This turkey stuffing is a classic recipe with bread, sauteed vegetables, butter and fresh herbs, all baked together to golden brown perfection. The perfect side dish for Thanksgiving that can be assembled the day before the big meal.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 2 rustic baguettes cut into 1/2 inch pieces (you want 8-10 cups total)
- 10 tablespoons butter divided use
- 1 cup onion finely diced
- 1 cup celery sliced
- 2 teaspoons garlic minced
- 1/4 cup sage leaves finely chopped
- 1/4 cup parsley leaves chopped, divided use
- 2 eggs
- 2 cups chicken or turkey broth
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- cooking spray
Leave the bread out overnight spread out on baking sheets to get stale. Alternatively, you can bake your bread cubes at 225 degrees F, stirring occasionally, until they get crisp - approximately 1 hour of bake time.
Coat a 3 quart baking dish with cooking spray. Preheat the oven to 375 degrees F.
Melt 6 tablespoons of butter in a large pan over medium heat. Add the onion and celery and cook for 6-8 minutes or until tender.
Add the garlic and cook for 1 more minute.
Place the bread cubes in a very large bowl and add the onion and celery mixture.
Add the sage and 2 tablespoons of chopped parsley to the bowl.
Add the eggs, chicken broth, salt and pepper to the bowl. Stir until bread is thoroughly coated and everything is combined.
Pour the stuffing into the prepared dish. Melt the remaining 4 tablespoons of butter and drizzle it over the top.
Cover the dish with foil and bake for 25 minutes. Uncover the dish, then bake for an additional 15 minutes or until top is golden brown.
Cool for 5-10 minutes then sprinkle with remaining 2 tablespoons of parsley and serve.
Calories: 354kcal | Carbohydrates: 38g | Protein: 10g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 624mg | Potassium: 276mg | Fiber: 3g | Sugar: 5g | Vitamin A: 770IU | Vitamin C: 5mg | Calcium: 139mg | Iron: 3.2mg