Thanksgiving Buttery Herb Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 18 to 24 ounces toasted bread cubes, (1.5 loaves of bread, or about 12 to 14 cups)
1 cup unsalted butter
3 cups diced sweet onion, roughly 2 large onions
2 cups diced celery
6 garlic cloves, minced
1 tsp kosher salt
1 tsp pepper
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh rosemary
2 1/2 cups chicken stock
2 large eggs
a mixture of fresh herbs for sprinkling
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Directions: |
Directions:Preheat the oven to 350 degrees F.
Brush a 9x13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter or nonstick spray.
Place the bread in a large mixing bowl to stir in everything. I used 1 bag of bread cubes from Walmart.
Heat the butter in a large skillet over medium heat.
Once melted, stir in the onion, celery, garlic, salt and pepper. Cook until the onions and celery soften, about 8 to 10 minutes.
Stir in the sage, parsley and rosemary. Cook for another minute.
Stir in 1 cup of stock and then pour the mixture over the bread crumbs and toss well to coat.
In a small bowl whisk together the remaining 1 ½ cups stock and 2 eggs.
Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined.
Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.
To make the a day ahead: Remove the pan from the fridge 60 minutes before reheating it. You can also use this mixture to stuff the bird.
To serve 4: Cut this recipe in half exactly and bake it in an 8x8 or 9x9 inch dish. I bake for the same amount of time.
To serve 12 to 18: Double this recipe exactly. Bake in a large baking dish, like a 10x15 roasting pan, or baking in two 9x13 baking dishes. I bake for roughly the same amount of time, or about 15 minutes longer. |
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Number Of
Servings: |
Number Of
Servings:8 to 12 people |
Personal
Notes: |
Personal
Notes: *To make it a day ahead: Remove the pan from the fridge 60 min. before reheating it.
*You can also use this mixture to stuff the bird.
To serve 4: Cut this recipe in half exactly and bake it in an 8x8 or 9x9 inch dish. I bake for the same amount of time.
To serve 12 to 18: Double this recipe exactly. Bake in a large baking dish, like a 10x15 roasting pan, or baking in two 9x13 baking dishes. I bake for roughly the same amount of time, or about 15 minutes longer.
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