Think of this recipe as a starting point, a base for whatever flavors and textures you want to add. Adapted from “Williams-Sonoma Thanksgiving,” serves 8-10.
Ingredients
2-3 onions, chopped
3 stalks celery, chopped
1/2 cup (1 stick) butter
3 eggs
3-4 cups stock (chicken or turkey)
5 cups day-old corn bread chunks (one 8-by-8-inch pan of corn bread, use your favorite mix or recipe)
1/2 loaf artisan wheat bread, torn into rough pieces, about 4 cups
OR
1 bag (8 ounces) Pepperidge Farm Herb Seasoned Stuffing
Directions
In a large pan, saute onions and celery in butter over medium-high heat until soft and just beginning to brown, 10-15 minutes. Remove from heat and cool. In a medium bowl, beat eggs. Whisk in stock. Place bread and/or stuffing mix in a large bowl, toss with celery-onion mixture.
Cover with egg-stock liquid and gently stir. Depending on the saltiness of your stock, you might want to add salt. (If you are concerned about consuming raw eggs, taste and season after baking.) Preheat oven to 325 degrees. Generously butter a 9-by-13-inch baking dish.
Spoon stuffing into dish (do not pack down), cover with foil and bake 35-45 minutes.
Uncover and continue baking until browned on top and sides, about 30 minutes more.
Add more stock if it seems dry. Keep warm until serving.
Tips: To approximate day-old bread, place slices in oven at 200 degrees for 1/2 hour. If you prefer a neater look, cut the bread into cubes. To stuff the bird, fill it loosely. Close openings with kitchen string and trussing pins. Increase roasting time by 35-45 minutes.
Variations: Use any combination of bread you like. Add poultry seasoning, parsley, sage, thyme (fresh or dried) to onions and celery before sauteing.
Other additions: Cooked wild rice, oysters, water chestnuts, prunes, sausage, Craisins, ham.
