Rustic Herb Stuffing Recipe

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Ingredients:

Serving

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

Directions:

Technique One: Outside the Bird.
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).
Technique Two: Inside the Bird.
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.
Preparation: For Rustic Herb Stuffing Cooked Outside the Bird.
Preheat oven to 375°F Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
Melt 10 tablespoons butter in heavy large skillet over medium heat. Add green onions and next 8 ingredients; sauté 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.
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.
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.
For Rustic Herb Stuffing Cooked Inside the Bird.
Preheat oven to 350°F Drain turkey. Rinse under cold running water; pat dry.
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.
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.
Let turkey rest 30 minutes. Meanwhile, bake chilled stuffing until golden, 30 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1134.78 Kcal (4751 kJ)
Calories from fat	507.16 Kcal
		% Daily Value*
Total Fat	56.35g	87%
Cholesterol	582.12mg	194%
Sodium	1194.08mg	50%
Potassium	1812.33mg	39%
Total Carbs	3.79g	1%
Sugars	1.11g	4%
Dietary Fiber	1.76g	7%
Protein	156.29g	313%
Vitamin C	20.4mg	34%
Vitamin A	0.1mg	5%
Iron	8.6mg	48%
Calcium	235.5mg	24%

Amount Per 100 g
Calories	140.48 Kcal (588 kJ)
Calories from fat	62.79 Kcal
		% Daily Value*
Total Fat	6.98g	87%
Cholesterol	72.07mg	194%
Sodium	147.83mg	50%
Potassium	224.36mg	39%
Total Carbs	0.47g	1%
Sugars	0.14g	4%
Dietary Fiber	0.22g	7%
Protein	19.35g	313%
Vitamin C	2.5mg	34%
Iron	1.1mg	48%
Calcium	29.2mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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