This traditional Thanksgiving stuffing is everything you want it to be and your family will be stuffing themselves.
I guess that this recipe is actually dressing as we’re not actually stuffing the bird, but we still call it stuffing. Usually, I like to make a corn bread stuffing, but this year, I wanted to change it up, and have a more traditional Thanksgiving, so I took a variation of Mom Z’s Stuffing – a recipe that I found digging through a stash at my father-in-laws house, and I made this stuffing my own.
Stuffing is so easy to make as long as you prepare ahead of time. The night before, cut up your bread, and let it dry out. I guess that you could just toast the bread in the oven before making dinner, but seriously, why take all the extra time and oven space when it’s simple to just let it dry out on the counter?
This is a great recipe to get your kids in the kitchen helping. My Anthony helped season the bread, and then mixed it all together.
If you like your stuffing soft, make it in the crockpot and save even more oven space – just follow all of the directions below, but instead of baking the stuffing, turn your slow cooker on low, and let it cook all day. I like mine crunchy, so I bake it, but most of my family likes it when we use the crockpot method.
Anyhow, it’s so simple, here is what you do:
6 cups sour dough bread (about 1 large loaf or 2 small)
4 1/2 cups chicken broth
3 ribs celery, diced
1 medium onion, diced
2 tbsp fresh rosemary, minced
1 tbsp fresh thyme, minced
1 tbsp garlic, minced (1 clove)
2 tbsp butter
2 tbsp oil, divided
1 tbsp salt, divided
1/2 tbsp black pepper, divided
2 tsp rosemary
1 tsp thyme
Cut bread into bite-sized pieces. Lay bread out on a cutting board or a cookie sheet, and drizzle over 1 tbsp oklive oil, 2 tsp salt, 1 tsp black pepper and dried thyme and rosemary. let sit out over night to dry out. Alternatively, you can bake the bread for 5 minutes in a preheated 350 degree oven and let cool before finishing recipe.
Preheat oven to 350 degrees.
In a small pan over medium-high heat, heat 1 tbsp oil and butter until shimmering. Add onions and celery and cook until onions are translucent – about 5 minutes. Stir in garlic and remove from heat.
In a large bowl mix fresh thyme and rosemary, remaining salt and pepper, cooked onions and celery, and chicken stock until well combined. This is a great opportunity for kids to help with dinner.
Transfer stuffing to a 9×9 baking dish, and cook for 40 minutes. Remove from heat and serve right away.