₥uffing

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

the night before, tear country bread into bite size chunks, ideally to be left to dry out.

Step 2

preheat oven to 375°F

Step 3

brown unsalted butter in large wok. separate sage into leaves and add to browning butter and fry until crisp. remove sage leaves as they reach desired crispness and salt while still hot

Step 4

once all sage has been fried and removed, add olive oil and sauté onions until slightly browned, completely softened, about 10-15 minutes on medium heat

Step 5

add celery, fennel, garlic, dill seed, tarragon (if dried). sauté until celery and fennel are softened

Step 6

wait i forgot to mention but like obviously keep salting and peppering and tasting lol

Step 7

add white wine and stir occasionally until liquid is reduced by half

Step 8

add half the parsley and chicken stock and stir occasionally until liquid is reduced by half

Step 9

add remaining parsley and dill and stir to combine. remove from heat

Step 10

beat eggs and add with sautéed aromatics to a large mixing bowl with chunks of bread and gently toss until bread is evenly moistened

Step 11

butter a generously sized baking dish and fill with stuffing

Step 12

top stuffing with cubed unsalted butter

Step 13

cover wit foil and bake at 375°F for 40-45 minutes

Step 14

remove foil and bake at 425°F for 20-25 minutes.

Step 15

drizzle with olive oil and sprinkle with finishing salt. put more salt than you think you need. salt is good. garnish with fried sage leaves and more parsley and tarragon and celery leaves if you have them. best stuffing ever