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Stuffing Recipe Thanksgiving

Stuffing Recipe Thanksgiving
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If you’re in search of the perfect stuffing recipe to elevate your holiday meals, look no further. This Stuffing Recipe Thanksgiving is a nostalgic dish that beautifully combines fresh herbs and hearty bread for a delightful side everyone will love. With its buttery flavor and crispy edges, it’s not just a Thanksgiving staple but an impressive addition to any gathering. Easy to prepare and make ahead, this recipe is designed to bring warmth and joy to your table. Let the comforting aroma fill your kitchen as you create a dish that will become a cherished part of your family traditions.

Ingredients

Scale
  • 1 pound bread (white, ciabatta, or Italian)
  • 1 cup butter (2 sticks)
  • 1 large onion (3 and 1/2 cups chopped)
  • 2 cups celery (1/4 inch diced)
  • 1/3 cup fresh parsley (chopped)
  • 1/4 cup fresh sage (chopped)
  • 1 tablespoon fresh rosemary (finely chopped)
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 cups high-quality chicken or turkey broth
  • 2 large eggs

Instructions

  1. Preheat your oven to 250°F and toast bite-sized pieces of bread on a dry pan for about 1 hour until they're dry but not browned.
  2. Chop the onion and dice the celery while the bread is toasting.
  3. In a skillet over medium heat, melt the butter and sauté onions and celery until softened, about 7-10 minutes.
  4. Chop the fresh herbs while the vegetables are cooking.
  5. Combine toasted bread, sautéed vegetables, herbs, salt, and pepper in a large bowl.
  6. Whisk together chicken broth and eggs in another bowl; gradually pour this over the bread mixture until moist but not soggy.
  7. Grease a baking dish with butter, spread the stuffing mixture evenly, cover tightly with plastic wrap if preparing ahead.
  8. Bake at 350°F covered with foil for about 40 minutes; remove foil and bake another 25-35 minutes until golden brown.

Nutrition

Find it online: https://recipeswithrachel.com/stuffing-recipe-thanksgiving-2/