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Country Stuffing with Lots of Celery

Time 1 hour
Yields Serves 12
Country Stuffing with Lots of Celery
(Evan Sung / For The Times)
1

Heat the oven to 425 degrees. Lightly coat a 2 ½- to 3-quart shallow baking dish with oil.

2

Heat both oils in a Dutch oven or large saucepot over medium-high heat. Add the onion, celery and a generous pinch of salt and pepper. Cook, stirring occasionally, until the onion is translucent and the celery is brighter in color and a little tender, about 10 minutes.

3

Add the poultry seasoning and cook, stirring, for 1 minute. Add the nutritional yeast and cook, stirring, for 30 seconds. Add the stock and bring to a boil. Remove from the heat. Add the bread and parsley and fold until the bread is evenly moistened and everything is well-distributed. Season again with salt and pepper and spread the stuffing in an even layer in the prepared dish.

4

Bake until the top is golden brown, 25 to 30 minutes.

Make Ahead:
You can stop at Step 3 and keep the unbaked stuffing in the baking dish covered tightly with plastic wrap at room temperature for up to 4 hours or refrigerated for up to 2 days. If chilled, bake the stuffing for 10 to 15 minutes longer.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
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