BON APPETIT SIMPLE RECIPES RECIPES

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HOMEMADE STUFFING (“SIMPLE IS BEST” DRESSING) - EPICURIOUS



Homemade Stuffing (“Simple Is Best” Dressing) - Epicurious image

Easy homemade stuffing recipe with country bread and Thanksgiving-classic herbs. Make this traditional stuffing recipe a Thanksgiving tradition every year.

Provided by Victoria Granof

Total Time 3 hours

Cook Time 20 minutes

Yield 8–10 servings

Number Of Ingredients 12

¾ cup (1½ sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2½ cups chopped yellow onions
1½ cups (¼" slices) celery
½ cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2½ cups low-sodium chicken broth or vegetable broth, divided
2 large eggs

Steps:

  • Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
  • Meanwhile, melt ¾ cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1¼ cups broth and toss gently. Let cool.
  • Preheat oven to 350°F. Whisk 1¼ cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.
  • Uncover dressing and continue to bake until set and top is golden brown and crisp, 40–45 minutes longer (if chilled, add 10–15 minutes for a total time of 1 hour 30 minutes–1 hour 40 minutes).

SIMPLE RIBOLLITA RECIPE - BON APPéTIT



Simple Ribollita Recipe - Bon Appétit image

This (vegetarian!) Italian classic is about as comforting as it gets, packed with greens, beans, and plenty of rich olive oil and umami-packed Parm.

Provided by Molly Baz

Yield 4–6 servings

Number Of Ingredients 12

1 large onion
3 medium carrots
2 celery stalks
8 garlic cloves
2 bunches Tuscan kale
1 small wedge of Parmesan with rind
1 28-oz. can whole peeled tomatoes
½ loaf crusty country bread (about 10 oz.)
⅓ cup extra-virgin olive oil, plus more for drizzling
Kosher salt
1 14-oz. can cannellini beans
¾ tsp. crushed red pepper flakes

Steps:

  • Place a rack in middle of oven; preheat to 450°. Time to prep your veg! You are going to make a mirepoix, which is just a fancy French word for the combo of chopped onions, carrots, and celery that form the flavor base for a lot of European dishes. First, cut 1 large onion in half through root. Peel and discard skins. Finely chop and transfer to a medium bowl.
  • Wash, peel, and trim 3 medium carrots. Cut in half (or in quarters lengthwise if they’re large), then cut crosswise into ½" pieces. (You can also just chop the carrots down into coins if you don't mind larger pieces of veg in your soup.) Add to bowl with onion.
  • Chop 2 celery stalks crosswise into ½" pieces. Add to bowl with the rest of the mirepoix.
  • Smash and peel 8 garlic cloves with the back of your knife. If any of them are left more or less intact after that initial smashing, give them another good wack with the back of your knife so they really open up and start to break apart. Add to bowl, also.
  • Strip stems from 2 bunches Tuscan kale and discard. Wash if they're gritty or you really care about washing vegetables, then tear leaves into 2" pieces; set aside.
  • Cut rind off of 1 small Parmesan wedge; set aside.
  • Place 28 oz. canned tomatoes and their juices in a strainer set inside a medium bowl. (You need that bowl to collect the juice, which you're going to use later—don't throw it out!) Squeeze tomatoes and crush them with your hands while leaving them submerged in their liquid so they don’t squirt.
  • Tear ½ loaf crusty country bread into 1½" pieces.
  • Heat ⅓ cup extra-virgin oil in a medium Dutch oven or heavy pot over medium. Add bowl of mirepoix and 2 tsp. salt and cook, stirring occasionally, until vegetables are softened but not browned, 8–10 minutes.
  • Lift strainer full of tomatoes and give it a few shakes to remove any liquid. Add tomatoes (but not juices!) and cook, stirring occasionally, until some of the rawness is cooked off, about 10 minutes. Giving those tomato solids a chance to caramelize before adding the liquid back in helps to add a lot of flavor to the stew. (Remember: Reserve the juices, you’re going to use them!)
  • While tomatoes are cooking, drain and rinse 14 oz. canned cannellini beans in the strainer you just used, then add to pot along with Parmesan rind, tomato juices, ¾ tsp. red pepper flakes, and 4 cups water. Bring to a simmer.
  • Add kale in two additions, stirring often and allowing to wilt in between.
  • Add about one-third of torn bread (no need to measure, just eyeball it) and cook, stirring occasionally, until coated and warmed through, about 5 minutes more. Taste and adjust seasoning.
  • Remove from heat. Place remaining torn bread chunks on top of stew. Drizzle generously with olive oil.
  • Transfer pot to oven and bake stew until thick, bubbling, and bread is golden brown on top, 10–15 minutes.
  • Ladle stew into bowls, drizzle each generously with olive oil, and grate lots of Parmesan over.

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