Classic Thanksgiving Herb Stuffing

Name: Classic Thanksgiving Herb Stuffing
Prep time: PT30 minutes
Cook time: PT45-55 minutes
Total time: PT1 hour 15 minutes - 1 hour 25 minutes
Yield: 12
Cuisine: United States
Ingredients: 12 cups Day-old bread cubes (Stale or dried bread cubes are essential for the best texture. You can dry fresh bread cubes by spreading them on a baking sheet and leaving them out overnight, or by toasting them in a 250°F (120°C) oven for 10-15 minutes until lightly crisp.); 1 cup Celery (Finely diced. About 2-3 stalks.); 1 cup Yellow onion (Finely diced. About 1 medium onion.); 1/2 cup Unsalted butter (Equivalent to 1 stick.); 2 cups Low-sodium chicken broth (Or vegetable broth for a vegetarian option. You may need slightly more or less depending on the dryness of your bread.); 2 tbsp Fresh sage (Finely chopped. Fresh herbs provide the best flavor.); 2 tbsp Fresh thyme leaves (Removed from stems and finely chopped.); 1 tsp Salt (Or to taste.); 1/2 tsp Black pepper (Freshly ground, or to taste.)

A savory and aromatic bread stuffing, infused with fresh herbs and tender vegetables, making it a quintessential centerpiece for any Thanksgiving feast.

準備時間30 minutes

調理時間45-55 minutes

合計時間1 hour 15 minutes - 1 hour 25 minutes

分量12

難易度Easy

2件の編集· Feb 8

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Classic Thanksgiving Herb Stuffing - United States traditional dish

🧂 材料

12 cups Day-old bread cubes(Stale or dried bread cubes are essential for the best texture. You can dry fresh bread cubes by spreading them on a baking sheet and leaving them out overnight, or by toasting them in a 250°F (120°C) oven for 10-15 minutes until lightly crisp.)
1 cup Celery(Finely diced. About 2-3 stalks.)
1 cup Yellow onion(Finely diced. About 1 medium onion.)
1/2 cup Unsalted butter(Equivalent to 1 stick.)
2 cups Low-sodium chicken broth(Or vegetable broth for a vegetarian option. You may need slightly more or less depending on the dryness of your bread.)
2 tbsp Fresh sage(Finely chopped. Fresh herbs provide the best flavor.)
2 tbsp Fresh thyme leaves(Removed from stems and finely chopped.)
1 tsp Salt(Or to taste.)
1/2 tsp Black pepper(Freshly ground, or to taste.)

👨‍🍳 作り方

1
Prepare the bread cubes: If your bread is not stale, spread the 12 cups of bread cubes on a large baking sheet. Let them air dry at room temperature for at least a few hours, or overnight. Alternatively, toast them in a preheated oven at 250°F (120°C) for 10-15 minutes until lightly crisp and dry. Set aside.
⏱️ 10-15 minutes (active drying/toasting time)
2
Sauté the vegetables: Melt the butter in a large skillet or Dutch oven over medium heat (about 325°F / 160°C if using an electric skillet). Add the diced celery and onion. Cook, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes. Do not brown them; you want them tender.
⏱️ 10 minutes
3
Combine ingredients: In a large mixing bowl, combine the dried bread cubes, sautéed celery and onion, chopped fresh sage, and thyme. Season with salt and pepper. Toss gently to distribute the ingredients evenly.
⏱️ 5 minutes
4
Moisten the stuffing: Gradually add the chicken broth to the bread mixture, tossing gently after each addition, until the stuffing is moistened but not soggy. You want the bread cubes to absorb the liquid without becoming mushy. You may not need all of the broth, or you might need a little more.
⏱️ 5 minutes
5
Bake the stuffing: Transfer the stuffing mixture to a greased 9x13 inch baking dish. Cover tightly with aluminum foil. Bake in a preheated oven at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 15-25 minutes, or until the top is golden brown and slightly crisp.
⏱️ 45-55 minutes

調理履歴を記録する

💡 プロのコツ

✓Using day-old or dried bread cubes is crucial for achieving the right texture; soggy bread will result in a mushy stuffing.
✓Fresh herbs (sage and thyme) are highly recommended for their vibrant flavor, but 1 teaspoon each of dried sage and thyme can be substituted if necessary.
✓For a richer flavor, consider using homemade turkey broth instead of chicken broth.
✓This stuffing can be cooked inside a turkey cavity during the last hour of roasting, but ensure the turkey reaches a safe internal temperature and the stuffing reaches 165°F (74°C).

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add 1 lb of cooked, crumbled breakfast sausage to the bread mixture for a heartier stuffing.
Incorporate 1/2 cup of chopped pecans or walnuts for added crunch.
For a seafood twist, add 1/2 cup of chopped cooked oysters and 1/4 cup of oyster liquor to the broth mixture.