This was delicious! I followed the recipe exactly, except that I used half as many mushrooms as they recommended (just because I misread the label at the store). The serving size must be huge, if it serves 6-8 people. We had 5 people eating, most got seconds, and still had about half left over. It reheated very well with gravy today. I think it was pretty simple to make, and love that you can finish it up until the bake it step and come back to it when you are ready. It went perfectly with our herbed turkey. I will make this again next holiday I get to host (or am invited to bring a side!)
Photo: Marcus Nilsson
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Amount per serving
- Calories: 300
- Calories from fat: 21%
- Fat: 7g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 1,071mg
- Carbohydrate: 50g
- Fiber: 3g
- Sugars: 5g
- Protein: 9g
- 3 cups low-sodium chicken broth
- 3/4 cup (1 ounce) dried porcini mushrooms, roughly chopped (optional)
- 2 tablespoons olive oil or unsalted butter
- 2 medium yellow onions, diced
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 2 stalks celery, diced
- 3/4 cup fresh flat-leaf parsley leaves, finely chopped
- 2 tablespoons chopped fresh dill
- 1 1/2 baguettes, left on the counter overnight to dry and cut into 1/2-inch pieces (10 cups)
- In a saucepan, bring the broth and mushrooms (if using) to a boil. Remove from heat.
Meanwhile, in a large skillet, over medium-low heat, heat the oil or butter. Add the onions, salt, and pepper. Cook for 8 minutes. Add the celery and cook for 7 minutes. Add the parsley and dill.
Heat oven to 375° F.
Place the bread in a large bowl. Add the onion mixture and the broth and mushrooms (if using) and combine. Transfer to a 9-inch square or 11-by-7-inch baking dish or the cavity of the turkey.
Bake the stuffing for 25 minutes. If you prefer a soft stuffing, cover the dish with foil while baking. If you prefer a crusty stuffing, bake uncovered. (You can cover and refrigerate the uncooked stuffing for up to 24 hours. Bake as directed, adding 10 minutes to the baking time.)
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