Every great turkey deserves a flavor-packed sidekick like this bread and celery stuffing.
olive oil, plus more for the dish and foil
country bread, cut into 1/2-inch pieces
low-sodium chicken broth
stalks celery, cut into 1/4-inch pieces
small carrots (about 6 ounces total), cut into 1/4-inch pieces
fresh thyme leaves
flat-leaf parsley, chopped
- Heat oven to 375°F. Oil a 9- by 13-inch baking dish. Place bread on a baking sheet and bake until beginning to turn golden brown, 20 to 25 minutes; transfer to a large bowl. Pour broth over bread and let sit, tossing occasionally, until absorbed; fold in eggs.
- Meanwhile, heat oil in a large skillet on medium. Add onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, 12 minutes.
- Add celery and carrots and cook, uncovered, stirring occasionally, until vegetables are tender, 10 to 12 minutes more. Stir in thyme and cook 1 minute. Remove from heat and stir in parsley.
- Add vegetable mixture to bread and toss to combine. Transfer mixture to the prepared baking dish. Cover loosely with oiled foil and bake 25 minutes. Uncover and bake until golden brown, 15 to 20 minutes more.
PER SERVING 250 CALORIES, 9 G FAT (1.5 G SATURATED), 8 G PROTEIN, 610 MG SODIUM, 34 G CARB, 3 G FIBER