Woah, I'm stuffed

One of my favorite things to eat on Thanksgiving is the stuffing. I don't get it very often, so when Thanksgiving rolls around I eat a lot of it. There are so many recipes for great stuffing out there, some plain, some intricate in flavor. I found a couple recipes that sounded so incredibly delicious that you will for sure want seconds!

Stuffing Tip: Stuffing that is to be cooked inside the turkey should be warm or room temperature. It should not be refrigerated. Be sure you are ready to stuff the turkey soon after the stuffing is made.

Simple Stuffing - Serves 8
2 loaves Italian bread (about 10 oz each), torn into bite size pieces
4T butter, room temperature, plus more for baking dish
4 celery stalks, thinly sliced
4 shallots, minced
2 garlic cloves, minced
Coarse salt and ground pepper
1/2 cup dry white wine
1/2 cup parsley leaves, chopped
3 large eggs, lightly beaten
2 cans (14 1/2 oz each) reduced-sodium chicken broth

1. Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.

2. In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.

3. To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).

4. Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

Chestnut and Apple Stuffing

6T butter, plus more at room temperature for pan and aluminum foil

2 loaves Italian bread (about 10 oz each), torn into bite size pieces

2 medium onions, chopped (2 cups)

2 stalks celery, halved lengthwise and cut crosswise into 1/2 inch pieces

Coarse salt and ground pepper

2 large Gala or Fuji apples, peeled, cored, cut into 8 wedges, and cut crosswise into thin slices

2 can (14 1/2 oz each) reduced-sodium chicken broth

1/4 cup coarsely chopped fresh sage

1 jar (7 oz) dry-packed cooked chestnuts, coarsely crumbled

3 large eggs, lightly beaten

1. Preheat oven to 375 degrees. Butter an 8-inch square baking dish; set aside. Arrange bread in a single layer on two rimmed baking sheets. Bake until dried, rotating sheets from top to bottom and front to back halfway through, about 15 minutes. Meanwhile, in a large saucepan over medium heat, melt butter. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add apples; cook until softened, about 3 minutes. Transfer mixture to a large bowl; reserve saucepan.
2. In same saucepan, bring broth to a boil. Remove from heat; set aside. To onion-apple mixture, add bread, sage, chestnuts, and eggs. Season with salt and pepper; toss to combine. Add half the broth and toss to combine. Continue adding broth and tossing just until stuffing is moistened but not wet.
3. Place about 4 cups stuffing in turkey. Spoon remaining stuffing into prepared baking dish; cover with buttered aluminum foil and refrigerate. When turkey is removed from oven, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

Read more at Marthastewart.com: Chestnut and Apple Stuffing - Martha Stewart Recipes