Here’s The Only Stuffing Recipe You Need For Thanksgiving
Everyone has their favorite Thanksgiving dish, but one thing is clear: you can’t have the holiday without stuffing (or”dressing,” for you southerners). There’s just something special about the fluffy, flavor-packed breading with a toasted, crispy outside that pulls together any meal. While there are about a billion stuffing recipes out there to overwhelm you (apple and sausage, brown butter and sage, the list goes on), we’re here to bring you the good ol’ classic. Here’s how to make the best no-frills stuffing ever.
- 1/2 pound (or one stick) and 2 tablespoons of unsalted butter, divided
- 1 yellow onion, diced
- 6 stalks of celery, finely chopped
- 1 tablespoon of fresh sage, chopped
- 1 tablespoon of fresh thyme, chopped
- 1 teaspoon of fresh garlic, finely chopped
- Salt and pepper, to taste
- 2 1/2 cups of chicken or turkey broth
- 2 large eggs, beaten
- 1 pound of day-old, country-style white bread, cubed
Preheat your oven to 375 degrees Fahrenheit and coat a large baking dish with oil or butter. In a large pot, melt one stick of butter on medium-high heat and add the onion and celery. Cook for about five minutes, or until the onion turns translucent, then add the sage, thyme, garlic, salt and pepper. Add the broth and bring the mixture to a boil, and then remove it from the heat.
In a large bowl, add the eggs and then slowly add the bread and vegetable mixture, alternating between handfuls of bread and half cups of the vegetable mixture. Transfer it all to your baking dish and dot the top with 2 tablespoons of butter. Cover the dish with aluminum foil and bake it for 35 minutes. Then uncover it and bake it until the top is golden brown, which will take another 20 minutes or so.
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