Bread Stuffing With Black Pepper and Vinegar Recipe

Name: Bread Stuffing With Black Pepper and Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 cups coarsely torn bread cubes from 2 different crusty loaves, such as miche or rustic sourdough; cut away bottom crusts; 1 stick unsalted butter, plus 2 tablespoons; 1 1/2 cups finely chopped celery; 2 cups finely chopped onion; 1 teaspoon coarsely ground black pepper, more to taste; 1 teaspoon kosher salt, more to taste; 2 cups turkey stock; 4 tablespoons red wine vinegar; 8 large sage leaves, chopped; 1 teaspoon fresh thyme

Servings: persons

10 cups coarsely torn bread cubes from 2 different crusty loaves, such as miche or rustic sourdough; cut away bottom crusts
1 stick unsalted butter, plus 2 tablespoons
1 1/2 cups finely chopped celery
2 cups finely chopped onion
1 teaspoon coarsely ground black pepper, more to taste
1 teaspoon kosher salt, more to taste
2 cups turkey stock
4 tablespoons red wine vinegar
8 large sage leaves, chopped
1 teaspoon fresh thyme

1
Preheat oven to 400 degrees.
2
Place bread on a cookie sheet and bake for 7 minutes or until lightly dried.
3
Meanwhile, in a large skillet, melt 1 stick butter over medium heat.
4
Add celery and onion, and saute until soft, about 10 to 12 minutes.
5
Season with half the salt and pepper.
6
In a small bowl, mix stock and vinegar.
7
In a large bowl, toss bread and onion mixture together.
8
Slowly pour stock over cubes, tossing to distribute liquid.
9
Add herbs and the remaining salt and pepper, and toss again.
10
Taste and adjust seasoning.
11
Butter a 9-by-13-inch casserole dish.
12
Lightly distribute stuffing in dish.
13
There will be enough left over for another, smaller dish.
14
Dot with butter and bake for 30 minutes or until top is crusty.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 cups coarsely torn bread cubes from 2 different crusty loaves, such as miche or rustic sourdough; cut away bottom crusts, 1 stick unsalted butter, plus 2 tablespoons, 1 1/2 cups finely chopped celery, 2 cups finely chopped onion, and more.

Yes, Bread Stuffing With Black Pepper and Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bread Stuffing With Black Pepper and Vinegar

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