Traditional Holiday Stuffing
No Thanksgiving meal is complete without a nice traditional holiday stuffing recipe. Here we have one with no extra bells or whistles, just good, flavorful, classic stuffing.
Ingredients for Holiday Stuffing:
20 oz. Stale Bread (Cubed)
1 ½ C. Diced Yellow Onion
1 ½ C. Diced Celery
1 C. Finely Diced Carrot
1 tbsp. Thyme
1 tbsp. Sage
1 ½ tsp. Rosemary
2 tbsp. Parsley
4 C. Stock (See Notes)
3 Eggs
1 ½ tsp. Salt
1 tsp. Black Pepper
1 C. White wine
1 ½ tbsp. Minced Garlic
2 tbsp. Neutral Oil
8 tbsp. Butter (Melted)
Method of Prep for Holiday Stuffing:
- Preheat Oven to 350°. Unless you are not serving this today.
- Allow the cubed bread to dry on the counter or in the oven for a few days until very dry and crumbly. You can also toast in the oven on low heat until completely dry, but the former method is more traditional.
- Add oil to a large sauté pan and heat over medium heat. Once hot add carrots, celery, and onion and cook for 5 minutes.
- As the mirepoix starts to soften add ½ cup of stock, 1 cup of wine, garlic, salt, and pepper. Cook until all liquid has evaporated, roughly 5 more minutes.
- In a very large bowl, combine vegetable mix, stale bread, and herbs and toss until well incorporated. Add the 3 ½ Cups of stock one half at a time, mixing between the two additions. Allow the bread to sit with the stock mixed in for about 20 minutes.
- Place in a 9×13 baking dish and wrap with aluminum foil. If you are prepping ahead of time, stop here and place in your refrigerator until you are ready to serve.
- Bake in 350° oven, covered for 40 minutes. Remove cover and bake for an additional 10 minutes or until the bread on top is golden brown.
Recipe Notes:
My holiday series won’t have too many extensive notes as I have laid out many of them in the Holiday Gameplan. The stock for this recipe can be storebought chicken broth, but if you are going to use this, I would recommend cooking it down slightly to enhance its flavor a bit. Would be much better to make your own stock using your turkey’s bones and giblets The stuffing will hold for about 24 hours with the stock mixed in, so if you need it to last longer, simply wait to add that portion of it. The rest can me mixed a few days in advance.
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