Bread Stuffing With Black Pepper and Vinegar

5.0(11)

by Kim Severson

Dinner, Side Dish

Servings

8 servings

Total time

Calories / serving

310 kcal

Ingredients (10)

serves

10 cups coarsely torn bread cubes from 2 different crusty loaves, such as miche or rustic sourdough; cut away bottom crusts
1 stick unsalted butter, plus 2 tablespoonsbutter
1 1/2 cups finely chopped celerycelery
2 cups finely chopped oniononion
1 teaspoon coarsely ground black pepper, more to taste
1 teaspoon kosher salt, more to taste
2 cups turkey stockturkey-stock
4 tablespoons red wine vinegarred-wine-vinegar
8 large sage leaves, choppedsage
1 teaspoon fresh thymethyme

Instructions (3 steps)

01Preheat oven to 400 degrees. Place bread on a cookie sheet and bake for 7 minutes or until lightly dried. Meanwhile, in a large skillet, melt 1 stick butter over medium heat. Add celery and onion, and sauté until soft, about 10 to 12 minutes. Season with half the salt and pepper.
02In a small bowl, mix stock and vinegar. In a large bowl, toss bread and onion mixture together. Slowly pour stock over cubes, tossing to distribute liquid. Add herbs and the remaining salt and pepper, and toss again. Taste and adjust seasoning.

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Rich recipe — supports nutrition-aware planning.