The technique: Convenience and concerns about undercooking have made baking the stuffing in a pan the default for many cooks.
The payoff: Crispy topping and more stuffing (you can fit more in a pan than in the bird).
Recipe information
Total Time
1 hour 45 minutes
Yield
Makes 8 to 10 servings
Ingredients
Preparation
Step 1
Preheat oven to 375°F. Spread bread on large rimmed baking sheet. Bake until bread is dry, about 15 minutes. Cool.
Step 2
Melt 10 tablespoons butter in heavy large skillet over medium heat. Add green onions and next 8 ingredients; sauté until celery is tender, 6 to 8 minutes. Add Swiss chard and toss until wilted, about 3 minutes. DO AHEAD: Bread cubes and vegetable mixture can be made 1 day ahead. Store bread cubes airtight at room temperature. Cool vegetable mixture slightly, then transfer to microwave-safe bowl; cover and chill. Rewarm vegetable mixture in microwave before continuing.
Step 3
Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Place bread cubes in very large bowl. Add warm vegetable mixture; toss to combine. Whisk eggs and 3/4 cup broth in medium bowl. Add egg mixture to stuffing and toss to coat. Mix in Parmesan, if using.
Step 4
Add more broth (about 1/2 to 3/4 cup) to stuffing if dry. Transfer to dish. Cover with buttered foil. Bake 30 minutes. Remove foil; bake until golden, about 30 minutes.
