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.

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) ...

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.

Stuffing that is cooked in the bird must reach 165 degrees by the end of cooking. Use an instant thermometer inserted into the center of the stuffing to get an accurate reading.

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 ...