delicious homemade stuffing recipe
again super easy—and again, easier than I expected?—and it was a HIT at my friendsgiving party this year and made me confident enough to make it again for my family at this year’s thanksgiving! we hope you enjoy!!
INGREDIENTS
16 c. dry breadcrumbs
3/4 c. butter
1 c. onion :: diced
3 c. celery :: diced
1 tbsp poultry seasoning
1 tsp thyme :: fresh chopped or dried
1 tsp sage :: fresh chopped or dried
1 tsp salt
½ tsp ground black pepper
2 large eggs
1/2 c. – 1 c. white cooking wine
1 ½-3 cups chicken broth :: can substitute vegetable Stock
the amount of broth + wine needed will depend on how dense and moist your bread is. you want your stuffing to be moist but no standing broth before it bakes.
1 tbsp fresh Parsley :: chopped for garnish
INSTRUCTIONS
start by preheating your oven to 350*F.
in a large pan with high sides over medium heat, add butter and let melt. add the onion and celery and cook until the celery and onions are tender and translucent ~ about 8 minutes, stirring frequently as they cook.
add eggs, 1 cup of the chicken broth, and 1/2 cup of the white wine, and whisk until combined. add the poultry seasoning, thyme, sage, salt and mix together.
put the dry cubed bread into a large bowl and pour the chicken broth and celery mixture over the top of the bread. gently fold the ingredients together—the stuffing should be moist but there should be no standing liquid. if it seems a little dry, add up to ½ cup of the additional chicken broth, mixed with 3 tbsp white wine.
spray a 9" x 13" baking dish with non-stick cooking spray, then spread the stuffing evenly into the prepared dish.
bake in your preheated oven for 45-60 minutes, stirring gently every 15-20 minutes. the top should be lightly golden brown but your stuffing should still be moist—not soggy! if it feels too dry, don’t be afraid to add a little extra liquid while tossing your breadcrumbs.
remove from the oven and top with chopped fresh parsley before serving. keep warm or serve immediately! we hope you enjoy!