Thanksgiving Stuffing Classic Side (Print Version)
# Ingredients:
01 -
16 cups bread cubes, either homemade or from the store (approx. 3 big loaves for homemade).
02 -
½ cup of butter.
03 -
2 cups of onions, diced into ½ inch pieces.
04 -
2 cups of celery, diced into ½ inch pieces.
05 -
3 teaspoons of seasoning for poultry.
06 -
½ teaspoon of thyme, fresh or dried.
07 -
½ teaspoon of sage, fresh or dried.
08 -
1 teaspoon salt.
09 -
½ teaspoon black pepper, ground.
10 -
2 large eggs.
11 -
1 ½ to 3 cups chicken stock (or veggie stock, adjusting based on how dry or moist the bread is).
12 -
1 tablespoon of chopped parsley for garnish.
# Instructions:
01 -
Leave your bread cubes out for a bit or dry them in the oven if they're homemade and still soft.
02 -
Melt butter in a large pan over medium heat, then cook the sliced celery and onions until they're soft.
03 -
Throw the bread cubes into a big bowl along with the cooked onion and celery mix. Sprinkle in poultry seasoning, thyme, sage, salt, and black pepper. Stir in the beaten eggs and some chicken broth, making sure to mix until the bread is damp but not dripping wet.
04 -
Spray your 9” x 13” dish with non-stick spray, then pour in the stuffing mixture. Bake at 350°F (175°C) for 45-60 minutes until the top has a crunchy, golden crust.
# Notes:
01 -
You can prep this dish a day before but wait to bake it. Put it in a plastic-covered pan or storage bag and refrigerate until it's ready for the oven.
02 -
Add a splash of broth if the stuffing seems dry before baking; it should be moist but without liquid gathering in the dish.
03 -
For a sweet note, swap part of the chicken stock with a cup of apple juice.
04 -
Mix in toasted almonds or softened, dried cranberries for added texture and taste.
05 -
Top with chopped parsley just before serving for a fresh touch.
06 -
Serve warm, and drizzle gravy over it if you'd like.