![]() ![]() Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes. Add to bread mixture fold gently until thoroughly combined. Whisk 1¼ cups broth and eggs in a small bowl. Drizzle in 1¼ cups broth and toss gently. Add to bowl with bread stir in herbs, salt, and pepper. Stir often until just beginning to brown, about 10 minutes. Meanwhile, melt ¾ cup butter in a large skillet over medium-high heat add onions and celery. Bake, stirring occasionally, until dried out, about 1 hour. Scatter bread in a single layer on a rimmed baking sheet. Butter a 13x9x2-inch baking dish and set aside. If you want to mix it up with other kinds of bread (we see you, brioche and cornbread!) or without any bread at all, we’ve got plenty more homemade stuffing recipes to choose from. Fresh parsley, sage, rosemary, and thyme ( sing it with us) make this classic stuffing stand out-and they’re helpful to have on hand for other holiday classics. (Of course, we always recommend making chicken stock ahead of time, if possible). If you’re short on prep time, store-bought chicken broth is fine be sure to go low-sodium to keep the salt in check. ![]() Those irregular chunks will make for a more interesting texture than uniform cubes and an appealing rustic look to boot. For that crispy top, skip the bread cubes and tear into a good loaf of dried-out crusty white bread-meaning an Italian or French bread, like a pane Pugliese, boule, miche, or a sourdough bread such as pain de campagne, not packaged sandwich bread. Why do it that way? It’s key to achieving both a golden brown crust and a buttery, custardy center.Ĭooking an entire Thanksgiving dinner is time-intensive enough, so this recipe gets right to the point while maximizing flavor and texture. As former BA test kitchen director Carla Lalli Music says, it’s “everything you want about stuffing-straight down the middle.” ( Catch her making it here.) And yes, while we refer to it as a bread stuffing, it’s technically more of a dressing because it’s cooked outside of the bird in a separate casserole dish and not inside the cavity of a turkey. A decade after Victoria Granoff introduced this easy Thanksgiving stuffing recipe, it remains a staff and fan favorite.
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