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Pearl Onion and Celery Stuffing with Juniper and Garlic

Photo: Leigh Beisch; Styling: Dan Becker
Yield Serves 16
Time: 1 hour. Juniper berries give this stuffing a savory, woodsy note.


  • 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

Nutrition 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

How to Make It

  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.

  3. *Find in the spice aisle.

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

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