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Curtis Stone Stuffing Recipe on Food Wine Sunshine

Curtis Stone Stuffing Recipe

5 from 5 votes
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Course: Side Dish
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 8
Author: Chef Curtis Stone

Ingredients

  • 1 ½ lb. French or Italian bread cut into ¾-inch cubes
  • 12 slices bacon coarsely chopped
  • 2 yellow onions finely chopped (about 3 cups)
  • 5 celery stalks cut into ¼-inch pieces (about 2 ¼ cups)
  • 6 large sprigs of fresh thyme
  • 2 large sprigs of fresh rosemary
  • 6 garlic cloves finely chopped
  • ¾ cup dry white wine
  • 2 ½ cups reduced-sodium chicken broth
  • 1 cup 2 sticks unsalted butter, cut into ½-inch cubes, plus butter to coat baking dish
  • 8 green onions thinly sliced
  • cup finely chopped fresh flat-leaf parsley
  • 2 large eggs lightly beaten

Instructions

  • Preheat oven to 350°F. Butter a 13x9-inch baking dish.
  • Spread bread on 2 large, rimmed baking sheets. Bake for about 15 minutes, or just until dried but not browned. Cool.
  • Meanwhile, heat a large deep skillet over medium-high heat. Add bacon and cook, stirring often, for about 7 minutes, or until crisp. Using a slotted spoon, transfer bacon to a plate. Pour off all but ⅓ cup bacon grease.
  • Add onions to same skillet and cook, stirring occasionally, for about 3 minutes, or until tender. Add celery, thyme and rosemary and cook, stirring occasionally, for about 4 minutes, or until onions are translucent. Stir in garlic and continue cooking, stirring often, for about 6 minutes, or until vegetables begin to brown. Add wine and cook for about 4 minutes, or until wine has evaporated but vegetables are still very moist.
  • Add broth and butter, bring to a simmer, and simmer for about 8 minutes, or until liquid is reduced by half. Transfer mixture to a large bowl and cool slightly; remove and discard thyme and rosemary stems.
  • Stir green onions and parsley into vegetable mixture. Add bread cubes, reserved bacon, 2 tsp. salt and ½ tsp. pepper, and mix well. Mix in eggs. Spread stuffing in prepared baking dish and cover with aluminum foil.
  • Bake for 50 minutes, or until stuffing is heated through and puffed. Remove foil and bake for about 20 minutes, or until golden brown. Serve hot.
  • Enjoy!

Notes

Make It Ahead!
Unbaked stuffing can be made up to 6 hours ahead and refrigerated; add 10 minutes to baking time.
***Here are a few modifications we made to the recipe***
1 loaf of French Bread
1 large yellow onion
8 slices of bacon
1 1/2 cans of chicken broth - if yours looks dry, add more!
We didn't use rosemary
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