- 8 tablespoons (1 stick) unsalted butter
- 2 medium onions, cut into 1/4-inch dice (about 3 cups)
- 6 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
- 1 (14-ounce) package seasoned bread stuffing cubes or about 10 cups from a 1 lb. loaf of crusty Italian or French bread
- 1/3 cup fresh parsley, finely chopped
- 1 Tablespoon fresh sage, finely chopped
- 2 teaspoons fresh rosemary, finely chopped
- 1 Tablespoon fresh thyme, leaves stripped from woody stem and chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- About 2 cups low-sodium chicken broth or vegetable broth (the amount you use will depend on whether you use dried or fresh bread cubes)
Preheat the oven to 500°F (260°C).
In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes. (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
Transfer to large bowl and add stuffing cubes, parsley, sage, rosemary, thyme, salt, and pepper. Stir in 1 1/2 cups hot stock. The stuffing should hold together when you gently squeeze a handful. If it crumbles, add more stock slowly until the stuffing holds together.
If using to stuff turkey: Use immediately to fill cavities and spread remainder in baking dish as directed below.
If baking entire recipe as side dish: Preheat oven to 350°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with and additional 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.