- Difficulty 2
- Prep Time 20 mins + 18 hrs drying
- Cook Time 25 mins
- Serves 8 to 10
If we’re being honest — really honest — stuffing might actually be the main event at a holiday meal. It’s equal parts crispy, herby and savoury, and totally delicious. Making it on the stovetop saves precious oven space for other roasted stuff (like a big bird or that pumpkin pie you’re eagerly awaiting). Here, it gets a friendly helping hand from a crisp pilsner, which adds its signature hint of bitterness to bring harmony to the table.
- 1 large loaf (about 600 g) French- or Italian-style white bread, torn or cut in 1- to 2-inch pieces
- 1/2 cup (125 mL) unsalted butter
- 5 ribs celery, cut in 1/4-inch pieces
- 1 large onion, cut in 1/4-inch pieces
- 1 cup (250 mL) no-salt-added chicken broth
- 2 large eggs
- 1/3 cup (80 mL) chopped parsley (approx)
- 1 tbsp (15 mL) finely chopped thyme
- 1 tbsp (15 mL) finely chopped sage
- 1-1/2 tsp (7.5 mL) salt (approx), divided
- 1/4 tsp (1 mL) pepper
- 1 large clove garlic, minced
- 1/2 cup (125 mL) pilsner
- 1. Place bread pieces on a large baking sheet and let stand, uncovered, at room temperature until dry, 18 to 24 hours (see tips).
- 2. In an extra-large lidded skillet or shallow Dutch oven, melt butter over medium-low heat. Transfer 1/4 cup (60 mL) melted butter to a medium bowl or large measuring cup and set aside.
- 3. Add celery and onion to skillet. Cook, stirring occasionally, until soft, 10 to 12 minutes.
- 4. Meanwhile, whisk broth, eggs, 1/3 cup (80 mL) parsley, thyme, sage, 1 tsp (5 mL) salt and pepper into melted butter in bowl. Set aside.
- 5. Add garlic to celery mixture and cook, stirring, until fragrant, 30 to 60 seconds. Stir in pilsner and remaining 1/2 tsp (2.5 mL) salt. Increase heat to medium and simmer until almost no liquid remains, 3 to 4 minutes.
- 6. In 2 batches, add bread to celery mixture, stirring to coat as much as possible. Pour broth mixture overtop and stir to coat. Cover and reduce heat to medium-low. Cook for 5 minutes.
- 7. Uncover and taste, adding up to 1/2 tsp (2 mL) more salt, if desired. Cook until almost no liquid remains, about 5 minutes more.
- 8. Optional (see tips): Preheat broiler. Transfer skillet with stuffing to oven and broil until top is golden and crusty, 3 to 5 minutes.
- 9. Garnish with more chopped parsley, if desired, before serving.
- If you’re in a rush to dry the bread, you can pop the baking sheet into a preheated 275°F oven. Bake, tossing occasionally, until dry and lightly crisped, about 45 minutes.
- If you choose the optional step of broiling the stuffing, make sure you use an ovenproof skillet or Dutch oven.
- This stuffing is a terrific make-ahead side for super-high-traffic holiday cooking days. Store the finished batch in the fridge, and warm it back up in the oven or on the stovetop, tossing occasionally to get the edges extra-crispy.