Bread Stuffing With Black Pepper and Vinegar
Updated August 31, 2015
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
10 cups coarsely torn bread cubes from 2 different crusty loaves, such as miche or rustic sourdough; cut away bottom crusts
1 stick unsalted butter, plus 2 tablespoons
1 ½ cups finely chopped celery
2 cups finely chopped onion
1 teaspoon coarsely ground black pepper, more to taste
1 teaspoon kosher salt, more to taste
2 cups turkey stock
4 tablespoons red wine vinegar
8 large sage leaves, chopped
1 teaspoon fresh thyme
Nutritional analysis per serving (8 servings)
31 grams carbs; 40 milligrams cholesterol; 310 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 18 grams fat; 4 grams fiber; 455 milligrams sodium; 8 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees. Place bread on a cookie sheet and bake for 7 minutes or until lightly dried. Meanwhile, in a large skillet, melt 1 stick butter over medium heat. Add celery and onion, and sauté until soft, about 10 to 12 minutes. Season with half the salt and pepper.
- Step 2
In a small bowl, mix stock and vinegar. In a large bowl, toss bread and onion mixture together. Slowly pour stock over cubes, tossing to distribute liquid. Add herbs and the remaining salt and pepper, and toss again. Taste and adjust seasoning.
- Step 3
Butter a 9-by-13-inch casserole dish. Lightly distribute stuffing in dish. There will be enough left over for another, smaller dish. Dot with butter and bake for 30 minutes or until top is crusty.
Private Notes
Comments
I was so puzzled to see this as posted an hour ago, my blotched printed copy shows 2008. (It's delicious, which is why I wanted to find the original to reprint.)