Fresh Dish Foodie, Dylan, is making a cozy classic for the holidays: Classic Stuffing.
The perfect stuffing is simple! And comes down to making sure you’ve got the right ingredients. Day-old bread works best, but we’ll pop this in the oven to make sure it’s nice and dry. We’ll also use the classic trifecta of herbs: sage, thyme and rosemary.
While this cooks, the aroma will remind you of your favorite family gathering.
Get the full recipe below:
Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, plus more for baking dish
1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)
2 1/2 cups yellow onions, chopped
1 1/2 cups celery, 1/4-inch sliced
1/2 cup flat-leaf parsley, chopped
2 tbsp fresh sage, chopped
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
2 tsp kosher salt
1 tsp freshly ground black pepper
2 1/2 cups chicken stock, divided
2 large eggs
Directions:
- Preheat oven to 250°. Butter (or use cooking spray) a 13x9-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
- Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with dried bread then stir in herbs, salt, and pepper. Drizzle in 11/4 cups stock and toss gently. Let cool.
- Preheat oven to 350°. Whisk 11/4 cups stock and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes
