Yes, you can make your own stuffing this Thanksgiving.
Can you guys believe it’s almost November? It honestly blows my mind, but at the same time I’m SO excited!
Thanksgiving and Christmas are my two favorite holidays—each comes with a feast! And no holiday feast is complete without stuffing, so today I’m showing you exactly how to make a classic stuffing fit for any holiday table.
Okay, so first things first, round up all your ingredients. It’s very simple, you just need butter, onions, garlic, celery, fresh sage and thyme, chicken or turkey broth, eggs, crusty white bread (a little stale is best) and salt and pepper.
Preheat the oven to 375ºF.
Add 8 tablespoons unsalted butter (1 stick) to a large skillet.
Once melted, add 1 very large chopped sweet onion, 2 cloves chopped garlic and 4 chopped celery stalks. Season with salt and pepper.
Cook for about 10 minutes or until the onion is very soft and translucent.
Give 1/4 cup fresh sage and 1 tablespoon fresh thyme a rough chop.
Add the sage and thyme to the skillet with the onions and cook 1-2 more minutes.
Add 3 cups chicken or turkey broth and bring to a boil. Simmer 5 minutes and then remove from the heat.
In a very large mixing bowl, whisk 2 eggs with a pinch of salt and pepper.
Add 12-16 cups of cubed day-old rustic white bread. Toss well.
Pour the onion/broth mixture over the bread and use your hands to gently toss the bread to evenly coat it.
Butter a 9x13-inch baking dish and spread the bread mixture evenly in the baking dish. Cover with foil and place in the preheated oven for 30 minutes. Remove the foil and continue baking another 30 minutes or until golden brown. Serve topped with fresh time.
If desired, you can bake the stuffing first and then stuff it in the bird. Simply cover the stuffing with foil and bake for 30 minutes. Then remove from the oven and place the stuffing into the turkey. Bake turkey as desired.
And that’s that! Now you know how to make a classic stuffing just in time for the holiday season!