Original Recipe from delish.com
When it comes to the big Thanksgiving Day, most people consider green bean casserole and sweet potatoes as sides to the turkey. For some though, the turkey and sweet potatoes are considered to be sides to the STUFFING!
Let’s be real, the stuffing (or dressing) can make or break the Thanksgiving Dinner.
Traditionally, the term stuffing is from the fact that many actually “stuff” the bird with the seasoned bread mixture. Most prefer to bake it in its own dish now.
As a little tidbit for excellent stuffing, be sure to dry your bread ahead of time. The key to the best stuffing is to have freshly dried bread, not store bought bread cubes. Stale bread usually isn’t ideal, but for this delicious dish, it’s a must!
This recipe will take 25 min. to prep and a little over an hour to complete. It’s a delicious take on an American classic that will feed 8 hungry mouths!
Not-so-classic Stuffing
INGREDIENTS:
2 baguettes, country, or sourdough bread (1 pound)
8 tbsp. butter, plus more for baking dish
1 large onion, diced (about 2 1/4 cups)
4 stalks celery, thinly sliced
2 cloves garlic, minced
1/2 c. freshly chopped parsley
1 tbsp. freshly chopped sage, minced
1 tbsp. fresh thyme leaves, minced
1/2 tbsp. freshly chopped rosemary
Kosher salt
Freshly ground black pepper
4 c. low-sodium chicken (or vegetable) broth
2 large eggs, beaten
DIRECTIONS:
1. The day before: Tear or slice bread into 1/4″ cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.)
2. When you’re ready to make the stuffing: Preheat oven to 350º and butter a large baking dish. In a large skillet over medium heat, melt butter. Add onion and celery and cook until soft and fragrant, 8 minutes. Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper.
3. Place bread in a large bowl and add skillet mixture. Toss to combine. In a medium bowl, whisk together chicken broth and beaten eggs and pour over bread mixture. Season generously with salt and pepper and toss until completely coated.
4. Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 to 20 minutes more.