Best Thanksgiving Stuffing Reipe

🧂 Ingredients

• 18 to 24 ounces bread cubes

  or about 12 to 14 cups
• 1 cup unsalted butter
• 3 cups diced sweet onion

  roughly 1 1/2 large onions
• 2 cups chopped celery
• 4 garlic cloves

  minced
• kosher salt and pepper
• 1/2 cup chopped fresh herbs

  like rosemary, thyme, sage, parsley plus more for sprinkling
• 2 ½ – 3 cups chicken or vegetable stock
• 2 large eggs

Instructions

• 1 Preheat the oven to 350℉ and brush a 9 x 13 inch baking dish with butter,
  cooking spray, or olive oil.
• 2 Place the bread cubes in a large mixing bowl.
• 3 Heat the butter in a large skillet until melted and then stir in the onion,
  celery and garlic. Season with 1 teaspoon of salt and black pepper to taste.
  Saute until the onions and celery soften, about 8 minutes. Stir in the herbs and
  cook for one minute more. Then add 1 cup of broth and stir to combine.
• 4 Pour the sauteed onions and celery over the bread crumbs and toss until the
  bread is coated.
• 5 In a small bowl or measuring cup, whisk together the remaining stock and 2 eggs.
• 6 Pour the liquid into the bread cubes and stir until thoroughly combined. I begin
  with adding 2 1/2 cups of liquid, but because we love softer stuffing, I almost
  always add an additional 1/2 cup of broth, just until all of the bread feels
  moistened.
• 7 Bake for 45 to 50 minutes or until the internal temperature registers 165
  degrees F. If the stuffing browns too quickly, tent it with foil while baking.

Nutrition Info