Classic Stuffing for Thanksgiving. And when I say stuffing, I mean the most classic, herby, moist, and fragrant bread stuffing — just like what you get out of the box, but even better. Here’s how to make that stuffing you crave, the one that is so indelibly connected with Thanksgiving, any time you like. It’s remarkably simple, and oh so good.
Simple and Classic Dressing or Stuffing for Holidays. Whether that be Thanksgiving, Christmas, New Year’s … or any other holiday. Oh my… I look forward to stuffing leftovers even on Thanksgiving morning! You can cook Classic Stuffing for Thanksgiving using 13 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Classic Stuffing for Thanksgiving
- It’s of Weekend Before.
- Prepare 6 of large rolls or a rustic loaf of bread.
- It’s of Thanksgiving Day.
- Prepare 1/8 cup of fresh sage.
- You need 4 sprigs of thyme.
- You need 1 sprig of fresh rosemary.
- Prepare 6 tablespoons of unsalted butter.
- It’s 1 of large yellow onion.
- You need 3 stalks of celery.
- You need 4 cloves of garlic.
- Prepare 2 cups of low-sodium turkey, chicken, or vegetable broth.
- It’s 2 of large eggs.
- You need 1 teaspoon of sea salt.
If you’re looking for easy Thanksgiving recipes, check out our. This roasted cauliflower is sure to please the vegetarians, but we’ve got a good feeling This indulgent side delivers all the creamy flavor and crunchy texture you’d want from a Thanksgiving casserole, just minus the gluten, thanks to a coating for the onions made. Living On A Dime To Grow Rich. In today’s show, I’ll be making my grandmother’s classic stuffing recipe!
Classic Stuffing for Thanksgiving step by step
- The weekend before Thanksgiving: Cut the rolls into 1 inch cubes, and put into 1 gallon zip lock bag (make sure to vent to allow moisture to escape) for storage in refrigerator until Thanksgiving Day. This is an important step, because you want the bread to stale so that it dries out in the fridge. On Thanksgiving if the bread isn’t hard enough put it into the oven on 170 degrees for 15-30 mins until firm enough..
- Preheat oven to 350 degrees Fahrenheit..
- Set aside rosemary. Clean and remove leaves from thyme sprigs. Finely chop the sage. (note: Safeway Poultry Blend of fresh herbs is exactly enough for this meal).
- Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the onions and garlic and cook for 2 minutes before adding celery, stirring occasionally, cook until very soft for about 10 minutes..
- Stir in the sage and thyme and cook for 2 minutes more. Remove from heat..
- Combine the toasted bread and onion mixture together in a large bowl. Fold mixture together until evenly distributed..
- Place the broth, eggs, and salt into a medium bowl, season with ground pepper if desired, and whisk to combine. Pour over the bread mixture and stir until evenly combined..
- Lightly grease a 9x13–inch baking dish. Transfer the bread mixture into the baking dish and spread into an even layer. Melt the remaining 2 tablespoons of butter and drizzle over the top. Finally add the fresh rosemary on top. There are two ways to do this depending on preference, put the sprig of rosemary on top, or break it up and spread sparingly across the top (my preference)..
- Cover the baking dish tightly with aluminum foil, shinny side towards the bread mixture. Bake for 25 minutes at 350 degrees. Uncover and bake until the top is golden-brown, about 15 minutes more..
- Let the dressing cool for 10 minutes before serving..
This is a yummy Thanksgiving traditional stuffing recipe made with bread, sausage and more and everyone loves it! Your family will love the contrasting sweet, savory, and slightly tart flavors in this spin on a Thanksgiving classic. I tried this recipe for Thanksgiving. My husband is a picky eater, but he ate more of the stuffing than the turkey! If you have leftovers, top some with an over-easy egg.