With Thanksgiving just days away, many of us are already anticipating the first bite of our favorite holiday foods. Often it's a specific side dish or dessert. But sometimes it's the combination of flavors on our plates we look forward to eating. While I can't say with absolute certainty, I would however venture to say many of us can hardly wait to enjoy a heaping helping of stuffing. Whether it's adorned with a healthy spoonful of gravy or not, stuffing is almost always the real star on Thanksgiving tables across the country.
If you grew up devouring an herby, buttery bread stuffing on Thanksgiving Day and making sandwiches with it the day after, it's probably the one you love best. I have nothing against cornbread or meat stuffings. But in all seriousness, nothing compares to the depth of flavor only a bread stuffing made with fresh herbs can deliver. Especially one with a crispy, crunchy exterior and moist, custardy like interior. Which means to make a best of both worlds stuffing, it must be baked outside of the turkey.
To achieve that rustic, homemade look, a loaf of a Tuscan or Hearty White Country Bread must be torn up into one inch, craggy edged pieces. Not cut into cubes. The days of letting your torn up pieces of bread dry for days are over. Baking the bread pieces in a 250 degree (F) oven for about an hour will not only dry out the bread, but will turn it into crispy pieces of deliciousness.
For the most herbaceous stuffing, only fresh herbs will do. Dried herbs won't do this stuffing justice. In other words, there are no recommended substitutions for the fresh herbs. Parsley, sage, rosemary and thyme chopped up and mixed in with the bread, sautéed onions and celery, Kosher salt, pepper, chicken broth and eggs create a stuffing so insanely delicious you will find yourself wondering why you don't make stuffing year round. Or at least when you are serving a roasted (homemade or store bought) chicken or a grilled ribeye.
If you want to make your own chicken broth you can. But a really good quality chicken broth can be found on your grocery store shelves.
To achieve its' craveworthy crispy, crunchy and moist, almost custardy textures, the Herbed Stuffing is first baked covered for 40 minutes, then uncovered and baked for another 35-40 minutes. This two part baking process is key to making the most feast worthy stuffing.
If there was ever an Herbed Stuffing standing head and shoulders above all others, this would be the one. From taste to texture, it has all of the bells and whistles a classic, impressive bread stuffing should have.
If there is one new dish you bring to or swap out at your Thanksgiving table this year, let it be this Herbed Stuffing. Because no matter what dessert you serve this year, I promise everyone will be talking about this stuffing. You just need to hope you have a bit leftover so you can enjoy it the day after along with a few slices of turkey, some gravy, a scoop of mashed potatoes, and/or maybe cranberry chutney (or sauce).
Happy Thanksgiving wishes and blessings to all of you!
.jpg)
Recipe
Herbed Stuffing
Serves 8
Ingredients
20-22 ounces good quality day old hearty white bread (unsliced) loaf (see notes), torn into 1 inch pieces
3/4 cup (170g) unsalted butter
2 1/2 cups (325g) chopped yellow onions (from one large onion)
1 1/2 cups (197g) chopped celery (from 4 large stalks)
1/2 cup chopped fresh flat leaf parsley
2 slightly heaping Tablespoons fresh sage, chopped
1 Tablespoon fresh rosemary, chopped
1 Tablespoon fresh thyme, chopped
2 teaspoons Kosher salt
1 teaspoon black pepper
2 3/4 cups chicken broth, divided
3 large eggs
Butter for preparing the pan
Directions
1. Spread the torn pieces of bread out on a large rimmed baking sheet. Bake at 250 degrees (F) for one approximately hour or until dried out and lightly golden on the edges. Let cool.
2. Increase the oven temperature to 350 degrees (F). Generously butter a 9" x 12" baking dish. Set aside.
3. In a large skillet melt the butter over medium heat. Add in the onions and celery. Cook until the vegetables are softened and lightly golden (approximately 10 minutes).
4. In a large bowl, combine the bread, sautéed onions and celery, parsley, sage, rosemary, thyme, Kosher salt, and black pepper.
5. Heat 1 1/4 cups of the chicken broth until warm to the touch. Pour the warmed broth over the ingredients in the bowl. Mix well. Let cool slightly.
6. Whisk together the remaining (unheated) 1 1/2 cups chicken broth and eggs together. Pour over the mixture. Mix well. You can use your hands here!
7. Transfer the stuffing to the prepared dish. Cover with aluminum foil. Place dish on a baking sheet and place in the preheated oven. Bake for 40 minutes.
8. Remove the foil and continue baking for an additional 40-45 minutes or until the stuffing is set and the top is crispy and golden brown.
9. Serve and savor.
Notes: (1) Look for a larger sized Tuscan or Country Style White Loaf in your grocery store. If you buy a 20-22 ounce loaf, you will not need all of it. If you can only find 16 ounce loaves of bread, you will need two but will have leftovers to use for making sandwiches or toast. (2) Stuffing can be made a day ahead. Take out of the refrigerator at least one hour prior to baking. Bake as directed. (3) If you like a sage-y stuffing, use up to 3 Tablespoons of freshly chopped sage.
