Thanksgiving Side Dish
What is your favorite side dish? Here is a simple recipe you can try with your family.
Classic Stuffing
2
baguettes, country, or sourdough bread (1 pound)
8 tbsp.
butter, plus more for baking dish
1
large onion, diced (about 2 1/4 cups)
4
stalks celery, thinly sliced
2
cloves garlic, minced
1/2 c.
freshly chopped parsley
1 tbsp.
freshly chopped sage, minced
1 tbsp.
fresh thyme leaves, minced
1/2 tbsp.
freshly chopped rosemary
Kosher salt
Freshly ground black pepper
4 c.
low-sodium chicken (or vegetable) broth
2
large eggs, beaten
DIRECTIONS
- The day before: Tear or slice bread into 1/4" cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.)
- When you're ready to make the stuffing: Preheat oven to 350º and butter a large baking dish. In a large skillet over medium heat, melt butter. Add onion and celery and cook until soft and fragrant, 8 minutes. Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper.
- Place bread in a large bowl and add skillet mixture. Toss to combine. In a medium bowl, whisk together chicken broth and beaten eggs and pour over bread mixture. Season generously with salt and pepper and toss until completely coated.
- Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 to 20 minutes more.