One of the great joys of cooking a big meal at Christmastime (or for any holiday feast) is having a fridge stocked with nice things afterward. My favorite dishes are the ones that can also be warmed up for a fast, relaxed breakfast the morning after a holiday, and this stuffing is top of the list for me.
I make a massive pan of this to serve with turkey at Thanksgiving and ham or roast at Christmas, and then toast the leftovers and topped with a poached egg for brunch the next morning. In addition to pulling double duty, this recipe is wonderfully flexible (change the herbs to suit your taste, omit the meat, whatever you like!). While I think it really is best with homemade bread, do not be apologetic about buying a good loaf of bread instead of adding another item to your to-do list. Just be sure to let it get nice and stale before using.
Holiday Stuffing for Dinner
Combine all the ingredients except for the stock in a large baking dish (I use the roasting tray I’ve cooked my turkey in, allowing the turkey to rest on the carving board while the stuffing is cooking). Drizzle the stock over the mixture stirring a bit as you go, until all the bread is slightly dampened; you may need slightly more or less than the 4 c. I’ve recommended here. It will depend on what kind of bread you use.
Bake for 20-30 minutes, or until the stuffing is hot through and golden on the top.
Serves 10 as part of a holiday meal, with leftovers.
Holiday Stuffing for Breakfast
Meanwhile, heat water in a large saucepan (or deep sauté pan) to a gentle simmer. Poach the eggs to your desired firmness using your favorite method. I use this one, which is as close to fool proof as possible and allows me to cook up to six eggs at a time in a 3 qt. sauté pan.