Turkey Stuffing (thanksgiving 2012)

Ingredients
 1 loaf sliced country white bread (about 16 slices), cut into 1-inch pieces (14
cups)
 6 tablespoons unsalted butter, plus more, softened, for brushing
 2 medium onions, chopped (3 cups)
 3 celery stalks, sliced crosswise into ¼-inch pieces (1 ½ cups)
 salt and freshly ground pepper
 2 cloves garlic, minced (1 tablespoon)
 12 fresh sage leaves, finely chopped (2 tablespoons)
 1 Tbsp. chopped fresh rosemary
 1 Tbsp. chopped fresh thyme
 2 stalks cassava leaves
 ¾ cup chopped fresh flat-leaf parsley, plus more for serving
 1 ½ cups chicken stock
 3 large eggs, lightly beaten

Preparation

Step 1

Preheat oven to 250°. Grease a 13x9x2" baking dish with unsalted butter and set

aside. Scatter 1 lb. good-quality day-old white bread, torn into 1" pieces

(about 10 cups), in a single layer on a rimmed baking sheet. Bake, stirring

occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

Step 2

Meanwhile, melt ¾ cup unsalted butter in a large skillet over medium-high heat;

add 2½ cups chopped yellow onions and 1½ cups ¼" slices celery. Stir

often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in ½

cup chopped flat-leaf parsley, 2 Tbsp. chopped fresh sage, 1 Tbsp.

chopped fresh rosemary, 1 Tbsp. chopped fresh thyme, casava leaves 2

tsp. salt, and 1 tsp. freshly ground black pepper. Drizzle in 1¼ cups low-

sodium chicken broth and toss gently. Let cool.

Step 3

Preheat oven to 350°. Whisk 3 large eggs and remaining 1¼ cups low-sodium

chicken broth in a small bowl. Add to bread mixture; fold gently until thoroughly

combined. Transfer to prepared dish, cover with foil, and bake until an instant-read

thermometer inserted into the centre of dressing registers 160°, about 40 minutes.

Step 4

Continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45

minutes longer.

Do ahead: Dressing can be baked (before browning) 1 day ahead. Uncover and let cool,

then cover and chill. Uncover and bake until top is browned and crisp, 50–60 minutes.
Three Berries Sauce
Ingredients
 2 cups fresh or frozen cranberries
 1/2 cup honey
 1/4 cup orange juice
 1 tablespoon grated orange zest
 1/4 teaspoon salt
 1/4 teaspoon ground cinnamon
 1/8 teaspoon ground cloves
 1/8 teaspoon ground allspice
 2/3 cup frozen sweetened sliced strawberries, thawed
 2/3 cup frozen sweetened raspberries, thawed
 Thinly sliced cooked turkey

Directions

In a large saucepan, combine the first eight ingredients. Cook, uncovered, over medium

heat for 10 minutes or until cranberries pop, stirring occasionally. Reduce heat; add

strawberries and raspberries. Cook until heated through. Remove from the heat; cool.

Serve with turkey. Store in the refrigerator.