Bread Stuffing With Black Pepper and Vinegar

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 ½ 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

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    361 calories; 17 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 10 grams protein; 39 milligrams cholesterol; 766 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

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

1 hour