Thanksgiving Stuffing Recipe
This thanksgiving stuffing recipe will be a staple on your holiday menu for years to come. Made from scratch and 100 times better than the boxed kind.
Ingredients
- 2 loaves of thick sliced white bread I use Villaggio brand
- olive oil drizzled
- salt and fresh ground pepper
- 3/4 cup butter (1 ½ sticks)
- 2 small sweet onions diced
- 6 celery stalks diced
- 3 apples cubed
- 1 carton of chicken broth
- 2 tablespoons each of fresh rosemary, thyme, sage & oregano finely chopped
- 1 egg whisked in separate bowl before adding
- 1 ¼ cup heavy cream
Instructions
- Make Bread cubes: Cube two loaves of Italian white bread and spread over two large baking sheets.
- Drizzle with olive oil and sprinkle with salt and fresh ground pepper.
- Bake in a 300 degree F oven. While baking, stir occasionally, until lightly toasted and dried out should be about 35-40 minutes. Let cool and transfer to a very large bowl.
- Make Stuffing: Meanwhile, sauté 2 small sweet onions, 6 celery stalks, fresh rosemary, thyme, sage and oregano in butter.
- When soft add 1 carton of chicken broth and 3 apples cubed. Saute for 5 minutes until the apples are slightly softened.
- Add mixture to dry cubes. Then add whisked egg and heavy cream. Mix all together and leave to soak for 30 minutes.
- Transfer mixture into a large oval roasting pan and bake, uncovered at 375 for about 35 minutes, until set and top is browned and crisp.