Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, classic stuffing for thanksgiving. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Classic Stuffing for Thanksgiving is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Classic Stuffing for Thanksgiving is something that I’ve loved my entire life.
At its simplest, stuffing is a seasoned bread cube mixture of onion and herbs. Traditionally, it's stuffed inside the bird, but we prefer to bake ours in a separate baking dish. Classic Traditional Thanksgiving Stuffing: This is that perfect stuffing that makes Thanksgiving feel like Thanksgiving (and it's vegetarian). Tweet This Turkey gets the magazine covers and the big platters, but let's be real — stuffing is the star of the show, at least on my table.
To begin with this particular recipe, we must prepare a few ingredients. You can have classic stuffing for thanksgiving using 13 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Classic Stuffing for Thanksgiving:
- Get Weekend Before
- Make ready 6 large rolls or a rustic loaf of bread
- Prepare Thanksgiving Day
- Make ready 1/8 cup fresh sage
- Take 4 sprigs thyme
- Make ready 1 sprig fresh rosemary
- Prepare 6 tablespoons unsalted butter
- Make ready 1 large yellow onion
- Get 3 stalks celery
- Take 4 cloves garlic
- Get 2 cups low-sodium turkey, chicken, or vegetable broth
- Make ready 2 large eggs
- Take 1 teaspoon sea salt
Spread bread cubes in a single layer on a baking sheet. This Classic Stuffing is simply flavored with veggies, (such as onion, celery, and carrot), a rich broth, and classic stuffing seasonings (sage, thyme, marjoram, and rosemary). Stuffing Technically, dressing is cooked in a baking dish in the oven, and stuffing is cooked inside the turkey. In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
Steps to make Classic Stuffing for Thanksgiving:
- 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.
- Preheat oven to 350 degrees Fahrenheit.
- 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)
- 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.
- Stir in the sage and thyme and cook for 2 minutes more. Remove from heat.
- Combine the toasted bread and onion mixture together in a large bowl. Fold mixture together until evenly distributed.
- 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.
- 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).
- 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.
- Let the dressing cool for 10 minutes before serving.
Stuffing Technically, dressing is cooked in a baking dish in the oven, and stuffing is cooked inside the turkey. In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally. Place the bread cubes into a large, deep bowl. Make room on your plate for this classic bread stuffing recipe that's the essential side dish for every holiday gathering. With the perfect blend of hearty herbs, buttery goodness and warm, yeasty bread, this Thanksgiving bread dressing recipe will be your family's go-to classic for years to come.
So that is going to wrap this up for this exceptional food classic stuffing for thanksgiving recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!