This is a classic recipe. Perfect as one of your Thanksgiving turkey's side dish.
1 lb bread cut into 1-inch cubes (about 12 cups) (see note)
3/4 cup unsalted butter
2 cups chopped yellow onion
1 1/2 cups chopped celery
1/4 cup chopped Italian parsley
1 tablespoon minced fresh sage
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme sticks discarded
1 1/2 teaspoons kosher salt
ground pepper to taste
2 large eggs
2 cups chicken broth
You can dry your bread cubes two ways:
Place your bread cubes in a large bowl and them them sit on the counter covered for 1-2 days to dry out. Stir the bread cubes every once in a while.
If you don't have time to air-dry your bread, you can toast them. Lay bread cubes on large baking sheets in a single layer and toast at 250 degrees for 45-60 minutes stirring every once in a while. Transfer bread cubes to a large bowl.
Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray.
In a skillet, melt butter and add the onion and celery. Sautee until vegetables are soft. Pour mixture into the bowl with the bread. Add the parsley, sage, rosemary, thyme, salt, and pepper. Stir together.
In a medium bowl, whisk the eggs. Add the chicken broth and whisk together. Pour mixture over dry bread cubes and mix well. Pour into prepared baking dish. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set.
NOTES
CAN I PREPARE STUFFING AHEAD OF TIME?
Yes. You can make and bake ahead of time and then reheat the day of covered at 350 degrees until warm then uncovered for 5-10 minutes so the top gets crispy.
TYPES OF BREAD
This is up to personal preference but there are many different types of bread you can use in stuffing. I personally like to use bakery sliced bread, French bread, or sourdough bread.
Here are some types of bread you can use:
sandwich bread
French bread
baguettes
sourdough bread
bakery loaf of bread
**Recipe adapted from The Girl Who Ate Everything
No comments:
Post a Comment