Description
This classic Thanksgiving stuffing is a cherished family recipe that brings warmth and flavor to your holiday table. Whether baked inside the turkey or in a casserole dish, it’s a savory blend of bread, vegetables, and seasonings that pairs perfectly with turkey and gravy.
Ingredients
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4 loaves of bread, torn or cut into cubes (wheat or white)
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1 stick of butter
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1 large or 2 small onions, diced
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4–5 ribs of celery, chopped
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2 cans chicken stock
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2 eggs
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Poultry seasoning and salt, to taste
Instructions
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Prepare the Bread:
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Cube the loaves of bread into ½–1 inch pieces.
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Dry the bread cubes by leaving them out for a few days or using a dehydrator at 165°F for about 2 hours.
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Sauté Vegetables:
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Melt butter in a saucepan over medium heat.
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Add diced onions and chopped celery; sauté until onions are translucent.
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Pour in chicken stock and heat through.
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Combine Ingredients:
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Place dried bread cubes in a large mixing bowl.
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Pour the sautéed vegetable and stock mixture over the bread.
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Add beaten eggs, poultry seasoning, and salt.
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Mix until the stuffing is very moist but not dripping; add extra broth if needed.
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Cook the Stuffing:
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Transfer the mixture to a greased 9×13-inch casserole dish or use it to stuff the turkey cavity.
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Cover with foil and bake at 350°F for 1 hour.
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Baste occasionally to prevent the top from drying out.
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Nutrition
- Serving Size: 1 cup
- Calories: 501
- Fat: 12g
- Carbohydrates: 81.5g
- Protein: 12g
