Prep time: 30 mins
Cook time: 1 hour 20
mins
Serves: 8
INGREDIENTS:
2 loaves Italian bread (about 10 oz each), torn into bite
sized pieces
4 tbsp butter, room temperature, plus more for baking dish
4 celery stalks, thinly sliced
4 shallots, minced
2 garlic cloves, minced
Coarse salt and ground pepper
½ cup dry white wine
½ cup parsley leaves, chopped
3 large eggs, lightly beaten
2 cans (14 ½ oz each) reduced-sodium chicken broth
DIRECTIONS:
Preheat oven to 400 degrees. Arrange bread in a single layer on two
rimmed baking sheets. Bake until crisp
but not browned, about 10 minutes, rotating sheets halfway through.
In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with
salt and pepper. Cook, stirring
occasionally, until vegetables are softened, 5 to 7 minutes. Transfer to a large bowl.
To vegetables in bowl, add bread, parsley, and eggs. Season with 1 ½ teaspoons salt and ¼ teaspoon
pepper; stir to combine. Mix in half of
broth. Continue to add in more broth
just until stuffing is moistened but not wet (there should not be any liquid in
the bottom of the bowl).
Spoon stuffing into a large buttered baking dish and cover
with aluminum foil. Place covered baking
dish into oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 more
minutes.
