Make Ahead Stuffing

Yield: 6-8 servings

Time: 10 minutes when making (1 hr to make 2 batches ahead)

Ingredients

24 oz Pane Turano (DO NOT SUB), cut into 1/2 inch pieces

8 Tbsp (1 stick) unsalted butter, softened

1 onion chopped fine

2 celery ribs, chopped fine

1/2 cup finely chopped fresh parsley

2 garlic cloves, minced

1 1/4 tsp dried sage leaves

1 1/4 tsp dried thyme leaves

3/4 tsp salt

3/4 tsp pepper

Directions 

1. • 1. Toast Bread: Preheat oven to 350 degrees. Divide bread between two rimmed baking sheets and toast until golden brown, about 30 minutes, stirring occasionally and switching and rotating sheets halfway through baking. Cool completely on baking sheets, about 20 minutes. Transfer bread to zipper bag and freeze for up to 2 months. 
   • 2. Saute Vegetables: Melt 2 Tbsp of butter in a large skillet over medium heat. Add onion and celery and cook until softened, about 5 minutes. Stir in parsley, garlic, sage, thyme, salt, and pepper and cook until fragrant, about 30 seconds. Transfer mixture to medium bowl and refrigerate until cool, about 15 minutes. 
   • 3. Make Butter: Combine remaining butter with cooled vegetable mixture, divide in half, and shape into two logs. Tightly wrap each log in plastic wrap, then foil. Freeze for up to 2 months. 
   • 4. To make one batch of stuffing: Heat 1 1/2 cups chicken broth and 1 unwrapped butter log in large saucepan over medium high heat until butter is melted. Add 6 cups frozen bread cubes and gently stir until liquid is absorbed. Lightly pack down bread, cover, and remove from heat. Let stand 10 minutes. Stir bread, replace lid, and let stand 5 minutes. Serve.