Thanksgiving Stuffing (Print Version)
# Ingredients:
01 -
16 cups of bread cubes (store-bought or homemade).
02 -
½ cup of melted butter.
03 -
2 large eggs, whisked.
04 -
1 tsp of salt.
05 -
½ tsp of black pepper.
06 -
1½ to 3 cups of chicken broth (add based on how moist you want it).
07 -
2 cups of celery, chopped into small pieces.
08 -
2 cups of onions, diced.
09 -
½ tsp of sage, fresh or dried.
10 -
½ tsp of thyme, fresh or dried.
11 -
3 tsp of poultry seasoning.
12 -
1 Tbsp of chopped fresh parsley (optional, for topping).
# Instructions:
01 -
Get butter melted in a big pot over medium heat. Toss in the onions and celery, and cook till they're soft and see-through, about 8 minutes.
02 -
Mix in the thyme, salt, pepper, poultry seasoning, and sage. Add 1½ cups of broth. Turn off the heat.
03 -
Pour the broth mix into a bowl with the bread cubes. Gently stir it all together so the bread gets damp but not soggy. Add more broth if you need to.
04 -
Grab a 9x13-inch dish, grease it up, and spread the stuffing mixture in evenly.
05 -
Pop it in the oven at 350°F and bake for 45-60 minutes. Stir it every 15-20 minutes until you see a nice golden crust on top.
06 -
Add a sprinkle of fresh parsley on top if you like, then serve it up.
# Notes:
01 -
This dish has just the right mix of tender and crispy textures.
02 -
A sprinkle of parsley makes the final dish look and taste fresh.
03 -
You can tweak the broth amount to make it drier or more moist to suit your taste.