Pearl Onion and Celery Stuffing with Juniper and Garlic

Pearl Onion and Celery Stuffing with Juniper and Garlic Recipe
Photo: Leigh Beisch; Styling: Dan Becker
Time: 1 hour. Juniper berries give this stuffing a savory, woodsy note.
Serves 16


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1 package (14 oz.) frozen pearl onions, thawed
1 1/2 cups diagonally sliced celery stalks with some leaves
1/2 cup unsalted butter
1 1/2 tablespoons dried juniper berries,* buzzed in a blender to crush
1 tablespoon chopped garlic
1/2 teaspoon freshly ground black pepper
3 qts. (1 lb.) garlic or garlic-cheese croutons (about 1-in.)
About 1/3 cup chopped flat-leaf parsley
2 1/4 cups reduced-sodium chicken broth
1 large egg, beaten to blend


1. Preheat oven to 325° to 350° (use temperature turkey requires). In a large pot over medium-high heat, sauté onions and celery with butter until vegetables begin to brown, about 12 minutes. Stir in juniper, garlic, and pepper, and cook about 1 minute. Remove from heat and stir in croutons and 1/3 cup parsley. Combine broth and egg in a small bowl, then mix with croutons.

2. Spoon stuffing into a 9- by 13-in. dish. Cover with foil and bake until steaming, 30 minutes. Uncover and bake until golden, 15 minutes. Scatter with parsley.

*Find in the spice aisle.

Make ahead: Up to 1 day, make stuffing, put in casserole, cover, and chill. Bake about 1 hour before uncovering.

Note: Nutritional analysis is per 3/4-cup serving.

Created date

October 2009

Nutritional Information

Calories 213
Caloriesfromfat 43 %
Protein 5.2 g
Fat 10 g
Satfat 3.8 g
Carbohydrate 23 g
Fiber 0.5 g
Sodium 378 mg
Cholesterol 28 mg