Pearl Onion And Celery Stuffing With Juniper And Garlic

• 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

1. Preheat oven to 325u0b0 to 350u0b0 (use temperature turkey requires). In a large pot over medium-high heat, saute 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.
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.
3. *Find in the spice aisle.
4. Make ahead: Up to 1 day, make stuffing, put in casserole, cover, and chill. Bake about 1 hour before uncovering.
5. Note: Nutritional analysis is per 3/4-cup serving.

pearl onions, celery, unsalted butter, berries, garlic, freshly ground black pepper, garlic, flatleaf, chicken broth, egg

Taken from www.myrecipes.com/recipe/pearl-onion-celery-stuffing-with-juniper-garlic (may not work)