Stuffing Ny Times Recipe

Name: Stuffing Ny Times
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 5 tablespoons butter; 1 large Spanish onion, peeled and diced; 2 ribs celery, cleaned and diced; 2 apples, preferably tart, like Granny Smith or Cortland, peeled, cored and diced; 1 cup (or more) peeled chestnuts, roughly chopped; Kosher salt and freshly ground pepper to taste; 3 sprigs fresh thyme, stems removed and leaves chopped; 1 dozen fresh sage leaves, stems removed and leaves chopped; 2 teaspoons Worcestershire sauce; 1 dash hot-pepper sauce, or to taste; One loaf decent-quality bread, a day or two old, torn into small pieces; 1 to 2 cups turkey or chicken stock (see recipe here); if using store-bought broth, use low-sodium variety; 2 whole eggs, beaten; 1/2 cup chopped parsley

Servings: persons

5 tablespoons butter
1 large Spanish onion, peeled and diced
2 ribs celery, cleaned and diced
2 apples, preferably tart, like Granny Smith or Cortland, peeled, cored and diced
1 cup (or more) peeled chestnuts, roughly chopped
Kosher salt and freshly ground pepper to taste
3 sprigs fresh thyme, stems removed and leaves chopped
1 dozen fresh sage leaves, stems removed and leaves chopped
2 teaspoons Worcestershire sauce
1 dash hot-pepper sauce, or to taste
One loaf decent-quality bread, a day or two old, torn into small pieces
1 to 2 cups turkey or chicken stock (see recipe here); if using store-bought broth, use low-sodium variety
2 whole eggs, beaten
1/2 cup chopped parsley

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PREPARATION
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Preheat oven to 375. Melt 4 tablespoons of butter in a large skillet over medium heat. Add onions, celery, apples, chestnuts, salt, pepper, thyme, sage, Worcestershire and hot-pepper sauce. Cook, stirring, until vegetables have softened and herbs wilted, approximately 5 minutes.
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Transfer mixture to a large bowl. Add the bread, enough broth, beaten eggs and parsley until the dressing is well moistened. Blend well and check for seasoning.
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Grease a baking dish with the remaining 1 tablespoon butter and put dressing in it. Bake, uncovered, for 30 minutes or until the top is beginning to brown. Check to make sure interior is moist. If not, add some more broth and return to oven for 5 to 10 minutes longer.

No nutrition data on file — estimate from the ingredient list.

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 14 ingredients. The key ingredients include: 5 tablespoons butter, 1 large Spanish onion, peeled and diced, 2 ribs celery, cleaned and diced, 2 apples, preferably tart, like Granny Smith or Cortland, peeled, cored and diced, and more.

Yes, Stuffing Ny Times falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffing Ny Times

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