Hands down, the MOST amazing stuffing recipe coming at you!
Recipe:
2 loaves Country Style Sourdough, torn and spread out to dry 1-2 days (ALTERNATIVELY: baked in the oven at 250F, tossing occasionally until dried out, about 1 hour)
1 1/2 Onion, finely chopped
3 Carrots, finely chopped
4-6 Stalks Celery, finely chopped
3 Scallions, chopped and light and dark greens divided
1/2 bunch parsley, finely chopped
2 stems sage, leaves removed and chopped
2 stems rosemary, ribbed and finely chopped
4-6 stems thyme, ribbed and finely chopped
3 cups low sodium turkey (or chicken) stock - stock recipe link here: https://youtu.be/EBjH498rnYY
2 eggs
1 cup (2 sticks) unsalted butter (reserving 2 tbs)
1/4 cup rice wine vinegar or dry white wine
salt
pepper
Chop onions, carrot, celery, whites of scallions and set aside
Chop green ends of scallions, parsley, sage, rosemary, and thyme and set on a separate plate
Heat a large non-stick skillet on Medium-High with 2 tablespoons of olive oil
add Mirepoix (onion/celery/carrot)
Saute 2-3 min, add white scallions
Season with 1/2 tsp salt and 1/4 tsp pepper
Saute another 8-10 min until soft and translucent but not browning. Reduce heat temp if needed
Add rice wine vinegar and let evaporate 1 min
Add butter and stir frequently until melted
Turn off heat and let mixture slightly cool
In a large mixing bowl, add veggie mixture over bread. Mix in parsley, sage, rosemary, thyme, green scallions, celery leaf and salt and pepper. Incorporate all ingredients well.
Everything until this point can be made and assembled 1 day ahead. Cover and chill.
Day of:
Bring mixture to room temperature before baking.
Preheat oven to 350F
Whisk two eggs into 3 cups turkey or chicken stock
Pour over bread mixture and gently fold until thoroughly combined and mixture is evenly coated.
Divide mixture into two 8x8 baking dishes or one 9x13 dish.
Gently pack stuffing down into baking dish.
Cover with foil and bake 30-35 min or until you can see bubbles around the edge of the dish.
Remove stuffing from oven and uncover. Raise oven temp to 425F, Dab stuffing with remaining 2 tbs of buyer and bake uncovered another 20-25 min until top is golden brown and crispy.
Remove and let stand for 10-15 min before serving.
Garnish with additional parsley and scallions
Troubleshooting guide:
If mixture is too wet at 30-35 min, bake covered another 15 min before removing foil and proceed with remainder of recipe.
If mixture is too dry, drizzle hot turkey or chicken stock on stuffing, cover and let stand another 10 min.
If mixture is bland, sprinkle with coarse sea salt before serving