Mike Garten
Achieve a crisp crust and tender filling with this easy Herb Stuffing Ring, full of classic Thanksgiving flavors but made in a Bundt pan for an extra-special presentation.
Try it in the lightweight and easy-to-grease Good Housekeeping Cast Aluminum Fluted Pan. Bonus: It’s dishwasher-safe!
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Cal/Serv:
225
Yields:
6
– 8
servings
Total Time:
1
hour
10
mins
tbsp.
unsalted butter, plus melted butter for pan
small loaf (about 12 ounces) country-style bread, cut into 1/2-inch pieces (about 8 cups)
c.
low-sodium chicken broth
large sage leaves, chopped
tsp.
fresh thyme leaves, plus more for serving
c.
flat-leaf parsley, chopped, plus more for serving
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- Heat oven to 375°F. Butter 12-cup cast-aluminum fluted pan. Place bread on rimmed baking sheet and toast until golden brown, 15 to 20 minutes; transfer to large bowl and toss with broth.
- Meanwhile, heat butter in 12-inch skillet on medium. Add onion and 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until very tender and beginning to turn golden, 6 to 8 minutes.
- Add celery and cook, stirring occasionally, until tender, 6 to 7 minutes. Stir in sage and thyme and cook 1 minute. Remove from heat and stir in parsley.
- Toss bread to make sure all broth has been absorbed, then fold in egg. Add vegetable mixture and toss to combine. Transfer to buttered pan, cover with foil and bake 15 minutes. Remove foil and bake until golden brown, 15 to 20 minutes. Serve topped with additional thyme and chopped parsley if desired.
NUTRITIONAL INFORMATION (per serving): About 225 calories, 8 g fat (3.5 g saturated), 8 g protein, 475 mg sodium, 30 g carbohydrate, 1 g fiber
Did you make this recipe? Comment below!
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Source : Goodhousekeeping
