Still finalizing your Thanksgiving feast menu? Sometime simple is best when it comes to stuffing!
James and I play a guess-the-ingredients game all the time. I made my go-to stuffing recipe once and he practically figured out every single ingredient: ciabatta bread, chestnuts, Italian sausage, pancetta, and other basic components. Well, it turns out we have been using the same exact recipe.
I was inspired by this stuffing recipe on Epicurious and gave it a try. It turns out simple IS best when it comes to stuffing. Not that there is anything wrong with adding lots of different ingredients into the mix, but sometimes when you have a flavorful main dish like Lemon Herbed Turkey Roulade and sides like Garlic Parmesan Potatoes, a simple stuffing is really all you need.
In case you haven’t looked at the recipe, it does call for four tablespoons of butter. I actually cut down on the butter significantly, but this amount still gives you the rich and decadent flavors that tastes like you’ve been cooking all day.
As with the leftovers (if any!), you can reheat it in the oven for yet another layer of the crunchy top!
- 1 pound Italian or French bread, cut into 1” cubes, lightly toasted
- 4 tbsps unsalted butter, plus more for baking dish
- 1 large onion, diced
- 3 celery stalks, diced
- 2 garlic clove, minced
- ½ tsp dried thyme
- ½ tsp dried rosemary
- Salt and pepper
- 2 large eggs. whisked
- 2 ½ cups reduced-sodium chicken broth, divided
- Preheat oven to 350F. Arrange bread in a single layer on two rimmed baking sheets. Bake until toasted but not browned, about 10 minutes, rotating sheets halfway through.
- Meanwhile, in a large skillet over medium-high heat, melt butter and cook onions, celery, and garlic until vegetables are softened, 5 to 7 minutes. Transfer to a large bowl. Stir in thyme, rosemary, salt, pepper, eggs, and toasted bread cubes. Start by adding 1 ½ cups of broth, and more until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).
- Spoon stuffing into a buttered baking dish and cover with aluminum foil. Bake for 25 minutes, uncover and bake until golden, about 15 minutes more. Serve immediately.