Hey everyone, it’s Clark, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, Classic Stuffing for Thanksgiving. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Classic Stuffing for Thanksgiving Recipe. Classic Traditional Thanksgiving Stuffing - Nothing frilly or trendy. Classic, amazing, easy, homemade stuffing that everyone loves!!
You can have Classic Stuffing for Thanksgiving using 13 ingredients and 10 steps. Here is how you cook it.
Ingredients of Classic Stuffing for Thanksgiving
- Make ready of Weekend Before.
- You need 6 of large rolls or a rustic loaf of bread.
- You need of Thanksgiving Day.
- Take 1/8 cup of fresh sage.
- You need 4 sprigs of thyme.
- Prepare 1 sprig of fresh rosemary.
- Make ready 6 tablespoons of unsalted butter.
- Make ready 1 of large yellow onion.
- Take 3 stalks of celery.
- Take 4 cloves of garlic.
- Prepare 2 cups of low-sodium turkey, chicken, or vegetable broth.
- Take 2 of large eggs.
- You need 1 teaspoon of sea salt.
And why mess with a classic, right?The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own.Use this recipe when making our Perfect Roast Turkey.The best Classic Stuffing recipe made with bread, onion, celery, butter, and fresh herbs for Thanksgiving.
Classic Stuffing for Thanksgiving step by step
- 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..
But we'll get to that a little later.The stuffing though - holy moly.Smothered in some turkey gravy with an afternoon nap - that right there is the holy grail.
Some people call this dressing and some people call it stuffing, either way this Classic Stuffing recipe is our go-to Thanksgiving side dish.Melt the butter in a large pot or Dutch oven over medium heat.Betty Crocker's Classic Bread Turkey Stuffing.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.
