Rating: 3.59 stars
79 Ratings
  • 5 star values: 18
  • 4 star values: 26
  • 3 star values: 23
  • 2 star values: 9
  • 1 star values: 3

This stuffing recipe -- a perfect Thanksgiving side dish -- is courtesy of chef Emeril Lagasse and goes well with his Roasted Turkey Breast.

The Martha Stewart Show, November Fall 2008, The Martha Stewart Show, Episode 4033

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Servings:
8
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Ingredients

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Directions

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  • Preheat oven to 400 degrees.

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  • Butter a 9-by-9-inch square baking dish or a 10-by-6 1/2-inch oval baking dish with 2 teaspoons butter. Cut a piece of foil large enough to cover the dish and line with parchment paper. Butter parchment paper with 1 teaspoon butter. Set prepared dish, foil, and parchment aside until ready to bake.

  • In a small bowl, whisk together chicken broth, egg, and egg yolk; set aside.

  • Melt 1 tablespoon butter over medium-high heat in a medium skillet. Add bacon and cook for 1 minute. Add onion and celery and cook until softened, about 4 minutes more. Increase heat to high and add mushrooms, stirring to combine. Cook, stirring occasionally, for 2 minutes; stir in garlic. Remove skillet from heat and add parsley and sage. Transfer mushroom mixture to a medium bowl and add breadcrumbs, stirring carefully to combine; season with salt and cayenne pepper. Add chicken broth and egg mixture to stuffing, stirring until well combined. Transfer stuffing to prepared baking dish.

  • Melt remaining 4 tablespoons butter in a small skillet over medium heat until bubbling and lightly browned, about 2 minutes. Drizzle brown butter over stuffing and cover with prepared foil. Set baking dish on a baking sheet and transfer to oven. Bake for 25 minutes, uncover, and continue baking 15 minutes more. Remove from oven and let stuffing cool for 5 minutes before serving.

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Reviews (1)

79 Ratings
  • 5 star values: 18
  • 4 star values: 26
  • 3 star values: 23
  • 2 star values: 9
  • 1 star values: 3
Rating: 4.0 stars
11/20/2019
so good! it's a thanksgiving go-to for us!