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 cut into 1/2 - 1 inch cubes (I use D'Italiano or Villaggio brand)
- extra-virgin olive oil lightly drizzled
- salt and fresh ground pepper
- 3/4 cup butter (1 ½ sticks)
- 2 medium sweet onions diced
- 6 celery stalks diced
- 4 apples cubed
- 3 ½ cups chicken broth
- 1 pack each (28 grams, approx. 3 tablespoons once chopped) of fresh rosemary, thyme, sage & oregano stems discarded, finely minced
- 1 egg whisked in separate bowl before adding
- 1 cup heavy cream
Instructions
- Make the Bread Cubes: Cut the bread into ½ to 1-inch cubes. Spread the cubes evenly on two large baking sheets in a single layer for even toasting.
- Drizzle the bread lightly with extra-virgin olive oil and season with salt and freshly ground black pepper.
- Bake at 300°F, stirring occasionally, until the cubes are lightly toasted and dried, about 35-40 minutes. Ovens may vary, so check starting at the 35-minute mark. You want a light golden color, not too browned. Let them cool, then transfer into a large oval roasting pan greased with unsalted butter.
- Sauté the Vegetables: While the bread cubes are toasting, melt the butter in a large skillet over medium heat. Add the diced onions, celery, and fresh herbs (rosemary, thyme, sage, and oregano). Cook until the vegetables are soft and fragrant, about 15 minutes.
- Add Apples and Broth: Stir in the chopped apples and chicken broth, and let it simmer gently for about 10 minutes until the apples are slightly softened.
- Combine the Ingredients: Pour the sautéed vegetable and apple mixture over the toasted bread cubes. Add the whisked egg and heavy cream, and stir until everything is well combined. Let the mixture sit for 30 minutes to allow the bread to absorb all the flavors.
- Bake the Stuffing: Cover the pan with foil and bake at 375°F for 45 minutes. Then, uncover and continue baking for 30-45 minutes, or until the stuffing is set and the top is golden brown and crisp. If the top starts to brown too quickly before the stuffing is fully set, tent the pan loosely with foil to prevent over-browning.