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Nothing tastes better with a turkey or chicken dinner than stuffing. It has that rich ,buttery, and herby flavor that makes people just wanting more.
Our Great Thanksgiving Stuffing recipe is a great side dish on Thanksgiving, but some people, our family included, consider it the best part of dinner. The flavor of the butter and the herbs makes a dish that everyone talks about, before Thanksgiving. How much are you making this year? Will there be enough for leftovers? Questions asked before the big day. The answer is always "of course"!
Most other side dishes like green beans, mashed potatoes, carrots, and corn chowder are always on our list of sides, but without the stuffing the meal would be ruined. It just wouldn't be Thanksgiving without our homemade stuffing.
I call this stuffing, but it istechnacely dressing since it is not cooked in the turkey. We still put some of the stuffing mix into the bird itself, because some of the family like the old traditional way that we had it as kids. Mostly we put the majority of the mix into a casserole dish and cook it separate from the bird. It is moist and soft in the center and a little crispy on the top.
We make our stuffing in two steps. first, we make the croutons that we use for the stuffing. You can let your bread sit out for a few days to get stale or, Two, Bake the croutons in the oven.
- Bread- we used white bread, but you can use any kind of bread that you want.
- Dried Thyme-one of the four herbs used in this recipe to enhance the flavor of the stuffing.
- Sage- another herb used in the stuffing.
- Marjoram- another herb used in this stuffing.
- Dried Rosemary- another flavor used in the stuffing.
- Salt-This is another way to enhance the flavors.
- Onions- a signature for stuffing, it gives a great flavor when cooked in melted butter.
- Celery- The other signature ingredient in stuffing that gives it that certain flavor when cooked in melted butter.
- Chicken broth- Gives the stuffing more moisture and chicken flavor.
- Butter- This gives the stuffing that great buttery flavor.
Making the bread cubes:
Get all of your ingredients together to make for the bread cube seasoning. They are great Thanksgiving and fall herbs that make these bread cubes delicious. They all get mixed, very simple.
It,'s time to make the bread cubes. You can leave your bread to sit out for about 2 days to get stale or you can cut the bread slices into 1//2 inch cubes.
Once you have your bread cubes cut into pieces we put them onto two sheet pans and spray them with water. Not a lot, but just enough to allow the herbs to stick to the bread cubes. We use a spray bottle filled with water or you can drizzle some water from a spoon over the cubes.
Take your seasoning and sprinkle all over the croutons. If you have some left over you can add that to the stuffing mixture when you add the celery and onions.
Bake them in a300-degreee oven for about 15 minutes, or till they are crunchy. You can switch panshalfwayy through. When finished mix them and putthem into a large bowl
While the bread is toasting, cut up the celery and onions into small dice.
Making the stuffing
In a saucepan melt the butter, then add the celery and onions and cook just until soft.
This is optional. Some people don't like the chunks of celery or onions, so we add the butter mixture to a blender so that the vegetables are all ground up.
We pour the butter mixture over the bread, remember you don't have to blend the butter mix if you don't want to. Then we mix everything.
Now add the chicken stock to the bread cube mixture and mix till everything is combined. Then put it into a casserole dish and bake. Our great Thanksgiving stuffing recipe bakes at 350 degrees for about 35 to 40 minutes or until the stuffing is browned and a little crusty on top.Print
- Prep Time: 20 minutes
- Cook Time: 35 to 40 minutes
- Total Time: 0 hours
- Yield: 10 to 12 servings 1x
- Category: Bread
- Method: Bake
- Cuisine: American
- Bread cubes, 21 ounces, or a whole loaf of white bread
- 4 teaspoons of dried Sage
- 4 teaspoons of dried Thyme leaves
- ½ teaspoon of dried Rosemary leaves
- ¾ teaspoon of dried Marjoram
- 1 cup plus 3 tablespoons of butter, melted
- ⅔ cup onions, chopped
- 3 stalks of celery, chopped
- 2 cups of chicken broth
- In a bowl mix the Sage, Thyme leaves, Rosemary leaves, Marjoram, and Pepper and set aside.
- Cut the bread into ½ inch cubes and put onto 2 sheet pans. Sprinkle or spray with a little water and sprinkle the herb mix onto them. Shake some salt over the top of the bread cubes.
- Put the bread cubes into a 325-degree oven for 20 minutes, switching pans halfway through.
- While the bread cubes are in the oven chop up the onions and slice the celery.
- In a saucepan melt the butter and add the celery and onions. Cook till slightly tender. You can put this into a blender or Cuisinart now if you don't like big pieces of onions or celery.
- Pour the onion and celery mixture over the bread cubes and mix.
- Pour the chicken broth over the bread cubes and mix till combined.
- Put the mixture into a buttered baking dish.
- Cook at 350 degrees for about 35 to 40 minutes.