Traditional Thanksgiving stuffing

Ingredients

• 1 pound bread (white bread, ciabatta, Italian, or baguette)
• 1 cup butter (2 sticks)
• 1 large onion (about 3 ½ cups chopped)
• 2 cups celery (1/4 inch dice)
• 1/3 cup fresh parsley (chopped)
• ¼ cup fresh sage (chopped)
• 1 tablespoon fresh rosemary (chopped fine)
• 1 tablespoon fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 cups high-quality chicken or turkey broth, plus ½ cup more if necessary
• 2 large eggs
• 1 tablespoon butter, softened (for greasing pan)

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Instructions

1. Prepare the Bread:

   • Tear or cut the bread into bite-sized pieces (1-2 inches). Spread the pieces on a dry pan and bake at 250°F for about 1 hour, stirring occasionally. The goal is to get the bread toasty, not browned. This ensures it will absorb the broth well.

2. Prepare the Vegetables:

   • Chop the onion into small pieces (about 3 ½ cups).
   • Dice the celery into ¼-inch pieces, and feel free to include the flavorful celery leaves.

3. Cook the Vegetables:

   • In a large skillet, melt 2 sticks (1 cup) of butter over medium heat.
   • Add the onions and celery, sautéing for 7-10 minutes until they soften but don’t brown.

4. Chop the Herbs:

   • While the vegetables cook, chop the parsley, sage, rosemary, and thyme.

5. Combine the Ingredients:

   • In a large bowl, add the toasted bread pieces. Stir in the chopped herbs and the onion-celery mixture. Season with 2 teaspoons of kosher salt (1½ teaspoons for table salt) and 1 teaspoon of black pepper. Mix well to ensure the butter is evenly distributed.

6. Moisten the Bread:

   • In a separate bowl, whisk together 2 cups of chicken broth and 2 eggs. Slowly pour this mixture over the bread, stirring to moisten all the bread. The bread should be moist but not soggy, with no liquid pooling at the bottom.

7. Prepare the Baking Dish:

   • Grease a 9x13-inch baking pan with 1 tablespoon of softened butter. Pour the stuffing into the pan and spread evenly.

8. Bake the Stuffing:

   • Cover the pan with foil and bake at 350°F for 40 minutes.
   • After 40 minutes, remove the foil and continue baking for an additional 25-35 minutes, or until the top is golden and crispy.

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Notes:

• Overnight Storage: You can prepare the stuffing a day ahead and refrigerate it. Just cover it tightly with plastic wrap after placing it in the pan. When ready to bake, remove the plastic wrap and follow the baking instructions.

• Freezing:

  • Before Baking: Freezing uncooked stuffing is ideal as it helps retain moisture. Wrap the prepared stuffing tightly with both foil and plastic wrap, or use a gallon ziplock bag. Freeze for up to 3 months. When ready to bake, don’t thaw it first—just bake as usual, adding 10-15 minutes to the bake time.
  • After Baking: You can freeze baked stuffing too! Let it cool completely, then wrap it in foil and plastic wrap. Reheat in the oven, covered with foil, for about 45 minutes, then uncover for the last 10-15 minutes for crispy edges.

• Herb Substitutes: If you don’t have fresh herbs, you can use dried ones. Use 2 tablespoons of dried parsley, 2 teaspoons of dried sage, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Add the dried herbs when sautéing the onions and celery to bring out their flavors.

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Nutrition (per serving):

• Calories: 322 kcal
• Carbohydrates: 25g
• Protein: 7g
• Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 85mg
• Sodium: 1075mg
• Potassium: 233mg
• Fiber: 3g
• Sugar: 4g
• Vitamin A: 951 IU
• Vitamin C: 9mg
• Calcium: 97mg
• Iron: 2mg

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This stuffing will surely become a Thanksgiving favorite with its perfect balance of flavors, texture, and the undeniable crispy edges that everyone loves. Enjoy!