Rustic Herb Stuffing

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 lb loaf french bread, country-style with crust, cut into 1-inch cubes (about 11 cups)
• 10 tablespoons butter
• 2 bunches green onions, thinly sliced
• 2 cups finely chopped celery
• 3/4 cup chopped fresh italian parsley
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 large garlic clove, minced
• 1 teaspoon coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 1 large bunch swiss chard, stems cut from leaves and discarded, leaves coarsely chopped (about 12 cups)
• 3 large eggs
• 3/4 cup low-salt chicken broth (or more)
• 3 ounces parmesan cheese, coarsely-grated (optional)
• 15 lbs turkey, brined
• prepared stuffing (as per the above recipe, prepare as written, but use 1/4 teaspoon coarse salt and 1/2 cup chicken br)
• additional chicken broth (for moistening stuffing in dish)
• olive oil

Recipe

• 1 technique one: outside the bird.
• 2 convenience and concerns about undercooking have made baking the stuffing in a pan the default for many cooks. the payoff? crispy topping and more stuffing (you can fit more in a pan than in the bird).
• 3 technique two: inside the bird.
• 4 if you want to stuff a turkey, it's best to brine it—that way, the stuffing can cook to a safe temperature without drying out the bird. start with your favorite brined-turkey recipe, then follow the steps below. you'll end up with moist stuffing that's infused with flavorful turkey juices.
• 5 preparation: for rustic herb stuffing cooked outside the bird.
• 6 preheat oven to 375°f spread bread on large rimmed baking sheet. bake until bread is dry, about 15 minutes. cool.
• 7 melt 10 tablespoons butter in heavy large skillet over medium heat. add green onions and next 8 ingredients; sauté until celery is tender, 6 to 8 minutes. add swiss chard and toss until wilted, about 3 minutes. do ahead bread cubes and vegetable mixture can be made 1 day ahead. store bread cubes airtight at room temperature. cool vegetable mixture slightly, then transfer to microwave-safe bowl; cover and chill. rewarm vegetable mixture in microwave before continuing.
• 8 preheat oven to 375°f generously butter 13x9x2-inch glass baking dish. place bread cubes in very large bowl. add warm vegetable mixture; toss to combine. whisk eggs and 3/4 cup broth in medium bowl. add egg mixture to stuffing and toss to coat. mix in parmesan, if using.
• 9 add more broth (about 1/2 to 3/4 cup) to stuffing if dry. transfer to dish. cover with buttered foil. bake 30 minutes. remove foil; bake until golden, about 30 minutes.
• 10 for rustic herb stuffing cooked inside the bird.
• 11 preheat oven to 350°f drain turkey. rinse under cold running water; pat dry.
• 12 place stuffing in glass bowl. microwave on high until instant-read thermometer registers 130°f, stirring occasionally, 5 to 8 minutes. fill cavities loosely with warm stuffing (do not tie legs). place remaining stuffing in baking dish; moisten with up to 1/2 cup broth. chill while turkey roasts.
• 13 place turkey on rack in roasting pan; brush with olive oil. roast until instant-read thermometer inserted into stuffing registers 165°f (thigh will register 170°f), adding water to pan to prevent scorching, about 3 1/2 hours.
• 14 let turkey rest 30 minutes. meanwhile, bake chilled stuffing until golden, 30 minutes.