Rustic Herb Stuffing

Name: Rustic Herb Stuffing
Ingredients: For Rustic Herb Stuffing Cooked Outside the Bird; 1 lb loaf French bread, country-style with crust, cut into 1-inch cubes (about 11 cups); 10 tablespoons butter; 2 bunches green onions, thinly sliced; 2 cups finely chopped celery; 3/4 cup chopped fresh Italian parsley; 1 tablespoon chopped fresh oregano; 1 tablespoon chopped fresh sage; 1 tablespoon chopped fresh thyme; 1 large garlic clove, minced; 1 teaspoon coarse kosher salt; 1 teaspoon freshly ground black pepper; 1 large bunch swiss chard, stems cut from leaves and discarded, leaves coarsely chopped (about 12 cups); 3 large eggs; 3/4 cup low-salt chicken broth (or more); 3 ounces parmesan cheese, coarsely-grated (optional); For Rustic Herb Stuffing Cooked Inside the Bird; 15 lbs turkey, brined; prepared stuffing (as per the above recipe, prepare as written, but use 1/4 teaspoon coarse salt and 1/2 cup chicken br); additional chicken broth (for moistening stuffing in dish); olive oil

21 ingredients

14 steps

Ingredients

For Rustic Herb Stuffing Cooked Outside the Bird
1 lb loaf French bread, country-style with crust, cut into 1-inch cubes (about 11 cups)
10 tablespoons butter
2 bunches green onions, thinly sliced
2 cups finely chopped celery
3/4 cup chopped fresh Italian parsley
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 large garlic clove, minced
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
1 large bunch swiss chard, stems cut from leaves and discarded, leaves coarsely chopped (about 12 cups)
3 large eggs
3/4 cup low-salt chicken broth (or more)
3 ounces parmesan cheese, coarsely-grated (optional)
For Rustic Herb Stuffing Cooked Inside the Bird
15 lbs turkey, brined
prepared stuffing (as per the above recipe, prepare as written, but use 1/4 teaspoon coarse salt and 1/2 cup chicken br)
additional chicken broth (for moistening stuffing in dish)
olive oil

Directions

1

Technique One: Outside the Bird.
2

Convenience and concerns about undercooking have made baking the stuffing in a pan the default for many cooks. The payoff? Crispy topping and more stuffing (you can fit more in a pan than in the bird).
3

Technique Two: Inside the Bird.
4

If you want to stuff a turkey, it's best to brine it-that way, the stuffing can cook to a safe temperature without drying out the bird. Start with your favorite brined-turkey recipe, then follow the steps below. You'll end up with moist stuffing that's infused with flavorful turkey juices.
5

Preparation: For Rustic Herb Stuffing Cooked Outside the Bird.
6

Preheat oven to 375°F Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
7

Melt 10 tablespoons butter in heavy large skillet over medium heat. Add green onions and next 8 ingredients; saute until celery is tender, 6 to 8 minutes. Add Swiss chard and toss until wilted, about 3 minutes. DO AHEAD Bread cubes and vegetable mixture can be made 1 day ahead. Store bread cubes airtight at room temperature. Cool vegetable mixture slightly, then transfer to microwave-safe bowl; cover and chill. Rewarm vegetable mixture in microwave before continuing.
8

Preheat oven to 375°F Generously butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine. Whisk eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan, if using.
9

Add more broth (about 1/2 to 3/4 cup) to stuffing if dry. Transfer to dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
10

For Rustic Herb Stuffing Cooked Inside the Bird.
11

Preheat oven to 350°F Drain turkey. Rinse under cold running water; pat dry.
12

Place stuffing in glass bowl. Microwave on high until instant-read thermometer registers 130°F, stirring occasionally, 5 to 8 minutes. Fill cavities loosely with warm stuffing (do not tie legs). Place remaining stuffing in baking dish; moisten with up to 1/2 cup broth. Chill while turkey roasts.
13

Place turkey on rack in roasting pan; brush with olive oil. Roast until instant-read thermometer inserted into stuffing registers 165°F (thigh will register 170°F), adding water to pan to prevent scorching, about 3 1/2 hours.
14

Let turkey rest 30 minutes. Meanwhile, bake chilled stuffing until golden, 30 minutes.