Best Tradition Thanksgiving Stuffing Recipe
The best tradition Thanksgiving stuffing recipe is made with the perfect mix of crunchy homemade sourdough croutons and soft a herby center.
Equipment
- 9" x 13" baking dish
Ingredients
- 24 Oz Sourdough Bread
- 1 Stick Butter (divided)
- 2 Cups Onion, diced
- 2 Cups Celery, diced
- 4 Cloves Garlic, minced
- 2.5 Cups Chicken Broth
- 2 Large Eggs
- 1 Tbs Poultry Seasoning
- 1 teaspoon Chicken Bullion
- Salt And Pepper to taste
- 1 teaspoon Garlic Powder
- 1 Tbs Fresh Thyme
- 1 Tbs Fresh Rosemary, chopped
- 1 Tbs Fresh Sage, chopped
Instructions
- Preheat the oven to 325°
- Chop the sourdough into bite sized pieces and place them onto a large cookie sheet. Place it in the oven for about 15 minutes. Carefully toss the pieces and place them back onto the oven for another 5 or until they’re lightly toast. Its best to leave them uncovered on the counter overnight to dry out further. Do that if you have the time. If not, you can make the stuffing now.
- Preheat the oven to 350°
- In a large skillet, melt half of the butter over medium high heat and add the chopped onion and celery. Season them with salt, pepper, garlic powder and poultry seasoning. Sauté the vegetables for about 5-7 minutes or until they are soft, then stir in the chopped garlic, chicken bullion, thyme, rosemary and sage. Sauté everything together for about 2 more minutes. Let them cool slightly.
- In a large bowl, add the toasted sourdough croutons and toss them together with 2 cups of chicken broth. Stir in the sautéed vegetables. In a small bowl, whisk the eggs and remaining chicken stock together. Stir it into the bread and vegetables.
- Add the stuffing mixture to a greased baking dish and spread it out so that it’s even. Cut the remaining butter into pats and evenly distribute them on top of the stuffing. Place it in the oven for 45-50 minutes or until the top is golden brown and toasted. Serve warm and enjoy!