Currant-Pecan Bread Stuffing with Shallots and Herbs

Name: Currant-Pecan Bread Stuffing with Shallots and Herbs
Yield: Enough for 1 butterflied chicken
Ingredients: 6 ounces, white sandwich bread (about 6 slices), cut into 1/4-inch cubes (about 5 cups); 1/2 cup, sweet Marsala; 1/3 cup, dried currants; 2 tablespoons, unsalted butter; 4 , large shallots, chopped fine (about 1 cup); 1 large rib, celery, chopped fine (about 1 cup); 1/2 teaspoon, minced fresh sage leaves ( or 1/4 teaspoon dried); 1/2 teaspoon, minced fresh thyme leaves (or 1/4 teaspoon dried); 1/4 cup, minced fresh parsley leaves; 1 , large egg; 1/2 cup, low-sodium chicken broth, plus 2 tablespoons; 1/2 teaspoon, table salt; 1/2 teaspoon, ground black pepper; 1/2 cup, chopped pecans, toasted

Side Dishes
Holiday
Thanksgiving

Appears in Cook's Illustrated March/April 2005, America's Test Kitchen TV

This stuffing is a natural with our butterflied chicken.

SERVES Enough for 1 butterflied chicken

TIME 1½ hours

Currant-Pecan Bread Stuffing with Shallots and Herbs

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