SERVES 8
3 tablespoons unsalted butter
1 large onion, diced
1 head celery, diced
1 loaf of white or whole wheat bread, cut into ½-inch cubes
1 bunch fresh parsley, chopped
3 cups low-sodium turkey or chicken broth, divided
1 teaspoon salt
1 teaspoon pepper
• Preheat the oven to 375°F.
• Grease a 9 × 13-inch baking pan.
• In a large skillet, melt the butter over medium heat.
• Add the onion and celery. Cook, stirring occasionally, until the vegetables begin to brown, about 10 minutes.
• Scrape the onion-celery mixture into a large bowl and add the cubed bread and parsley.
• Stir in 2½ cups of the broth and the salt and pepper.
• Pack the stuffing in the prepared baking pan.
• Drizzle with the remaining ½ cup of the broth, cover the pan with aluminum foil, and bake for 25 to 28 minutes.
• Remove the foil and bake for an additional 7 to 8 minutes to crisp the top.