Country Stuffing with Lots of Celery. 1 hour. Serves 12. Ingredients. ¼ cup grapeseed or other neutral oil, plus more; ¼ cup everyday extra-virgin olive oil ...

Add the poultry seasoning and cook, stirring, for 1 minute. Add the nutritional yeast and cook, stirring, for 30 seconds. Add the stock and bring to a boil.

Transfer to bowl with bread. Reduce heat to medium and cook wine in skillet, scraping up any browned bits, until almost all evaporated, about 1 minute. Add ½ cup butter; cook, stirring, until melted.

1 ½ cups chopped onion. 3 large celery ribs, washed, ends removed, chopped. ½ cup chopped celery leaves (from inner ribs) 12 cups dried bread cubes (use 2-day-old sourdough or baguette) ...

Mix in the bread cubes, cherries, apples, parsley, poultry seasoning, sage, salt and pepper. Gradually stir in about 1 ½ cups of the broth, until the stuffing is evenly moistened but not soggy.

How to Make Martha Stewart’s Classic Stuffing. Butter a large baking dish and preheat the oven to 400°. In a skillet, melt butter over medium heat, then cook onions and celery for 10 minutes ...

Instructions: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Grease 15-by-10-inch baking dish. Spread bread onto 2 rimmed baking sheets and bake ...