Description
The Traditional Thanksgiving Classic Stuffing recipe that the whole family loves. A deliciously easy stuffing made with simple ingredients and incredible flavor. A tried and true family favorite.
Ingredients
Units
Scale
- 1 1/2 lbs (680g) country bread (cubed and dried (See Note 1))
- 1/2 cup (113g) plus 2 tablespoons (28g) butter (divided)
- 1 onion
- 1 carrot stick
- 2 celery sticks
- 2 tablespoons poultry seasoning
- 2 tablespoon chopped parsley
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 4 eggs
- 2 cups (454g) milk
- 2 cups (454g) rich chicken broth ((See Note 2))
Instructions
- Preheat oven to 350° F with the rack in the middle or upper middle. Generously butter a 9 by 13 inch baking dish.
- Chop the onion, celery, and carrot fine in a food processor. Sauté in butter until very soft but not browned, about 10 minutes.
- Add poultry seasoning, parsley, salt, and pepper. Stir to combine. Turn off heat and let cool slightly before mixing with the eggs.
- Whisk together eggs, milk, and chicken broth in a medium bowl.
- In a large bowl or large baking pan, combine bread cubes, sautéed vegetables, and milk mixture. Gently toss together with your hands or a spoon until combined. Don’t overmix and take care not to break up the bread cubes.
- Let the mixture stand for a few minutes until the bread has absorbed the liquid, then pour into prepared baking dish. Cover with foil and bake for 30 minutes.
- Remove the foil, brush the top of the dressing with melted butter, and return to oven.
- Bake until the top is a toasty, golden brown and getting crisp. For an extra crispy top, put under the broiler for a minute or two.
- Remove from oven and serve warm.
Notes
Note 1: To prepare the bread, cut into 1-inch squares. Don’t remove the crusts – that’s the chewy part. Either set on the counter to dry out for a day or two, or dry out in a 250 F oven until dried but not browned, about 30 minutes.
Note 2:Â I use a rich, double strength chicken stock, enriched with bouillon. You can also use water and 2 large bouillon cubes.
Note 3:Â This Stuffing can be made in advance for easy holiday entertaining:
- The bread crumbs can be cut and dried well in advance. As long as they are dried, they can keep for a few weeks.
- The vegetables can be sautéed several days in advance and stored in an airtight container in the refrigerator.
- The eggs, milk, and broth can be combined several days in advance and stored in an airtight container in the refrigerator.
- On the day of the dinner, combine all of the ingredients and bake.
Note 4:Â Click here for a recipe to make your own Homemade Poultry Seasoning.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 436
- Sugar: 10.3 g
- Sodium: 1034.2 mg
- Fat: 19.9 g
- Carbohydrates: 50.6 g
- Protein: 14 g
- Cholesterol: 133.4 mg