Recipes

Stuffing

In honor of Thanksgiving this week, I’m foregoing my normal Monday post to share an extra recipe perfect for the holiday. Growing up, we always just used boxed stuffing. It was the perfect quick and easy extra side dish that you could make in just a few minutes before carving the turkey. J.’s office had a potluck last Friday and I wanted to try something different and decided to finally make stuffing from scratch.

(P.S. Technically this is “dressing” as it’s not cooked inside of the turkey, if anyone asks)

Stuffing

  • 1.5 sticks unsalted butter
  • 1 lb day-old white bread (I grabbed a nice loaf from my Publix bakery)
  • 2.5 cups sweet onion
  • 1.5 cups celery
  • 2.5 cups chicken broth (unsalted or low sodium)
  • 2 eggs
  • 1/2 cup fresh parsley
  • 2 TBSP fresh sage
  • 1 TB fresh thyme
  • 1 TB fresh rosemary
  • 2 tsp kosher salt
  • 1 tsp pepper

Preheat oven to 450°F. Tear up your loaf of bread into about 1 inch pieces. (I used a bread knife to cut slices and then tore them apart from there.) On a baking sheet (I used my pizza pan) scatter the bread in a single layer and toast for about 10 minutes (until it begins to brown) to dry out the bread. Do this in two turns if your baking sheet isn’t large enough. Let your bread cool and transfer to a large bowl.

In a sauce pan, melt your butter. Chop up the onion and celery into small pieces and add to the butter. Cook down for about 10 minutes until the veggies are browned and soft. Add this mixture to the bowl with your bread. Finely chop your herbs and add them to the bowl with salt and pepper. (I recommend stirring and tasting as you season, as you may not need all of the seasoning depending on the bread you bought). Mix in 1/4 cup of chicken broth.

Turn your oven down to 350°F. In a small bowl, whisk together the rest of the broth and 2 eggs. Add this to your bread mixture and stir gently to combine. Pour this into a baking dish, cover, with foil, and bake for about 40 minutes. If serving immediately, take off the foil and bake for an additional 10-15 minutes to brown the top.

This easy side dish is the perfect compliment of thanksgiving flavors. The use of fresh bread and herbs really take it up a notch from dried seasonings or a box mix. It’d be a great base to add in cooked sausage, dried fruit, or nuts – whatever your family’s tradition may be! And plus side, it tastes even better leftover!

Until next time!

–BrunchBabe

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