Thanksgiving, Side Dish, Stuffing, Classic Recipe (Print Version)
Ingredients:
01 -
16 cups dry bread cubes (homemade or store-bought, about 3 large loaves of bread for homemade).
02 -
½ cup Butter.
03 -
2 cups Onion, ½" diced.
04 -
2 cups Celery, ½" diced.
05 -
3 teaspoons Poultry Seasoning.
06 -
½ teaspoon Thyme, fresh chopped or dried.
07 -
½ teaspoon Sage, fresh chopped or dried.
08 -
1 teaspoon Salt.
09 -
½ teaspoon Ground Black Pepper.
10 -
2 large Eggs.
11 -
1 ½-3 cups Chicken Broth (or vegetable stock, adjust based on the density and moisture of the bread).
12 -
1 tablespoon Parsley, fresh chopped for garnish.
Instructions:
01 -
If making homemade breadcrumbs, dry the bread cubes in the oven or let them sit out for a few days to dry.
02 -
In a large skillet, sauté the diced onions and celery in butter over medium heat until the vegetables are tender.
03 -
In a large bowl, combine the bread cubes, sautéed onion and celery mixture, poultry seasoning, thyme, sage, salt, and black pepper. Add the beaten eggs and chicken broth to the bowl. Mix well to combine, ensuring the bread is moist but not soggy.
04 -
Prepare a 9” x 13” baking dish with non-stick cooking spray. Transfer the stuffing mixture to the prepared baking dish. Bake in a preheated oven at 350°F (175°C) for 45-60 minutes, or until the top is crusty and lightly golden brown.
Notes:
01 -
You can make this recipe a day ahead, but do not bake it yet. Store it in a gallon bag or a casserole dish covered in plastic wrap in the fridge until you're ready to bake.
02 -
If needed, add a little extra broth to keep the stuffing moist without liquid standing in the baking dish.
03 -
For a sweeter variation, you can substitute a cup of apple juice for some of the chicken broth.
04 -
Consider adding roasted slivered almonds or dried and then plumped cranberries for extra flavor and texture.
05 -
Garnish with fresh parsley before serving.
06 -
Serve warm, and you can drizzle with gravy if desired.