leaves from 2-3 sprigs fresh thyme

1/4 c. chopped flat-leaf parsley

1/2 t. salt

3 1/2 cups chicken or turkey broth

1 egg, beaten

Preheat oven to 350 F.

Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large bowl.

Melt the 6 tablespoons butter in a large skillet over medium-high heat. Add the apple, onion, celery, dried fruit, thyme and salt; cook until soft, about 5 minutes. Add the broth and parsley and heat through.Add the egg and fruit mixture to the bread cubes and toss until evenly moistened. Transfer to a greased baking dish and bake until top is golden brown, 35-45 minutes.

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