Thanksgiving Stuffing (Print Version)
# Ingredients:
01 -
16 cups Dry Bread Cubes (homemade or store-bought).
02 -
½ cup Butter.
03 -
2 cups Onion, diced into ½-inch pieces.
04 -
2 cups Celery, diced into ½-inch pieces.
05 -
3 tsp Poultry Seasoning.
06 -
½ tsp Thyme (can be fresh or dried).
07 -
½ tsp Sage (can be fresh or dried).
08 -
1 tsp Salt.
09 -
½ tsp Ground Black Pepper.
10 -
2 large Eggs, beaten.
11 -
1½ to 3 cups Chicken Broth (adjust amount as needed).
12 -
1 Tbsp fresh Parsley, chopped (optional, for garnish).
# Instructions:
01 -
Melt butter in a large pot over medium heat. Add diced onion and celery. Cook until vegetables are translucent, about 8 minutes.
02 -
Stir in poultry seasoning, thyme, sage, salt, pepper, and 1½ cups chicken broth. Remove the pot from heat.
03 -
In a large bowl, combine the dry bread cubes with the broth mixture. Fold gently to ensure the bread is moist but not soaked, adding more broth if needed.
04 -
Grease a 9x13-inch baking dish and spread the stuffing mixture evenly.
05 -
Bake at 350°F for 45-60 minutes, stirring every 15-20 minutes, until the top is golden brown.
06 -
Garnish with fresh parsley before serving, if desired.
# Notes:
01 -
This classic holiday stuffing has a perfect balance of moisture and chewiness.
02 -
Fresh parsley adds a touch of freshness when used as a garnish.
03 -
The recipe allows for adjustments in broth quantity depending on desired moisture level.