Pan Stuffing and Pan Gravy
I prefer to make my own stuffing cubes when I have leftover stale bread because when you toast them it makes the stuffing nutty in flavor; it makes it really unique.
- 4 tablespoons (1/2 stick) butter, plus more for the casserole
- 6 thick (1/2-inch) slices good-quality white bread (I used Amy’s)
- 1 teaspoon Rachael Ray Perfect Poultry Seasoning or other poultry seasoning
- 2 apples (I used Honeycrisp), chopped
- 3 or 4 small ribs celery with leafy tops, chopped
- 2 onions, chopped
- 2 tablespoons fresh thyme leaves, chopped
- 2 tablespoons chopped fresh sage
- 1 large fresh bay leaf
- Salt and pepper
- 2 to 3 cups chicken or turkey stock
Preheat the oven to 325°F. Butter a shallow casserole dish.
Cut the bread into 1/2-inch cubes and season with the poultry seasoning. Spread them on a baking sheet and bake until golden. Remove from the oven and increase the oven temperature to 375°F.
Meanwhile, in a large skillet, heat the butter over medium heat. When the foam subsides, add the apples, celery, onions, thyme, sage, and bay leaf and season with salt and pepper. Cook all that until the vegetables are tender, 8 to 10 minutes.
Remove the bay leaf. Add the bread and toss (or if your skillet isn’t large enough, transfer the stuffing mixture to a large bowl). Sprinkle it with just enough stock to moisten the bread. Once the bread is evenly moistened, transfer it to the casserole, dot the top with butter, and bake until golden, about 20 minutes.
If you want the gravy really rich tasting, take 1 egg yolk, beat it with a fork, pour a big fat ladle of gravy into the egg yolk to warm it up, then add the tempered yolk back to the gravy. This isn’t necessary but makes it the gravy extra rich and extra glossy.
4 to 5 tablespoons butter
1/4 cup flour
2 tablespoons Worcestershire sauce
1 teaspoon coarsely ground black pepper
3 cups turkey or chicken stock
Makes 3 cups
Melt the butter in a skillet over medium heat. When the butter has started foaming, whisk in the flour, then the Worcestershire, pepper, and stock. Cook, whisking, until the gravy has thickened. If you roasted the turkey in the oven instead of the smoker, you’ll have some pan drippings you can spill down into the gravy.