Bread Stuffing With Black Pepper and Vinegar

By Kim Severson

Total Time
1 hour
Rating
5(10)
Notes
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Ingredients

Yield:8 servings
  • 10cups coarsely torn bread cubes from 2 different crusty loaves, such as miche or rustic sourdough; cut away bottom crusts
  • 1stick unsalted butter, plus 2 tablespoons
  • 1½cups finely chopped celery
  • 2cups finely chopped onion
  • 1teaspoon coarsely ground black pepper, more to taste
  • 1teaspoon kosher salt, more to taste
  • 2cups turkey stock
  • 4tablespoons red wine vinegar
  • 8large sage leaves, chopped
  • 1teaspoon fresh thyme
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

310 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 8 grams protein; 455 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 400 degrees. Place bread on a cookie sheet and bake for 7 minutes or until lightly dried. Meanwhile, in a large skillet, melt 1 stick butter over medium heat. Add celery and onion, and sauté until soft, about 10 to 12 minutes. Season with half the salt and pepper.

  2. Step 2

    In a small bowl, mix stock and vinegar. In a large bowl, toss bread and onion mixture together. Slowly pour stock over cubes, tossing to distribute liquid. Add herbs and the remaining salt and pepper, and toss again. Taste and adjust seasoning.

  3. Step 3

    Butter a 9-by-13-inch casserole dish. Lightly distribute stuffing in dish. There will be enough left over for another, smaller dish. Dot with butter and bake for 30 minutes or until top is crusty.

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5 out of 5
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Laurie

I was so puzzled to see this as posted an hour ago, my blotched printed copy shows 2008. (It's delicious, which is why I wanted to find the original to reprint.)

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