INGREDIENTS
· 2 loaves Italian bread (about 10 ounces each), torn into
bite-size pieces
· 4 tablespoons butter, room temperature, plus more for baking
dish
· 4 celery stalks, thinly sliced
· 4 shallots, minced
· 2 garlic cloves, minced
· Coarse salt and ground pepper
· 1/2 cup dry white wine
· 1/2 cup parsley leaves, chopped
· 3 large eggs, lightly beaten
· 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
DIRECTIONS
1.
Preheat oven to 400 degrees. Arrange bread in a single layer on
two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes,
rotating sheets halfway through.
2.
In a large saucepan, melt butter over medium heat. Add celery,
shallots, and garlic; season with salt and pepper. Cook, stirring occasionally,
until vegetables
are softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
are softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.
3.
To vegetables in bowl, add bread, parsley, and eggs. Season with
1 1/2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Mix in half of
broth. Continue to add in more broth just until stuffing is moistened but not
wet (there should not be any liquid in the bottom of the bowl).
4.
Just before roasting turkey, stuff it with 4 cups stuffing.
Spoon remaining stuffing into a buttered
8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking
dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.
8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking
dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.
