Classic Bread Stuffing

Classic Bread Stuffing

Prep Time: 
45 minutes
Cook Time: 
1 hour
Yield: 
10-12 servings
Ingredients: 

8 tablespoons Plugrá® European-Style Butter, unsalted
3 cups onion, chopped
2 1/2 cups celery, including leaves, chopped
1 clove garlic, finely chopped
1 1/2 tablespoons sage, fresh, chopped
1 1/2 tablespoons thyme fresh, chopped
2 teaspoons celery seeds
Pinch nutmeg, grated
Pinch cloves, ground
1 teaspoon salt
1 pound loaf good-quality white bread, cut into 1/2-inch cubes (10-12 cups) stale or lightly toasted
1/2 teaspoon black pepper, freshly ground
1/2 cup stock, milk or white wine

Directions: 

1. In a large skillet over medium heat, melt half the Plugrá Butter. Add the next 9 ingredients. Cook, covered, until the onion is soft, 5 to 7 minutes. Remove from the heat.
2. In a large bowl, toss the sauteed vegetables with the bread cubes. Season with pepper.
3. Melt the remaining Plugrá Butter. Pour it over the stuffing, along with the stock and toss to coat. The stuffing should just hold together when mounded on a spoon.
4. Preheat oven to 375°F.
5. Stuff the bird, or if baking some or all of the stuffing in a casserole, pour a cup or two of stock, milk or white wine over the stuffing to replace the juices the stuffing would have absorbed from the bird.
6. Bake it covered until heated through, 45 minutes to 1 hour. For a crunchy top, uncover it for the last 15 minutes of baking.