My strongest memories of Thanksgiving are the mingling smells of chopped parsley, melted butter, and chicken broth going into the stuffing, and the sounds of cheering and yelling as we all watched the Army-Navy football game. At Bayona we always serve two different stuffings with our roast turkey. One is my mom’s simple bread stuffing, and the other is loaded with local flavors like shrimp (or crayfish) and andouille. I still like my mom’s the best. I call for both stuffings to be baked in casseroles, but you can also follow your favorite method for baking them inside a bird.
Recipe information
Yield
makes 12 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Melt one of the sticks of butter in a large skillet over medium heat. Add the celery, onions, and half the scallions and cook for 5–7 minutes. Add the thyme and sage and cook another 2–3 minutes. Scrape the vegetables into a large bowl and add the bread. In a separate saucepan, bring the stock to a boil and add the other half of the butter to it. Pour this over the bread mixture, then add the remaining scallions and parsley, season with salt and pepper, and stir well to soak all the bread. Place in a medium casserole dish, cover with foil, and bake for 15–20 minutes. Uncover and cook for about 10 more minutes, until the top is crusty and golden brown.
