Thanksgiving Side Dish Stuffing (Print Version)
# Ingredients:
01 -
16 cups of dried bread cubes (store-bought or homemade from about 3 loaves).
02 -
Half cup of butter.
03 -
Two cups of onion, diced into ½-inch pieces.
04 -
Two cups of celery, diced into ½-inch pieces.
05 -
3 teaspoons of poultry seasoning.
06 -
½ teaspoon of fresh or dried thyme.
07 -
½ teaspoon of fresh or dried sage.
08 -
1 teaspoon of salt.
09 -
½ teaspoon of ground black pepper.
10 -
2 large eggs.
11 -
1 ½ to 3 cups of chicken broth or vegetable stock, depending on bread texture and moisture.
12 -
1 tablespoon of freshly chopped parsley for garnish.
# Instructions:
01 -
Dry out the bread by either setting it on the counter for a couple of days or placing it in the oven until crisp if you're making breadcrumbs from scratch.
02 -
Melt butter in a big pan over medium heat. Cook the diced celery and onion in the butter until they're soft.
03 -
Dump the dried bread cubes into a big mixing bowl. Toss them with the sautéed veggies, poultry seasoning, thyme, sage, salt, and pepper. Add the whisked eggs and enough broth to moisten the bread, and mix everything thoroughly.
04 -
Spray a 9x13-inch pan with non-stick spray. Spread the stuffing mixture evenly into the dish. Bake at 350°F (175°C) for 45-60 minutes until the top is golden and has a bit of crust.
# Notes:
01 -
You can make this a day before but skip the baking step. Keep it in the fridge in a covered dish or sealed bag until you're ready to cook it.
02 -
If the stuffing feels dry, drizzle in a bit more broth so it stays moist but doesn't have liquid pooling at the bottom of the pan.
03 -
Replace some of the broth with about one cup of apple juice for a slightly sweeter flavor.
04 -
Try adding toasted almond slivers or dried cranberries (re-hydrated first) for extra texture and taste.
05 -
Top with a sprinkle of fresh parsley just before serving.
06 -
Best served warm—try pouring a little gravy over it if you'd like.