Thanksgiving Stuffing - KVOA | KVOA.com | Tucson, Arizona

Thanksgiving Stuffing

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Gourmet Girls-Thanksgiving Stuffing
3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
1 pound good-quality day-old gluten freewhite bread, torn into 1" pieces (about 10 cups)
2 1/2 cups chopped yellow onions
1 1/2 cups 1/4" slices celery
1/2 cup chopped flat-leaf parsley
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 1/2 cups low-sodium chicken broth, divided
2 large eggs (optional)
crumbled cooked sausage (optional)

1. Preheat oven to 250°F. Butter 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.
2. 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. Add
cooked crumbled sausage. Let cool.
3. Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs, if using, 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.

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