Pearl Onion and Celery Stuffing with Juniper and Garlic

Pearl Onion and Celery Stuffing with Juniper and Garlic
Photo: Leigh Beisch; Styling: Dan Becker
Yields Serves 16
Time: 1 hour. Juniper berries give this stuffing a savory, woodsy note.

Ingredients

 1 package (14 oz.) frozen pearl onions, thawed
 1 1/2 cups diagonally sliced celery stalks with some leaves
 1/2 cup unsalted butter
 1 1/2 tablespoons dried juniper berries,* buzzed in a blender to crush
 1 tablespoon chopped garlic
 1/2 teaspoon freshly ground black pepper
 3 qts. (1 lb.) garlic or garlic-cheese croutons (about 1-in.)
  About 1/3 cup chopped flat-leaf parsley
 2 1/4 cups reduced-sodium chicken broth
 1 large egg, beaten to blend
Nutrition Facts

Servings 0

Amount Per Serving
Calories 213Calories from Fat 43
% Daily Value *
Total Fat 10g16%
Saturated Fat 3.8g19%
Cholesterol 28mg10%
Sodium 378mg16%
Total Carbohydrate 23g8%
Dietary Fiber 0.5g2%
Protein 5.2g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Preheat oven to 325° to 350° (use temperature turkey requires). In a large pot over medium-high heat, sauté onions and celery with butter until vegetables begin to brown, about 12 minutes. Stir in juniper, garlic, and pepper, and cook about 1 minute. Remove from heat and stir in croutons and 1/3 cup parsley. Combine broth and egg in a small bowl, then mix with croutons.

Step 2
2

Spoon stuffing into a 9- by 13-in. dish. Cover with foil and bake until steaming, 30 minutes. Uncover and bake until golden, 15 minutes. Scatter with parsley.

Step 3
3

*Find in the spice aisle.

Step 4
4

Make ahead: Up to 1 day, make stuffing, put in casserole, cover, and chill. Bake about 1 hour before uncovering.

Step 5
5

Note: Nutritional analysis is per 3/4-cup serving.

Ingredients

 1 package (14 oz.) frozen pearl onions, thawed
 1 1/2 cups diagonally sliced celery stalks with some leaves
 1/2 cup unsalted butter
 1 1/2 tablespoons dried juniper berries,* buzzed in a blender to crush
 1 tablespoon chopped garlic
 1/2 teaspoon freshly ground black pepper
 3 qts. (1 lb.) garlic or garlic-cheese croutons (about 1-in.)
  About 1/3 cup chopped flat-leaf parsley
 2 1/4 cups reduced-sodium chicken broth
 1 large egg, beaten to blend

Directions

Step 1
1

Preheat oven to 325° to 350° (use temperature turkey requires). In a large pot over medium-high heat, sauté onions and celery with butter until vegetables begin to brown, about 12 minutes. Stir in juniper, garlic, and pepper, and cook about 1 minute. Remove from heat and stir in croutons and 1/3 cup parsley. Combine broth and egg in a small bowl, then mix with croutons.

Step 2
2

Spoon stuffing into a 9- by 13-in. dish. Cover with foil and bake until steaming, 30 minutes. Uncover and bake until golden, 15 minutes. Scatter with parsley.

Step 3
3

*Find in the spice aisle.

Step 4
4

Make ahead: Up to 1 day, make stuffing, put in casserole, cover, and chill. Bake about 1 hour before uncovering.

Step 5
5

Note: Nutritional analysis is per 3/4-cup serving.

Pearl Onion and Celery Stuffing with Juniper and Garlic
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