• Ingredients: 38
  • Serves: 8

Farmhouse herbed stuffing with unsalted butter, medium onions, cut into 1/4-inch dice, stalks celery with leaves, cut into 1/4-inch dice, package seasoned bread stuffing cubes, fresh parsley, chopped, celery salt, dried sage, crumbled, dried rosemary, crushed, dried thyme, crumbled, salt, freshly ground black pepper, more if baking all of stuffing outside of turkey.

Ingredients

  • 8 tbsps. unsalted butter
  • 2 medium onions, cut into 1/4-inch dice
  • 6 stalks celery with leaves, cut into 1/4-inch dice
  • 1 package seasoned bread stuffing cubes
  • 1/3 cup fresh parsley, chopped
  • 1 tsp. celery salt
  • 1 tsp. dried sage, crumbled
  • 1 tsp. dried rosemary, crushed
  • 1/2 tsp. dried thyme, crumbled
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 1/4 cups hot Homemade Turkey Stock or canned turkey stock, plus 1/2 cup more if baking all of stuffing outside of turkey

Crust

Filling

Topping

For berry topping:

  • 2 tbsps. fruit-flavored liqueur, such as crème de cassis, raspberry liqueur or Grand Marnier
  • 2 tbsps. sugar
  • 1/2 tsp. grated lime peel
  • 2 cups assorted fresh berries, such as blackberries, blueberries, raspberries, boysenberries and sliced, hulled strawberries
  • Mint leaves

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

  1. Step 1 In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes.

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  2. Step 2 Transfer to large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper.

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  3. Step 3 If using to stuff turkey: Use immediately to fill cavities and spread remainder in baking dish as directed in recipe .

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  4. Step 4 If baking entire recipe as side dish: Preheat oven to 350°F and butter 3-quart casserole or 9- by 13-inch baking dish.

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  5. Step 5 Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes.
  6. Step 6 Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.

Variations:

  1. Step 7 Sausage and Sage Stuffing: In large, heavy skillet over moderate heat, sauté 1 pound bulk pork sausage, breaking up pieces with spoon, until meat shows no sign of pink, about 10 minutes.
  2. Step 8 Using slotted spoon, transfer to large bowl. Proceed with recipe, adding ingredients to bowl with sausage and substituting 2 tablespoons chopped fresh sage for dried rosemary and sage.

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  3. Step 9 Dried Apricot and Pecan Stuffing: Dried fruit are better than fresh in stuffing because the latter get soggy with long baking.
  4. Step 10 Preheat oven to 350°F. Spread 1 1/2 cups (6 ounces) pecans on rimmed baking sheet and toast, stirring occasionally, until browned and fragrant, about 10 minutes.

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  5. Step 11 Cool and coarsely chop. In medium bowl, combine 1 1/2 cups diced dried apricots and hot water to cover.

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  6. Step 12 Soak until apricots plump, about 30 minutes, then drain well. Proceed with recipe, tossing apricots and pecans with other ingredients in large bowl.

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Nutrition information

Calories 274 Carbohydrates 19 g (6%)
Fat 19 g (29%) Protein 8 g (16%)
Saturated Fat 9 g (44%) Sodium 531 mg (22%)
Polyunsaturated Fat 2 g Fiber 3 g (14%)
Monounsaturated Fat 6 g Cholesterol 44 mg (15%)