Chef David Codney is preparing a delicious Thanksgiving stuffing that serves six.
- 1 (12-oz.) loaf ciabatta bread, cut into 1" pieces
- 1⁄2 cup olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 stick salted butter
- 1 yellow onion, cut into 1⁄4" dice
- 3 stalks celery, cut into 1⁄4" dice
- 2-3 cups turkey or chicken stock
- ¼ cup chopped parsley
- 2 tbsp. chives
- 2 tbsp. chopped sage
- Pre-heat oven to 325°.
- Cut ciabatta bread into crouton 1" size cubes.
- Toss the ciabatta croutons in olive oil, salt and pepper, and place on sheet tray.
- Place croutons in oven for 25 minutes, until ciabatta is golden brown and dry. Be sure to toss the pieces every 10 minutes so it does not burn.
- Once the croutons are out of the oven, put them into a large bowl and set aside.
- Turn oven temperature to 375°
- Melt 1 stick butter in a large cast iron skillet over medium-high heat.
- Add onions, and cook until soft and translucent. Once the onions are translucent, add celery and cook until slightly soft for 5–7 minutes.
- Place onion mixture in the bowl with croutons.
- Add stock, oil, parsley, sage, bread, salt, and pepper to original skillet and heat on stove top until all the liquid is hot.
- Add hot liquid to bowl with the bread mixture and toss to combine.
- Bake for 30–35 minutes at 375° in skillet or 13 x 9 pan until golden brown and bread is slightly crisp on top.