classic herb stuffing
My mom used to make this stuffing with sliced white or whole wheat bread cut into cubes, but you could use a French bread or your favorite artisan loaf. If you want to make this dish vegetarian, substitute vegetable stock for the chicken stock.
- 8 tablespoons (1 stick) butter, melted
- 1 large onion, chopped finely
- 2 cups finely chopped celery
- 1 loaf day-old bread, chopped into ¾-inch cubes (10–12 cups)
- ½ cup raisins
- 1 teaspoon dried oregano
- ½ teaspoon ground sage
- Salt and pepper
- 1½ cups chicken stock
- ¼ cup white wine vinegar
Preheat the oven to 350°F. In a deep saucepan, add 2 tablespoons of the butter. Sweat the onion and celery until translucent. Add the bread cubes, raisins, herbs, and remaining butter, and stir to coat. Season with salt and pepper. Stir the liquids in gradually.
Transfer the stuffing to an oven dish and bake, covered, for 30 minutes. Remove cover and bake 5 to 10 minutes longer to create a crisper top.