Classic Stuffing for Thanksgiving. And when I say stuffing, I mean the most classic, herby, moist, and fragrant bread stuffing — just like what you get out of the box, but even better. Here's how to make that stuffing you crave, the one that is so indelibly connected with Thanksgiving, any time you like. It's remarkably simple, and oh so good. Classic Stuffing for Thanksgiving

You can have Classic Stuffing for Thanksgiving using 13 ingredients and 10 steps. Here is how you cook that.

Ingredients of Classic Stuffing for Thanksgiving
  1. It’s of Weekend Before.
  2. Prepare 6 of large rolls or a rustic loaf of bread.
  3. Prepare of Thanksgiving Day.
  4. It’s 1/8 cup of fresh sage.
  5. You need 4 sprigs of thyme.
  6. You need 1 sprig of fresh rosemary.
  7. You need 6 tablespoons of unsalted butter.
  8. It’s 1 of large yellow onion.
  9. You need 3 stalks of celery.
  10. Prepare 4 cloves of garlic.
  11. Prepare 2 cups of low-sodium turkey, chicken, or vegetable broth.
  12. It’s 2 of large eggs.
  13. You need 1 teaspoon of sea salt.

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Classic Stuffing for Thanksgiving instructions

  1. The weekend before Thanksgiving: Cut the rolls into 1 inch cubes, and put into 1 gallon zip lock bag (make sure to vent to allow moisture to escape) for storage in refrigerator until Thanksgiving Day. This is an important step, because you want the bread to stale so that it dries out in the fridge. On Thanksgiving if the bread isn’t hard enough put it into the oven on 170 degrees for 15-30 mins until firm enough..

  2. Preheat oven to 350 degrees Fahrenheit..

  3. Set aside rosemary. Clean and remove leaves from thyme sprigs. Finely chop the sage. (note: Safeway Poultry Blend of fresh herbs is exactly enough for this meal).

  4. Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the onions and garlic and cook for 2 minutes before adding celery, stirring occasionally, cook until very soft for about 10 minutes..

  5. Stir in the sage and thyme and cook for 2 minutes more. Remove from heat..

  6. Combine the toasted bread and onion mixture together in a large bowl. Fold mixture together until evenly distributed..

  7. Place the broth, eggs, and salt into a medium bowl, season with ground pepper if desired, and whisk to combine. Pour over the bread mixture and stir until evenly combined..

  8. Lightly grease a 9x13–inch baking dish. Transfer the bread mixture into the baking dish and spread into an even layer. Melt the remaining 2 tablespoons of butter and drizzle over the top. Finally add the fresh rosemary on top. There are two ways to do this depending on preference, put the sprig of rosemary on top, or break it up and spread sparingly across the top (my preference)..

  9. Cover the baking dish tightly with aluminum foil, shinny side towards the bread mixture. Bake for 25 minutes at 350 degrees. Uncover and bake until the top is golden-brown, about 15 minutes more..

  10. Let the dressing cool for 10 minutes before serving..

There's something for everyone in our festive stuffing. It's filled with satisfying ingredients like sausage and mushrooms, plus classic Thanksgiving flavors like onion. It's best to think of Thanksgiving stuffing as a savory bread pudding, and the key to great bread pudding is to use the bread as a sponge to soak up as much flavorful liquid as possible. Whether you keep it classic, cornbread, or break the rules, there's a perfect stuffing recipe for every Thanksgiving table. Stuffing is arguably the most coveted side dish on the table (sorry carrots!) so you need to get it right.