Nov 03 2009
Just as the name says, it’s simple and it’s Martha. What could be bad?
2 loaves Italian bread, torn into bite-sized pieces $3.98
4 tablespoons butter, room temperature, plus more for baking dish $0.30
4 celery stalks, thinly sliced $0.44
4 shallots, minced $2.00
2 garlic cloves, minced $0.02
Coarse salt and ground pepper $0.02
1/2 cup dry white wine $0.25
1/2 cup fresh parsley leaves, chopped OR 1/4 cup dried parsley flakes $0.25
3 large eggs, lightly beaten $0.51
2 cups chicken broth $1.00
Total Cost $8.77
1.) Preheat oven to 400 degrees Fahrenheit. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.
2.) In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 5 to 7 minutes. Add wine until evaporated, 3 to 5 minutes. Transfer to a large bowl. At this point, you can keep the dried bread out and the vegetables in the fridge after cooking to pull the dish together easily the next day.
3.) To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to combine. Mix in half of the broth. Continue adding broth just until the bread is moistened but not wet. There should be just enough liquid in the bowl as there is bread to soak it up, with none of the broth sitting in the bottom of the bowl.
4.) Just before roasting turkey, stuff the cavity with 4 cups of stuffing. Spoon remaining stuffing into a casserole dish. Cover with buttered aluminum foil and refrigerate. When turkey is taken out of oven to rest, place covered dish in oven, and bake until it is warmed through, 25 to 30 minutes. Uncover and bake another 10 minutes until crisp and golden.
5.) Serve and enjoy!