Bread Stuffing with Egg (Wine)

This bread stuffing can be used as a base formula from which to create your own personalized recipe. In addition to the celery, shallots and parsley, try adding sauteed mushrooms, spicy sausage, fresh herbs, dried fruit, nuts, or any other flavouring components you desire. Drying the bread cubes and cooking the vegetables a day in advance helps this stuffing come together quickly on Thanksgiving Day. This stuffing was created to accompany Herb-Rubbed Turkey.

2 (10 oz) loaves Italian bread, torn into bite-size pieces
4 Tbsp. butter, room temperature
4 ribs celery, thinly sliced
4 shallots, minced
2 cloves garlic, minced
coarse sea salt
black pepper, freshly cracked
½ cup dry white wine
½ cup fresh parsley leaves, chopped
3 large eggs, lightly beaten
2 (14½ oz) cans chicken broth

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.

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, 5-7 minutes. Add wine and cook until evaporated, 3-5 minutes. Transfer to a large bowl.

To vegetables in bowl, add bread, parsley and eggs. Season with 1½ tsp. salt and ¼ tsp. 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).

Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8” 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, 25-30 minutes. Uncover and bake until golden, about 15 minutes more.

Makes 8 servings.