Description
This classic Grandma’s Thanksgiving Stuffing recipe features a savory blend of toasted bread cubes, sautéed onions and celery, fresh herbs, and a moist egg and stock base. Baked to perfection, it delivers a crispy top with a tender, flavorful interior, making it a perfect holiday side dish.
Ingredients
Scale
Stuffing Ingredients
- 1 pound of stale white bread, cubed
- 1/2 cup of unsalted butter
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1/4 cup of fresh parsley, finely chopped
- 1 tablespoon of fresh sage, finely chopped
- 1 tablespoon of fresh thyme, finely chopped
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 1/2 cups of chicken or turkey stock
- 2 large eggs, beaten
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) to prepare for toasting the bread and baking the stuffing.
- Toast the bread: Spread the cubed bread evenly on a baking sheet and toast in the oven for about 10 minutes until slightly golden. Remove and allow to cool to ensure crispiness.
- Sauté vegetables: Melt the butter in a large skillet over medium heat, then add chopped onion and celery. Sauté until softened, about 5-7 minutes, enhancing their natural flavors.
- Combine ingredients: In a large mixing bowl, combine the toasted bread cubes, sautéed onion and celery, fresh parsley, sage, thyme, salt, and black pepper. Mix thoroughly to evenly distribute herbs and seasoning.
- Add stock: Gradually pour in the chicken or turkey stock, stirring gently to ensure the bread mixture is moist but not soggy, creating the perfect stuffing texture.
- Incorporate eggs: Fold beaten eggs into the stuffing mixture carefully to bind the ingredients together without overmixing.
- Prepare baking dish: Transfer the stuffing mixture into a greased 9×13 inch baking dish, spreading evenly for consistent cooking.
- Initial baking: Cover the baking dish with aluminum foil and bake for 30 minutes to allow the stuffing to cook through and absorb flavors.
- Brown the top: Remove the foil and bake for an additional 15 minutes until the top of the stuffing is lightly browned and crispy, providing textural contrast.
- Rest and serve: Take the stuffing out of the oven and let it cool for a few minutes before serving to allow flavors to settle.
Notes
- Use stale bread for better texture; if fresh, dry cubes in the oven before mixing.
- Adjust herbs according to taste, adding rosemary or marjoram for variation.
- For a richer flavor, turkey stock is preferred, but chicken stock works well too.
- Covering the dish during the initial baking keeps the stuffing moist.
- Letting the stuffing rest allows it to firm up for easier serving.
