1. Cook vegetables, fruits, herbs and/or meat in butter, then add broth.
2. Toss with beaten eggs and cubed bread.
3. Transfer to a buttered baking dish and dot with butter or drippings. Bake, covered, at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes (or cook the cooled stuffing in the turkey).
Yield: Each recipe serves eight and is enough to fill a 12-14 pound turkey.
Lets start with a classic stuffing that you can then modify in herb influenced ways.
Classic Stuffing
Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups turkey or chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake 30 minutes at 375 degrees F; uncover and bake until golden, 30 more minutes. (Or stuff in your turkey and bake.)
More Herby Versions:
1 Apple-Herb Stuffing: Make Classic Stuffing (above), cooking 2 chopped apples with the onions
2. Apple-Fennel Stuffing: Make Classic Stuffing (above) with potato bread. Use diced fennel bulb instead of celery. Cook 1 cup each chopped apples and dried cranberries with the onions and fennel.
3. Porcini Stuffing: Make Classic Stuffing (above) with shallots instead of onions and rosemary instead of sage. Cook 4 ounces chopped prosciutto and 1 pound sliced porcini mushrooms with the shallots and celery.
4. Sausage Stuffing: Brown 1 pound crumbled sausage in 6 tablespoons butter in a large skillet over medium heat. Add 2 cups each diced onions and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a bowl; add 16 cups cubed stale white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, 30 more minutes.
5. Kale-Garlic Sausage Stuffing: Make Sausage Stuffing (No. 4), adding 4 cups chopped kale and 1 head peeled roasted garlic cloves with the broth. Use semolina bread.
6. Herbed Cornbread Stuffing: Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onion and celery and 1 tablespoon each minced sage and thyme; add salt and pepper and cook 5 minutes. Add 3 cups chicken or turkey broth and bring to a simmer. Beat 2 eggs with 1/4 cup chopped parsley in a large bowl; add 6 cups cubed stale cornbread and 8 cups white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered baking dish and dot with butter. Cover and bake at 375 degrees F, 30 minutes; uncover and bake until golden, about 30 more minutes.
7. Mustard-Ham Stuffing: Make Herbed Cornbread Stuffing (No. 6), but cook 1 pound diced ham in 6 tablespoons butter before adding the vegetables. Use rosemary instead of sage. Add 1/4 cup whole-grain mustard with the broth.
8. Herbed Rice Stuffing: Brown 2 cups each chopped onions and
celery in 6 tablespoons butter. Toss with 8 cups al dente cooked white rice,
1/4 cup each chopped parsley and chives, and 1 tablespoon chopped thyme; add
salt and pepper. Transfer to a buttered baking dish, drizzle with 1/4 cup
chicken or turkey broth and dot with butter. Cover and bake at 375 degrees F,
50 minutes.
9. Cranberry-Rice Stuffing: Brown 1 cup each diced onion and
celery in 6 tablespoons butter. Toss with 4 cups each cooked wild rice and al
dente cooked basmati rice, 1 cup dried cranberries, 1 cup crumbled goat cheese,
and salt and pepper. Bake as directed for Herbed Rice Stuffing (No. 8).10. Spiced Rice Stuffing: Brown 1 pound ground beef with 2 cups diced onions in 4 tablespoons butter. Toss with 8 cups al dente cooked white rice, 2 teaspoons cumin, 3/4 teaspoon cinnamon, 1/2 cup chopped parsley, and salt and pepper. Bake as directed for Herbed Rice Stuffing (No. 8). Top with toasted sliced almonds.
11. Vegetable-Rice Stuffing: Toss 10 cups mixed chopped vegetables with olive oil and salt and pepper. Roast at 400 degrees until golden, about 40 minutes. Toss with 4 cups al dente cooked white rice, 1 1/2 teaspoons poultry seasoning, 1/2 cup chopped parsley, and salt and pepper. Bake as directed for Herbed Rice Stuffing (No. 8).
