Perfect Stuffing To Stuff Your Face With
So now that Thanksgiving is over, I can officially gush about how wonderful it was. I got to spend time with my family (not my husband’s), let my kids run wild (without caring), and I did zero dishes (I didn’t even offer to help clean up).
Best of all? I got to eat. I ate so much, I mean SO MUCH, food. So many carbs and desserts have become apart of me. I am not ashamed. I feel free, and beautiful, and very full.
What couldn’t I get enough of? Stuffing. I could eat stuffing for days, literally. I know because I am eating stuffing for days. There is currently a pound of stuffing in my fridge that will be smothered in gravy and transported into my face in the form of a midnight snack.
Pleasure, thy name is seasoned, baked bread.
I know what you’re probably thinking, “stuffing is kind of lame.” Well, not my stuffing. It is light, fluffy, and addictive. I swear this recipe will change your opinion and your life. Okay, maybe not your life, but probably your waistline. It will be worth it though.
Now, since I live in the country, we deep fry our turkeys for ‘Murica. That means I, at no point, go elbow deep in a turkey’s butt, thank goodness. While initially I thought this would make stuffing less tasty, it really only helped create a lighter, crispier stuffing. No complaints here. And for those that say the stuffing gives the turkey flavoring, just deep fry that sucker. It will change your life. And that time it is not an exaggeration.
Pro tip: the trick to the best stuffing is the best bread. The best stale bread actually. I use a fresh loaf of sourdough that I cut up 3 days before and leave on sheet trays to get nice and stale. I also put it on my fridge to keep tiny, germy hands from touching it. You may or may not need to take those precautions.
This truly is the perfect stuffing to stuff your face with.
- 3/4 cup unsalted butter
- 1 loaf sourdough bread, cubed and stale
- 3 cups diced yellow onion
- 1 1/2 cups chopped celery
- 1/2 cup chopped flat-leaf parsley
- 3 tablespoons fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 3 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 eggs
- 2 1/2 cups low-sodium chicken broth, divided
- Bake stale bread in the oven at 250F until dried out, stirring often (about 1hr) then transfer to large bowl
- Melt butter in a large skillet
- Add onions and celery and herbs, sauté until browned (10ish min)
- Add to bread bowl with salt and pepper
- Pour in 1 1/4 cups broth and mix gently
- Preheat oven to 350F
- Whisk remaining broth and eggs in a small bowl and fold into bread mixture
- Pour bread mixture into a large, buttered, 14x10x3 in pan (the foil ones are amazing)
- Cover with foil and bake for 45 minutes
- Uncover and bake for an additional 45 minutes
- Can be made a day ahead and chilled. After initial covered baking, uncover and let cool. Then cover and chill until ready to use. Bake for 60 minutes uncovered instead of 45.