Onion stuffing is traditionally used to stuff a turkey for Thanksgiving or Christmas. It can also be used to stuff chicken or served as a side dish. If you are using this as a stuffing, cook it separately from the meat. Both the stuffing and the meat will cook faster. After both have been cooked through, you can put the stuffing into the back of the bird. The herbs are imperative to give this stuffing its savory flavor, but the type of bread you use can be anything you have around the house, even cornbread or leftover dinner rolls. This recipe requires you to caramelize the vegetables in the oven first, but if you do not have time, you can saute them over medium heat until they are soft, about five to 10 minutes before adding to the stuffing.
Instructions
1. Heat the oven to 450 F. Spray a baking sheet with .
2. Toss the onions, celery and butter or olive oil together to coat the vegetables.
3. Spread the vegetables onto the baking sheet and bake for 30 to 45 minutes, stirring often, until the vegetables are dark brown and caramelized.
4. Remove the vegetables, transfer to a bowl and set aside.
5. Wipe the baking sheet off, turn the oven down to 350 F and put the bread onto the baking sheet in a single layer.
6. Bake the bread in the oven until it is lightly toasted. This will take about 10 minutes. Leave the oven at 350 after you remove the bread.
7. Spray the inside of a baking dish with cooking spray. In a small bowl mix the egg, broth, herbs and salt and pepper.
8. In the large bowl, combine the bread and the caramelized vegetables, stirring to combine.
9. Pour the chicken broth with the egg and herbs over the bread and vegetables and toss to wet the ingredients. Add more broth if the mixture is too dry. All of the bread should be slightly moistened without being soggy.
10. Transfer the stuffing to the prepared baking dish and bake at 350 for one hour or until browned and crusty on top. If the stuffing browns too quickly, cover it with aluminum foil and continue baking. Let rest for 10 to 15 minutes before adding to the turkey or serving.
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