Sobre esta receta

Un relleno con salvia atemporal e infalible hecho con cubos de pan tostado, verduras aromáticas, salvia fresca y caldo de pollo rico. Este es el relleno que llena las cocinas de calidez y nostalgia — dorado en la parte superior, tierno y sabroso por dentro. Perfecto para Acción de Gracias, asados festivos, o cualquier momento en que desees un plato acompañante reconfortante. Puede hornearse en una fuente o usarse para rellenar un pavo.

Instrucciones

1. 1

   Day-old or dried white sandwich bread is key. If your white sandwich bread is fresh, spread the cubes on a large baking sheet in a single layer and bake at ![300°F] for 20–25 minutes, tossing once halfway through, until dry and very lightly golden. Let cool completely. You can also leave the cubed white sandwich bread out uncovered overnight.

2. 2

   Preheat your oven to ![350°F]. Grease a baking dish with butter or cooking spray and set aside.

3. 3

   In a large skillet over ^[medium heat], melt 6 tablespoons of the butter. Add the diced yellow onion and celery and cook, stirring occasionally, until softened and translucent, about 8–10 minutes. Add the minced garlic and cook for 1 minute more until fragrant.

4. 4

   Remove the skillet from heat. Stir in the chopped sage, thyme, flat-leaf parsley (if using), kosher salt, black pepper, and nutmeg (if using). Let the mixture cool for 5 minutes.

5. 5

   Place the dried white sandwich bread cubes in a very large mixing bowl. Pour the vegetable and herb mixture over the white sandwich bread and toss gently to combine.

6. 6

   In a small mixing bowl or measuring cups, whisk together the warm low-sodium chicken broth and beaten large eggs. Pour this mixture over the white sandwich bread in thirds, gently folding after each addition. The white sandwich bread should be evenly moistened — it should feel moist and hold together when pressed, but not be soggy or wet. Add a splash more low-sodium chicken broth if it seems too dry.

7. 7

   Transfer the stuffing mixture to the prepared baking dish and spread it into an even layer. Cut the remaining 2 tablespoons of butter into small pieces and dot them over the top of the stuffing.

8. 8

   Cover the dish tightly with aluminum foil and bake for 30 minutes. Then remove the aluminum foil and bake for an additional 15–20 minutes, until the top is golden brown and crispy.

9. 9

   Remove from the oven and let rest for 5 minutes before serving. Taste and adjust seasoning if needed. Garnish with a few extra fresh sage leaves or flat-leaf parsley if desired.