Back-to-Basics Stuffing
1 pound firm white, home-style sandwich bread
½ cup (1 stick) unsalted butter
2 cups finely chopped yellow onion
1 cup finely diced celery
2 teaspoons finely chopped fresh sage
2 teaspoons finely chopped fresh thyme
2-3 cups turkey or chicken stock
Salt and ground black pepper
Optional add-ins
2 apples, peeled, cored, diced and briefly sauteed in butter
½ pound sweet Italian sausages, cooked and cut into ½-inch-thick chunks
1 cup chopped toasted walnuts, almonds or pistachios
1 cup dried cranberries, cherries or chopped apricots
1 cup coarsely chopped roasted chestnuts
½ pound sliced and sauteed button mushrooms
Heat the oven to 250 degrees.
Cut the bread into ½-inch cubes, then arrange the cubes in single layers on 3 baking sheets. If you don't have enough baking sheets, work in batches. Bake the bread cubes until the edges are dried but the centers are still moist, 45 minutes to 1 hour.
When the bread is nearly done, in a large skillet over medium heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until softened, about 5 minutes.
Transfer the vegetables and butter to a large bowl. Stir in the sage, thyme, toasted bread and enough of the stock to moisten the bread. Season with salt and pepper. Stir in any additions desired.
If cooking inside the turkey, transfer the mixture to the bird's cavity and roast. If baking as a separate dish, stir in additional broth, then transfer to a baking dish coated with cooking spray, cover and bake 15 minutes, then uncover and bake for another 20 minutes, or until slightly browned and crisp on top.
Serves eight.
Nutrition values per serving (without optional add-ins): 270 calories, 14 g fat (8 g saturated, 0 trans), 32 g carbohydrates, 2 g fiber, 5 g sugar, 6 g protein, 30 mg cholesterol, 580 mg sodium.
Sara Moulton for The Associated Press