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"Simple is Best" Holiday Stuffing from Epicurious
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Brief Description
Hands-down the best stuffing I have ever made, or eaten. I made this for the first time when Mom came to visit me in Atlanta for Thanksgiving and I'm keeping the recipe forever! My only tweaks to the original recipe were that I used sourdough instead of white bread and sweet onion instead of yellow onion (they happened to be out of yellow onions when I went to the store that day but the sweet onion works really well). This yields a lot, so make sure you have a very large bowl for mixing the ingredients!
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Main Ingredient
Bread
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Category: Side dishes
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
You can play around a little with the type of bread, I would recommend something high-quality made with white flour, though. White, yellow, or sweet onions will do, depending on what you can find in the store. Use veggie broth to make this vegetarian. This recipe also freezes well if you portion scoops of stuffing into quart-sized freezer bags.
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Posted By: cmueller5
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Posted On: Jan 31, 2018
Number of Servings:
Ingredients:
- 2 - Eggs, large
- 3/4 cups - Butter (unsalted)
- 1 pounds - Bread (white or sourdough) torn into 1" pieces
- 1 - Whole sweet onion chopped
- 1 1/2 cups - Celery Cut into 1/4" slices
- 1/2 cups - Flat-leaf parsley chopped
- 2 tablespoons - Sage chopped
- 1 tablespoons - Rosemary chopped
- 1 tablespoons - Thyme chopped
- 2 teaspoons - Salt
- 1 teaspoons - Black Pepper
- 2 1/2 cups - Chicken broth preferably low-sodium
- 3/4 cups - Butter (unsalted)
- 1 pounds - Bread (white or sourdough) torn into 1" pieces
- 1 - Whole sweet onion chopped
- 1 1/2 cups - Celery Cut into 1/4" slices
- 1/2 cups - Flat-leaf parsley chopped
- 2 tablespoons - Sage chopped
- 1 tablespoons - Rosemary chopped
- 1 tablespoons - Thyme chopped
- 2 teaspoons - Salt
- 1 teaspoons - Black Pepper
- 2 1/2 cups - Chicken broth preferably low-sodium
- 2 - Eggs, large
Directions:
Preheat oven to 250°F. Grease or spray a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. DO AHEAD: Dressing can be made 1 day ahead. Uncover; let cool. Cover; chill.
Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
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