What you'll need
Ingredients
To Make Ahead
- 1 ½ sticks unsalted butter (plus extra for baking dish)
- 4 medium ribs celery, chopped fine
- 2 large onions, minced
- 4 scallions, chopped fine
- 3 tablespoons minced fresh sage leaves or 2 teaspoons dried
- 3 tablespoons minced fresh thyme leaves or 2 teaspoons dried
- 1 tablespoon minced fresh marjoram leaves or 1 teaspoon dried
- 1 teaspoon dried tarragon or basil
- ¼ teaspoon nutmeg
- 2 tablespoons cognac
- 2 pounds high-quality sandwich bread (like Pepperidge Farm White), cut into 1/2-inch cubes and dried
- 5 cups turkey stock or low-sodium canned chicken broth
- 3 large eggs, beaten lightly
- ¼ cup cream
- 1-2 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 3/4 cup fresh coarsely chopped flat-leaf parsley leaves (about 1 bunch)
The method
Directions
- 01
Adjust oven rack to center position and heat oven to 400 degrees. Melt butter in a large skillet over medium-high heat. Add onions, scallions, and celery, and cook until onions are translucent, about 10-15 minutes. Add sage, thyme, marjoram, tarragon and nutmeg and stir to combine, and cook 3 to 4 minutes. Add cognac to deglaze pan, and then 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced. Transfer to a very large mixing bowl.
- 02
Add the dried bread cubes, remaining stock or broth, eggs, cream, chopped parsley, salt, and pepper to the sautéed vegetables and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 15-x 10-inch baking dish.
- 03
Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes before serving.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
This recipe is combination of technique and ingredients from Cook’s Illustrated and Joy of Cooking, which I suppose now makes it my own. There are tons of recipes with exotic flavors and ingredients, but if you’re looking for that classic Thanksgiving stuff…
Ingredients
To Make Ahead
- 1 ½ sticks unsalted butter (plus extra for baking dish)
- 4 medium ribs celery, chopped fine
- 2 large onions, minced
- 4 scallions, chopped fine
- 3 tablespoons minced fresh sage leaves or 2 teaspoons dried
- 3 tablespoons minced fresh thyme leaves or 2 teaspoons dried
- 1 tablespoon minced fresh marjoram leaves or 1 teaspoon dried
- 1 teaspoon dried tarragon or basil
- ¼ teaspoon nutmeg
- 2 tablespoons cognac
- 2 pounds high-quality sandwich bread (like Pepperidge Farm White), cut into 1/2-inch cubes and dried
- 5 cups turkey stock or low-sodium canned chicken broth
- 3 large eggs, beaten lightly
- ¼ cup cream
- 1-2 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 3/4 cup fresh coarsely chopped flat-leaf parsley leaves (about 1 bunch)
Cook Like James · The method
Directions
- 1
Adjust oven rack to center position and heat oven to 400 degrees. Melt butter in a large skillet over medium-high heat. Add onions, scallions, and celery, and cook until onions are translucent, about 10-15 minutes. Add sage, thyme, marjoram, tarragon and nutmeg and stir to combine, and cook 3 to 4 minutes. Add cognac to deglaze pan, and then 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced. Transfer to a very large mixing bowl.
- 2
Add the dried bread cubes, remaining stock or broth, eggs, cream, chopped parsley, salt, and pepper to the sautéed vegetables and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 15-x 10-inch baking dish.
- 3
Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes before serving.
This recipe is combination of technique and ingredients from Cook’s Illustrated and Joy of Cooking, which I suppose now makes it my own. There are tons of recipes with exotic flavors and ingredients, but if you’re looking for that classic Thanksgiving stuff…
Ingredients
To Make Ahead
- 1 ½ sticks unsalted butter (plus extra for baking dish)
- 4 medium ribs celery, chopped fine
- 2 large onions, minced
- 4 scallions, chopped fine
- 3 tablespoons minced fresh sage leaves or 2 teaspoons dried
- 3 tablespoons minced fresh thyme leaves or 2 teaspoons dried
- 1 tablespoon minced fresh marjoram leaves or 1 teaspoon dried
- 1 teaspoon dried tarragon or basil
- ¼ teaspoon nutmeg
- 2 tablespoons cognac
- 2 pounds high-quality sandwich bread (like Pepperidge Farm White), cut into 1/2-inch cubes and dried
- 5 cups turkey stock or low-sodium canned chicken broth
- 3 large eggs, beaten lightly
- ¼ cup cream
- 1-2 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
- 3/4 cup fresh coarsely chopped flat-leaf parsley leaves (about 1 bunch)
Directions
- 1
Adjust oven rack to center position and heat oven to 400 degrees. Melt butter in a large skillet over medium-high heat. Add onions, scallions, and celery, and cook until onions are translucent, about 10-15 minutes. Add sage, thyme, marjoram, tarragon and nutmeg and stir to combine, and cook 3 to 4 minutes. Add cognac to deglaze pan, and then 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced. Transfer to a very large mixing bowl.
- 2
Add the dried bread cubes, remaining stock or broth, eggs, cream, chopped parsley, salt, and pepper to the sautéed vegetables and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 15-x 10-inch baking dish.
- 3
Cover with foil and bake for 25 minutes. Remove the foil and continue to bake until golden, about 30 minutes longer. Cool for 10 minutes before serving.
