Thanksgiving Stuffing
- Cuisine
- American
- Bake
- 45 min
Ingredients
- 1 loaf white bread
- ½ yellow onion
- 1 medium carrot
- 3 stalks celery
- ¾ cup butter
- 15 g fresh parsley leaves
- 6–8 fresh sage leaves (about 2 g)
- 2 ½ cups chicken broth
- Salt and pepper
Steps
Pre-preparations (days before)
- Cut and dry bread cubes. Cut the loaf into ½” cubes and spread them on a baking sheet. Either leave them out for 2-3 days or dry them in a 200 ℉ oven for 1-2 hours, stirring now and then.
Mise en place
- Finely dice the ½ yellow onion.
- Finely dice the 3 stalks of celery.
- Mince the 15 g parsley leaves.
- Mince the 6–8 sage leaves.
- Grate the medium carrot and squeeze inside paper towel.
- Measure out ¾ cup butter.
Cook vegetables
- In a large pan melt the ¾ cup butter on medium heat.
- Cook the onion and celery until the onion turns translucent, 2-3 minutes.
- Stir in the carrot and give it 2 more minutes.
- Stir in the sage and let it wilt for a minute.
Mix it up
- Add the dried bread cubes and parsley to a large mixing bowl and combine.
- Pour cooked vegetables into the bowl and combine.
- Drizzle in about half the broth while stirring. Go slowly, because pouring it all in at once leaves soggy spots.
- Keep adding broth a little at a time until the bread is damp all the way through but not wet.
- Salt and pepper to taste.
Add to casserole dish
- Pour stuffing into a greased 9x13 inch pan or similar size casserole dish. Cover with tinfoil.
Bake (total 45 minutes)
- Bake at 350 ℉ for 30 minutes.
- Uncover and bake for another 10-15 minutes.
Make ahead
Assemble the stuffing 1-2 days ahead and keep it unbaked in the fridge, covered in the casserole dish or in a ziplock bag. The rest gives the flavors time to come together. Let it sit on the counter for 30 minutes, then follow the Bake step.
Adapted from Tastes Better From Scratch.