Alice’s Bread and Herb Stuffing

Name: Alice’s Bread and Herb Stuffing
Yield: makes 12 servings
Ingredients: 1/2 pound (2 sticks) butter; 1 bunch celery, finely chopped (about 2 cups); 2 medium onions, finely chopped (about 2 cups); 2 bunches scallions (white and green), finely chopped (about 2 cups); 1 tablespoon each finely chopped fresh thyme and sage; 6 cups dried bread, torn in 1/2-inch pieces; 4–5 cups Chicken Stock (p. 206); 1 bunch fresh Italian parsley, chopped (about 3/4 cup); Salt and pepper

December 14, 2011

My strongest memories of Thanksgiving are the mingling smells of chopped parsley, melted butter, and chicken broth going into the stuffing, and the sounds of cheering and yelling as we all watched the Army-Navy football game. At Bayona we always serve two different stuffings with our roast turkey. One is my mom’s simple bread stuffing, and the other is loaded with local flavors like shrimp (or crayfish) and andouille. I still like my mom’s the best. I call for both stuffings to be baked in casseroles, but you can also follow your favorite method for baking them inside a bird.

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