Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, classic stuffing for thanksgiving. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Classic Stuffing for Thanksgiving is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Classic Stuffing for Thanksgiving is something which I’ve loved my whole life.
Classic Traditional Thanksgiving Stuffing - Nothing frilly or trendy. Classic, amazing, easy, homemade stuffing that everyone loves!! It'll be your new go-to recipe!!
To get started with this particular recipe, we have to first prepare a few components. You can cook classic stuffing for thanksgiving using 13 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Classic Stuffing for Thanksgiving:
- Make ready Weekend Before
- Get 6 large rolls or a rustic loaf of bread
- Take Thanksgiving Day
- Get 1/8 cup fresh sage
- Get 4 sprigs thyme
- Take 1 sprig fresh rosemary
- Prepare 6 tablespoons unsalted butter
- Make ready 1 large yellow onion
- Get 3 stalks celery
- Get 4 cloves garlic
- Make ready 2 cups low-sodium turkey, chicken, or vegetable broth
- Make ready 2 large eggs
- Make ready 1 teaspoon sea salt
Stuffing Technically, dressing is cooked in a baking dish in the oven, and stuffing is cooked inside the turkey. The only thing I truly look forward to during Thanksgiving time is the stuffing. But we'll get to that a little later. The stuffing though - holy moly.
Steps to make Classic Stuffing for Thanksgiving:
- The weekend before Thanksgiving: Cut the rolls into 1 inch cubes, and put into 1 gallon zip lock bag (make sure to vent to allow moisture to escape) for storage in refrigerator until Thanksgiving Day. This is an important step, because you want the bread to stale so that it dries out in the fridge. On Thanksgiving if the bread isn’t hard enough put it into the oven on 170 degrees for 15-30 mins until firm enough.
- Preheat oven to 350 degrees Fahrenheit.
- Set aside rosemary. Clean and remove leaves from thyme sprigs. Finely chop the sage. (note: Safeway Poultry Blend of fresh herbs is exactly enough for this meal)
- Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the onions and garlic and cook for 2 minutes before adding celery, stirring occasionally, cook until very soft for about 10 minutes.
- Stir in the sage and thyme and cook for 2 minutes more. Remove from heat.
- Combine the toasted bread and onion mixture together in a large bowl. Fold mixture together until evenly distributed.
- Place the broth, eggs, and salt into a medium bowl, season with ground pepper if desired, and whisk to combine. Pour over the bread mixture and stir until evenly combined.
- Lightly grease a 9x13–inch baking dish. Transfer the bread mixture into the baking dish and spread into an even layer. Melt the remaining 2 tablespoons of butter and drizzle over the top. Finally add the fresh rosemary on top. There are two ways to do this depending on preference, put the sprig of rosemary on top, or break it up and spread sparingly across the top (my preference).
- Cover the baking dish tightly with aluminum foil, shinny side towards the bread mixture. Bake for 25 minutes at 350 degrees. Uncover and bake until the top is golden-brown, about 15 minutes more.
- Let the dressing cool for 10 minutes before serving.
Smothered in some turkey gravy with an afternoon nap - that right there is the holy grail. And why mess with a classic, right? And when I say stuffing, I mean the most classic, herby, moist, and fragrant bread stuffing — just like what you get out of the box, but even better. This is the stuffing that my mom makes very Thanksgiving, and it's absolutely divine. The holiday just isn't the same without the taste of this dish.
So that is going to wrap this up for this exceptional food classic stuffing for thanksgiving recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
