Classic Thanksgiving Stuffing
Crunchy on top and soft inside. Exactly the way it should be!
Servings: 10
Ingredients
- 8 cups dried bread cubes
- 2 sticks salted butter divided
- 6 stalks celery chopped
- 1 large sweet onion chopped (white onion works if can't find sweet)
- 1 tbsp garlic minced
- 3 tbsp parsely stems removed, finely chopped
- 1 tbsp tyme stems removed, roughly chopped
- 2 tbsp rosemary stems removed, chopped
- 2 tbsp sage leaves stems removed, finely chopped
- 4 1/2 cups chicken broth if using low sodium add 1/4 tsp salt
- 2 eggs
- 1 tsp salt divided
- 1 tsp pepper divided
Instructions
- Preheat oven to 350 degrees. Grease an 11x16 baking dish. Set aside.
- In a large skillet, melt 1 stick of butter. Once melted, add in the celery and onion and cook until slightly softened, about 5 minutes. Add in your garlic, parsley, thyme, rosemary and sage leaves. Cook for 1-2 minutes until fragrant.
- In a large bowl, add your dried bread cubes. Stir in the celery, onion and herb butter mixture.
- In a large measuring cup, add your chicken broth, two eggs, 1/2 tsp salt and 1/2 tsp pepper. Whisk to combine. Pour over bread crumbs and stir it all together.
- Pour into your baking dish and take your last stick of butter, and slice it scattering the slices around the top. Sprinkle with remaining salt and pepper. Cover with foil and bake for 1 hour. Then take foil off and bake for another 20 minutes until top is a little crunchy.