1½ c. peeled and chopped tart green apples (optional)
An 8-oz. jar of peeled cooked chestnuts, chopped (optional)
If you’re stuffing a turkey, make the
stuffing at the last minute so it can go into the bird warm, reducing
the potential for bacteria to grow around it during baking.
and dry the bread
Preheat the oven to 400 degrees Fahrenheit. Cut the bread into ½-inch
cubes. Spread it on two cookie sheets, and toast it for 15 minutes,
turning the sheets once.
onions and celery
In a large, heavy skillet, melt butter over medium heat. Stir in the
onions, garlic, and celery, cover, and cook for 20 minutes, stirring
occasionally. Transfer to a large bowl.
Mix the contents of the skillet with the bread, parsley, sage, rosemary,
thyme, salt, and pepper. Stir in 1½ cups of hot turkey or vegetable
stock. Then, stir in the apples or chestnuts, or both, if using.
If you’re stuffing your turkey, stuff
all cavities now and put the turkey in the oven.
to baking dish
If you have remaining stuffing, or are not stuffing your turkey, reduce
the oven heat to 350 degrees. Butter a large glass baking dish. Transfer
the stuffing to the dish and pour a quarter- to a half-cup of hot stock
over the top.
Cover the dish with aluminum foil and bake for about 30 minutes. Uncover
and bake an additional five to 10 minutes for a crispy, golden top.