Classic Thanksgiving Stuffing (Print Version)
# Ingredients:
01 -
16 cups of bread cubes, homemade or prepackaged (around 3 big loaves for homemade).
02 -
Butter, ½ cup.
03 -
Chopped onions, 2 cups (½ inch pieces).
04 -
Diced celery, 2 cups (½ inch pieces).
05 -
Poultry seasoning, 3 teaspoons.
06 -
Thyme, fresh or dried, ½ teaspoon.
07 -
Sage, fresh or dried, ½ teaspoon.
08 -
Salt, 1 teaspoon.
09 -
Black pepper, ground, ½ teaspoon.
10 -
Two large eggs.
11 -
Chicken broth or veggie stock, 1 ½ to 3 cups (depending on the texture and dryness of the bread).
12 -
Fresh parsley, 1 tablespoon chopped, for topping.
# Instructions:
01 -
Allow bread cubes to air dry for a couple of days or pop them in the oven if you’re making homemade breadcrumbs.
02 -
Heat butter in a big pan over medium heat. Toss in the celery and onions, cooking until they’re soft and tender.
03 -
Get a big mixing bowl. Add the bread cubes, celery-onion mix, poultry seasoning, thyme, sage, salt, and black pepper. Pour in the egg and broth, and stir everything together. Make sure the bread is damp but not overly wet.
04 -
Spritz a 9x13-inch dish with non-stick spray before transferring the mixture into it. Cook at 350°F (175°C) for about 45-60 minutes until it’s golden and crunchy on top.
# Notes:
01 -
You can prep this the night before, leaving it unbaked. Keep it in an airtight container or a covered dish in the fridge.
02 -
If the stuffing feels dry, splash a little more broth on it before baking, but don’t let liquid pool in the pan.
03 -
Switch out some of the broth with a cup of apple juice to give it a sweeter kick.
04 -
For extra crunch or sweetness, stir in toasted almonds or soaked dried cranberries.
05 -
Sprinkle freshly chopped parsley right before serving.
06 -
Serve it hot, and if you like, drizzle some gravy over the top!