In order to ensure my husband and I are prepared to host this Thanksgiving, we decided to host a Friendsgiving in early November. A way to get all of the kinks out of our recipes and flow in the kitchen. While it did of course add some stress to my plate, I am very glad that we did it. As we started to divide and conquer some of the prep and cooking, I realized that I didn’t even know how to make stuffing. My husband makes it every year, so I have never bothered to learn. But I took Friendsgiving this year as an opportunity to learn.
This stuffing is so flavorful and actually might be my favorite Thanksgiving item.
Here is what you will need:
- 2 lbs. french bread or a combination of french and sourdough, which is what we used. Tip- The Costco bakery has 2x1lb loaves in a pack.
- 1.5 cups butter
- 4 cups chopped onion
- 4 cups chopped celery
- 1 cup chopped parsley
- 2 tsp poultry seasoning
- 2 tsp dried Italian seasoning
- 1 Tbs oregano chopped
- 1 Tbs thyme chopped
- 1 Tbs sage chopped
- Salt & Pepper to taste.
- 1 egg
- 2 cups chicken stock
- Large pot
- Large casserole dish
The Day Before:
- Cut or break up the bread. I just used my hands to break it into pieces. Spread it out on a tray to dry out.
- You can also chop your onion, celery, parsley and other herbs. Store in fridge overnight.
Getty | Amarita
The Day Of:
Preheat oven to 350F
In large pot or frying pan melt the butter over medium heat.
Add onion and celery and cook until soft.
Turn heat off and add poultry seasoning, Italian seasoning, fresh herbs and salt and pepper.
Add in the bread and mix well so all the butter coats the bread.
Beat the egg and add to the 2 cups of stock.
This video can help with this next part:
Drizzle the stock over the bread mixture, stopping to mix to distribute. You may not need it all or may need a little more depending on how dry your bread is. Squeeze a handful together. It shouldn’t be dripping but should be wet enough to clump together. You may feel a bit of dry bread still present and that’s ok. Do a taste test. If you keep some stock back, you can check part way through the bake and add a little more if it seems dry. Transfer to casserole dish and pack down slightly and cover with foil.
Bake for 90 minutes covered with foil then remove foil to crisp up the top. If it seems too wet, you can leave the foil off longer to dry it out a bit.
Enjoy!
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