Traditional Homemade Stuffing
Nothing beats stuffing for my favorite Thanksgiving side dish. It's so easy to make from scratch that you won't miss the box mix at all.
Servings: 8 servings
Ingredients
- 8-10 cups of bread crumbs or 1 loaf bread like a baguette, Artisan bread, or French bread. cut into small cubes
- 6 tablespoon butter
- 1 medium yellow onion chopped
- 2 large celery stalks chopped
- ¼ cup sage leaves chopped
- ¼ cup fresh parsley chopped
- 1 tablespoon fresh thyme chopped
- 1 teaspoon sea salt or pink salt
- ½ teaspoon black pepper
- 2-2-½ cups vegetable or chicken broth
- 1 egg beaten
Instructions
- If using fresh bread cut bread up into small cubes and let dry overnight or place on a cookie sheet in oven on lowest setting until completely dried out and hard. (I recommend doing this to eliminate the extra ingredients in store-bought)
- Preheat oven to 375
- In a large skillet over medium heat melt the butter.
- Add the chopped onion and celery, and season it with salt and pepper.
- Cook until onion and celery are translucent.
- Turn the heat off and stir in fresh herbs and bread crumbs.
- Stir well.
- Add stock starting with a cup and adding a half cup more at a time until you get the wetness you want (some people like a more dry stuffing while others wetter).
- Taste and add more salt and pepper if needed.
- Pour in the well-beaten egg eveny over stuffing and mix in.
- Pour stuffing into a casserole dish and bake for about a half hour or until golden brown on top.
Notes
Check out the post for tips on making your holiday cooking a little easier.