Ingredients
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10 cups
bread, cut into 1-inch cubes, crusts left on
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8 tablespoons
salted butter
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4 cups
celery, roughly chopped
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5
cloves garlic, finely diced
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4 cups
parsley, leaves picked from stem
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salt
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black pepper
Directions
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Preheat oven to 350° F.
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In a large sauté pan set over medium-high heat melt the butter then add the bread. Toast on all sides, tossing frequently to attain even coloring. This can be done in batches.
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Once the bread is evenly toasted, about five minutes, add to a large mixing bowl with the celery and garlic.
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Toss well and place in a baking dish or casserole. Bake for 35 minutes, adding water from time to time to keep the stuffing moist.
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Remove from oven and allow to cool for five minutes. Return the stuffing to a mixing bowl, add parsley leaves, fresh ground pepper and onions from the turkey dish. Check for salt and add as needed, serve hot.
Chris Fischer grew up on Martha’s Vineyard, a member of the twelfth generation of his family to inhabit the island. After cooking in some of the leading kitchens in the world—Babbo in New York City, the American Academy in Rome, St. John Bread & Wine and The River Cafe in London—he returned back to Beetlebung. Just down the road from the farm, he currently serves as the chef at the Beach Plum Inn & Restaurant.
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