Thanksgiving is this week…ahh. Are you ready for the big day? Some of you are freaking out because you have to cook and some are chillin’ out with their stretch pants on ready to dive in! No matter which side of the kitchen you’re on, there’s so much to be thankful for! Don’t get stressed out, just have some fun while you’re doing whatever you’re doing! As for me, I love to cook and entertain, but I’m certainly not going to let all of the cooking hoopla get in the way of dinner time! I like to prepare it, but love to enjoy it even more. It especially means the world to me when I’m surround by friends and family! I can never be thankful enough for them! So let’s celebrate and eat some good food!
Stuffed on Stuffing
Thanksgiving just isn’t Thanksgiving without stuffing. It’s just one of those traditional side dishes that must be included on the menu. (And one I always eat too much of.) It’s most certainly not the star of the show, but it’s quite necessary to get the full Thanksgiving flavor experience!
Classic with a Twist
This homemade classic stuffing is simple with minimal ingredients. But don’t wonder off thinking that it doesn’t pack a lot of flavor, because it will light up your taste buds. It complements the turkey wonderfully. It’s so tastefully buttery, with the perfect combination of herbs and spices. My recipe always calls for a bit of cornbread too. With this addition, it gives it a bit of sweetness and texture. Yet, it’s not overwhelmingly dense like a one hundred percent cornbread stuffing. It’s still fluffy, but with a bit more depth of flavor. I always like to clarify: this is not a cornbread stuffing, rather stuffing with cornbread. Got it!!! There’s a difference!
I’ve been making this recipe for years and have tweaked it along the way to what it is today. Every bite is extra flavorful. It has a crusty top, yet a moist and soft layer underneath. It’s so perfect. You have to try this recipe!
What’s in the Stuffing?
It’s starts out with a good amount, or a lot, (hey it’s not Thanksgiving everyday) of butter! Then sautéed celery, onions, and bit of garlic are tossed in. Sage and a bit of rosemary are then sprinkled into the mixture along with the dried bread and cornbread. It’s then all softened with chicken stock.
This recipe is perfectly simple. And simple is always best! There’s no need for extra fluff ingredients. No sausage, mushrooms, dried fruits, or nuts. Just no! Add them…but at your own risk!!! I know everyone has their likes and dislikes! Just don’t make me eat it!
Bread to Use
Italian and French, I’ve found, are the best to use. They absorb all the flavors perfectly without overpowering the dish. I do occasionally like to add a bit of sourdough to give it a bolder flavor, but I don’t go out of my way to add it. Corn bread is then added for a bit of texture and sweetness. I like to make it and dry it out for a day or two on my counter. If you’re pressed for time, the oven works great too.
Drying your bread
If you’re a planner, you’ve probably been thinking about this dish already and have your bread drying. If not, no need to worry. Cube your bread and place onto a sheet pan. Place into a 300 degree oven for about 15 minutes. Open the oven and toss around. Dry out for another 10 minutes. If it’s not completely dry, keep it in another 5 minutes and check again. Don’t go crazy trying to get it completely dry! It’ll be fine either way! Just make sure it’s dry enough to absorb all the yummy buttery liquid.
Making the Stuffing
In a large sauté pan, melt the butter. Add chopped up celery, onions and garlic. Cook until translucent and tender. Set mixture aside. While cooling, chop up your herbs and stir into the butter mixture.
Get a very, very large bowl out and fill it with your bread and cornbread. It’s always hard to find one bowl that will accommodate all the bread at once! Toss it with the butter mixture and then add the chicken stock making sure it’s evenly distributed.
Pour into a greased baking dish. Make sure not to mash or smash it into your vessel. This will cause it to be super dense and not very appealing! Just keep it light and airy! Place into a 350 degree Fahrenheit oven for 30 minutes or until the center reaches 165 degrees Fahrenheit. Enjoy it!
If you’re going to place it inside the turkey, just make sure the turkey is cooked through (165 degrees) as well as the stuffing (165 degrees). No one needs to get sick!
A flavorful simple to make stuffing perfect for any holiday meal.
- 6 Oz. Butter 1 1/2 sticks
- 1 1/2 Cups Onion Diced
- 1 1/2 Cups Celery Diced
- 1/4 Cup Sage Chopped
- 1 Tbsp. Rosemary Chopped
- 1 Tbsp. Granulated sugar Optional
- 1 Tsp. Salt
- 1 Tsp. Black pepper
- 1 Clove Garlic Chopped
- 10 Cups Dried bread cubes
- 6 Cups Dried cornbread
- 32 Oz. Chicken stock
1. Melt butter in a large sauté pan.
2. Add the onion, celery and garlic. Sauté until soft and tender. About 4-5 minutes.
3. Add sage, rosemary, salt, pepper and sugar. Stir into butter mixture until incorporated. Turn off heat.
4. In a large bowl add the bread and cornbread. Mix in butter mixture.
5. Add chicken stock and mix well.
6. Pour into a greased baking dish and bake at 359 degrees Fahrenheit for 30 minutes.
Happy Cooking, Eating & Happy Thanksgiving
More Great Recipes
Have a great Thanksgiving! While you’re cooking, try out these other recipes!
- Mini Thanksgiving Pies here
- Sweet Potato Cake with Marshmallow Icing here
- Pumpkin Chocolate Swirl Quick Bread here
- Brown Butter Pancakes here
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