Name: The Ultimate Stuffing Recipe
Ingredients: 1 lb miscellaneous chicken or turkey necks, backs, wings, or giblets; 1 medium onion, chunked; 2 celery stalks, chopped; 1 medium carrot, chopped; 10 cups (about 1 pound) ¾-inch cubes of country white bread or French bread; 6 tbsp (3/4 stick) unsalted butter (for vegan version, use vegan butter); 3 cups thin-sliced leeks; 1½ cups thin-sliced celery; 4 to 6 oz button or wild mushrooms, sliced thin; 2 tsp crumbled dried sage or more to taste; 1 ½ tsp dried thyme or dried marjoram, or a combination; 1 tsp salt; ½ tsp freshly milled black pepper; Several cups turkey or chicken stock (or vegetarian/vegan stock); 2 large eggs; ½ tsp baking powder

Description

A stuffing for turkey, ham, or beyond.

Ingredients

Scale

For the Stock:

1 lb miscellaneous chicken or turkey necks, backs, wings, or giblets
1 medium onion, chunked
2 celery stalks, chopped
1 medium carrot, chopped

For the Dressing:

10 cups (about 1 pound) ¾-inch cubes of country white bread or French bread
6 tbsp (3/4 stick) unsalted butter (for vegan version, use vegan butter)
3 cups thin-sliced leeks
1½ cups thin-sliced celery
4 to 6 oz button or wild mushrooms, sliced thin
2 tsp crumbled dried sage or more to taste
1 ½ tsp dried thyme or dried marjoram, or a combination
1 tsp salt
½ tsp freshly milled black pepper
Several cups turkey or chicken stock (or vegetarian/vegan stock)
2 large eggs
½ tsp baking powder

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Instructions

For the Stock:

Prepare the stock. Chop the chicken or turkey parts with a cleaver or heavy chef’s knife into 1- to 2-inch pieces. Place them in stockpot or large saucepan and cook (without oil) over high heat until they lose their raw look and begin to brown in spots. Cover the pan, reduce the heat to medium-low, and sweat the meat for abut 20 minutes. stirring once or twice and adding the onion and celery after about 10 minutes.
Uncover, add 6 cups of water, bring to a simmer, and cook for about 30 minutes. Strain the stock and keep it warm. (The stock can be made a day ahead, cooled quickly, and refrigerated, covered, until needed. Reheat it before proceeding.)

For the Stuffing:

Preheat the oven to 325 degrees. Butter a 9-inch X 13-inch baking dish.
Toast the bread cubes on a pair of baking sheets for about 25 minutes, stirring once or twice, until lightly brown and crisp. Dump them into a large bowl. Turn the oven off unless you are proceeding to baking the dressing immediately after assembling.
Warm the butter in large skillet over medium heat. Stir in the leeks, celery, and mushrooms, and saute until very soft, about 7 minutes. Stir in the sage, thyme, salt, and pepper, and then scrape the vegetable and herb mixture into the bowl of toasted bread cubes. Add the stock, a cup at a time, until the bread is very moist but not soupy. You will probably use 2 to 3 cups of the stock. Taste and adjust the seasoning, if you wish. Cover and refrigerate the dressing until you are ready to proceed with it. (The dressing can be made to this point a day ahead.)
Preheat the oven again to 325 degrees.
Whisk the eggs and baking powder together and mix them into the dressing. Spoon the dressing into the baking dish and cover it. Bake for 25 minutes. Uncover and continue baking 15 to 20 additional minutes, until lightly browned and crusty on top.

Notes

The dressing can be made in individual ramekins as pictured here, with additions of cranberries, raisins, sausage, or whatever will make your guests happiest! Butter the ramekins as instructed. Bake covered for 15 minutes, then uncover and bake for 10 to 15 minutes more.