Box stuffing can be good, but for Thanksgiving you gotta go all out. I really enjoy a good homemade stuffing that is fluffy, but still has a little crisp to the breading. This recipe is super easy and can easily be done while the turkey is cooking or prepped ahead of time.
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Ingredients:
2 lbs. Hearty French Bread, cut into 3/4” cubes
2.5-4.5 C. Low Sodium Chicken Broth
3 Eggs
1 tsp. Salt
1/2 tsp. Pepper
1 C. Unsalted Butter, diced into 1 Tbsp pieces
2 C. Yellow Onion, chopped
2 C. Celery, chopped
2 tsp. Minced Garlic
1/3 C. Fresh Parsley, chopped
2.5 Tbsp. Fresh Sage, chopped
1.5 Tbsp Fresh Thyme, chopped
1 Tbsp Fresh Rosemary, chopped
1 tsp. Dried Marjarom
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Directions:
1. Place the bread in a plastic bag overnight to help soften slightly for an easier cut. Slice bread into cubes and place between 2 baking sheets, evenly spread out. Bake at 250 degrees for 45-60 minutes, tossing 3 times during cooking. Remove from oven when almost fully dried through. Allow to cool.
2. Move oven temperature up to 375 degrees.
3. In a small bowl, mix together chicken broth, eggs, salt, & pepper until well blended. Set aside.
4. In a large skillet, melt the butter over medium heat. Add in yellow onion & celery to sauce until tender, about 10-12 minutes. Add garlic and allow to cook an additional minute.
5. Place the dried bread cubes in a large mixing bowl, then add in parsley, sage, thyme, rosemary, and marjoram. Pour in sautéed vegetable mixture and drizzle over chicken broth mixture. Toss all ingredients immediately. Slowly pour in some of the turkey drippings while tossing bread pieces and are just barely soaked through.
6. Pour mixture into a greased 13 x 9” casserole dish. Cover with foil and bake in 375 degree oven for 30 minutes. Remove foil and continue cooking and additional 15-25 minutes longer.
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