Active Time: 30 minutes | Total Time: 1 hour 15 minutes | Serves Serves 6
- 2 tablespoons unsalted butter, plus more for baking dish
- 1 loaf French or Italian bread
- 1 yellow onion, chopped
- 3 ribs celery, cut into small pieces
- 2 tablespoons extra virgin olive oil
- 1 1/4 teaspoons kosher salt (1/2 tsp. + 3/4 tsp.)
- 1/2 cup dry white wine, such as pinot grigio
- 1/2 cup chopped fresh flat leaf parsley
- 18 leaves fresh sage, chopped
- 2 cups less-sodium chicken broth
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs, beaten
Heat the oven (with oven rack in middle) to 300°F. Butter a 2 1/2-quart baking dish.
Using a serrated knife, slice the bread into about 3/4-inch thick slices. Then, stack 2 slices and cut into 3/4-inch cubes. Repeat with the remaining slices (you should get about 10 cups). Transfer to a rimmed sheet pan and spread in an even layer. Bake until crisp, about 25 minutes. Remove pan and increase the oven to 375°F.
Meanwhile, chop the onion. For the celery, wash and trim the ends. Slice each rib in half lengthwise then slice crosswise into small pieces.
Place a large skillet on the stove and turn heat on to medium-high. Add the butter and oil. Once melted, add the onion, celery, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until tender, 7 to 8 minutes. Add the wine and cook until it’s almost evaporated, 1 to 2 minutes. Remove from heat.
Chop the parsley and sage.
Place the bread cubes into a large bowl. Add the cooked onion-celery mixture, chopped parsley and sage, chicken broth, pepper (about 12 turns on pepper mill), and the remaining 3/4 teaspoon salt. Let sit 5 minutes then stir to combine. The mixture should be moist but not soggy.
Crack the eggs into a small bowl and beat with a fork until an even yellow. Pour over the stuffing and stir gently to combine.
Transfer the stuffing to the prepared dish, cover with foil, and bake 30 minutes. Remove the foil and continue to bake 15 minutes more until the top is golden.
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