Classic Herb Stuffing

Like your momma used to make — redolent of fried onions, celery, sage and thyme. You can gild the lily, but this will always be a stuffing to come home to.

  • 1 c butter (2 sticks) butter
  • 3 med yellow onions, chopped fine
  • 1 head celery, leaves trimmed of any yellow or dark bits, chopped fine
  • 1 lg bunch parsley, chopped fine
  • 1 pkg turkey herb mix trimmed of woody stems and stalks, chopped fine (or 6 sage leaves, chopped, and 2-3 sprigs thyme trimmed, chopped fine)
  • sea salt and freshly-cracked black pepper
  • 10 c fresh torn bread or large bread crumbs
  • ½ c chicken or vegetable stock
  • 4 c white wine

Preheat oven to 350°F.

Melt butter in a large heavy-bottomed skillet over medium-low heat. Add onions and cook stirring often until soft and translucent, about 20 minutes. Add celery, parsley, herbs, and wine. Season and cook, stirring often, for about 5-10 minutes until the wine is absorbed. Remove from heat and transfer to a large bowl.

Add bread to onion mixture and mix together until well combined. Add stock and mix until stuffing is just moistened. Do not over mix. Taste and adjust seasoning if necessary.

Place stuffing mixture into a baking dish and cook until fragrant and golden about 30 to 45 minutes.