Classic Stuffing for Thanksgiving

Name: Classic Stuffing for Thanksgiving
Yield: 6-8 people
Cuisine: American
Ingredients: 6 large rolls or a rustic loaf of bread; 1/8 cup fresh sage; 4 sprigs fresh thyme; 1 sprig fresh rosemary; 6 tablespoons unsalted butter; 1 large yellow onion; 3 stalks celery; 4 cloves garlic; 2 cups low-sodium turkey, chicken, or vegetable broth; 2 large eggs; 1 teaspoon sea salt

Nick Berardi @nickberardi

Vienna, Virginia, United States

Of the all the receipts I have experimented with for Thanksgiving stuffing this is probably my favorite. It is very aromatic, and has a great flavor that both the adults and kids appreciate. Additionally, this dressing can be assembled and refrigerated overnight for up to 24 hours before baking. If baking the dressing directly from the refrigerator, expect to add 10 extra minutes of baking time. Leftovers can be refrigerated for 4 days or up to 1 month frozen. #KeepRecipesAlive

Nick Berardi @nickberardi

Vienna, Virginia, United States

Saved

Ingredients

6-8 people

Weekend Before
6large rolls or a rustic loaf of bread
Thanksgiving Day
1/8 cupfresh sage
4 sprigsfresh thyme
1 sprigfresh rosemary
6 tablespoonsunsalted butter
1large yellow onion
3 stalkscelery
4 clovesgarlic
2 cupslow-sodium turkey, chicken, or vegetable broth
2large eggs
1 teaspoonsea salt

Saved

Steps

1

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.
2

Preheat oven to 350 degrees Fahrenheit.
3

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)
4

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.
5

Stir in the sage and thyme and cook for 2 minutes more. Remove from heat.
6

Combine the toasted bread and onion mixture together in a large bowl. Fold mixture together until evenly distributed.
7

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.
8

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).
9

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.
10

Let the dressing cool for 10 minutes before serving.