TRADITIONAL BREAD STUFFING

If you hear the word “stuffing” and immediately think of a boxed or bagged mix, you are MISSING OUT. Bread stuffing is one of the easiest things you can make for Thanksgiving or Christmas dinner and it’s OH SO MUCH BETTER than anything you can buy in a package! Rather than a whole pan of soggy bread, you get some pieces that are lightly toasted and it’s delicious! This recipe also boasts the yummiest selection of fresh herbs and a buttery blend of sautéed celery and onions.

Around the holidays, most grocery stores and bakeries sell bags of pre-dried bread pieces, which makes this dish a breeze! However, if you can’t find dried bread pieces for sale, they are dang easy to make. You just rip apart the bread, spread it out on a baking sheet, and let it sit out for a few days. Or, if you’re in more of a hurry, dry them out in the oven at 300 degrees for 30-60 minutes.

Stuffing can be prepared ahead of time as well, which is important on Thanksgiving Day when there are SO many dishes being cooked! Just cover it with saran wrap and store it in the fridge until the day you wish to bake it.

Traditional Bread Stuffing
adapted from ATK and Bon Appetit
yields one 9×13 inch baking dish and serves 10-12

Ingredients:

• 1 lb dried white bread cubes — about 12 cups (see instructions above)

• 6 T butter, plus extra for baking

• 1 large sweet or yellow onion, chopped (about 1 1/2 cups)

• 5 medium celery ribs, chopped (about 1 1/2 cups)

• 1/2 cup fresh parsley, chopped

• 2 T fresh sage or (1 t dried), chopped

• 2 T fresh thyme or (1 t dried), chopped

• 1 T fresh marjoram (or 1/2 t dried), chopped

• 1 t kosher salt

• 2 cups chicken or turkey stock

• 3 large eggs, lightly beaten

Directions:

1. Adjust oven rack to center position and heat oven to 350 degrees. Butter a deep 13-x 9-inch baking dish and set aside.

2. Heat butter in 12-inch skillet over medium-high heat. Add the celery and onion and sauté, stirring occasionally, until softened, about 10 minutes.

3. Stir in parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute longer. Transfer to a large mixing bowl.

4. In a small bowl, combine 2 cups of the stock or broth, eggs, salt, and pepper and stir to combine.

5. Add the dried, cooled bread to the celery/onion mixture and toss gently to distribute ingredients evenly. Add wet ingredients and gently toss once more.

6. Turn mixture into buttered 13-x 9-inch baking dish. If baking right away, continue to step 7. If making ahead of time, cover the dish with saran wrap and store in the fridge. Remove from the fridge 30 minutes before you wish to bake it, pour an extra 1/2 cup of stock over the stuffing, and continue on to step 7.

7. Add pats of butter on top of the stuffing, cover with foil, and bake for 25 minutes, then remove the foil and continue to bake until golden, about 15-20 minutes longer. Cool for 10 minutes before serving.