Classic Stuffing | The College Cook Thanksgiving
INGREDIENTS
-1 stick of butter
-1 loaf (about 1 lb) of stale sourdough bread, cut or ripped into cubes (can use french bread)
-4 stalks of celery, chopped
-1 large yellow onion chopped
-2 Tbsp of fresh sage, minced
-2 Tbsp of fresh rosemary, minced
-1 Tbsp of fresh thyme, minced
-1/3 cup of fresh parsley, minced
-2 cups of chicken brother (reserve and additional 1/3 cup more if needed)
-2 eggs
-Pinch of salt & pepper
METHOD
-Preheat the oven to 350-degrees
-Cut or tear bread up into 1-inch pieces. Leave the cut bread out overnight to dry. If you do not have time to leave the bread out overnight, place it on a baking sheet in a 200-degree oven for 30-40 minutes to dry out.
-Place a pan on medium heat and melt the butter.
-Once the butter is melted add in diced onion and celery.
-Sweat covered for 2 minutes then uncovered for 8 additional minutes to soften thoroughly.
-While vegetables are sweating, mince the fresh herbs
-In a large bowl beat together eggs and 1 cup of chicken broth.
-Add in the diced bread and mix until coated. Add the onions, celery, and fresh herbs. Mix thoroughly.
-Pour over remaining broth and mix. Bread should be rehydrated and squishy.
-Rub a baking dish with butter and pour in the stuffing mixture. Pack the stuffing down into the tray.
-Cover the tray with tin foil and bake in the oven for 35 minutes.
-Remove the foil and bake for an additional 10-15 minutes.
-Serve
