Fall Eats: Super-Simple Stuffing You Can’t Mess Up
Since everyone always tries to start Christmas in November, we like to think it's acceptable to get a head start on Thanksgiving this year. After all, daydreaming about carbs and obnoxious amounts of pie is never a bad thing. Get a heads up on the holiday season by mastering this no-fail stuffing recipe:
What You'll Need:
- 1 lb loaf of your favorite crusty bread
- 1 stick of unsalted butter
- 1 large yellow onion, diced
- 4 celery stalks, diced
- 5 garlic cloves, minced
- 10-12 large sage leaves, finely chopped (about 1/4 cup)
- 5 sprigs of thyme (leaves only)
- 2 large eggs
- 2 cups chicken or turkey broth
- 1 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
Step 1: Preheat oven to 350 degrees Fahrenheit. Cut the bread into 1-inch cubes and toast for 10-12 minutes, or until evenly browned. (Mix with a spatula at the halfway point to ensure evenness.)
Step 2: While the bread is toasting, melt 4 tablespoons (half the stick of butter) in a large sauté pan and add the diced onion and celery.
Saute until soft, about 7-8 minutes, stirring occasionally. Add the minced garlic and herbs and continue stirring for another 3-4 minutes
Step 3: Increase the oven heat to 375 degrees, then whisk the eggs, broth, salt and pepper together.
Step 4: In a large bowl, toss the toasted bread cubes, onion-celery mixture, and wet ingredients together until combined.
Step 5: Spread the mixture into your baking dish and cube the remaining stick of butter and sprinkle over the top. Cover with a casserole lid or tinfoil and bake for 40 minutes. After 25 minutes has passed, remove the lid and continue baking for another 15 minutes until the top is a golden-brown color.
Step 6: Let the stuffing sit for 10 minutes before serving. Now, eat up!