How to Make Easy Thanksgiving Stuffing | Allrecipes

bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain bread is more nutritious; day-old bread is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier; margarine can be a cheaper alternative.

Preheat the oven to 300-325°F (149-163°C).

Slice the day old bread and cube it into one inch pieces.

Spread the cubed bread on a sheet pan and dry it in the oven for about 8-10 minutes, tossing halfway through.

Chop the celery and onion finely, using about 1.5 cups of each.

In a large skillet, melt 1.5 sticks of butter over medium heat.

Add the chopped celery and onion to the skillet and sauté until the onions are translucent and everything is soft, about 7 minutes.

Season the sautéed vegetables with salt, pepper, and poultry seasoning, which includes sage, thyme, rosemary, black pepper, and nutmeg.

Remove the skillet from heat and let the mixture cool.

In a mixing bowl, whisk together 2 eggs and chicken stock.

Stir in the cooled vegetable mixture and the dried bread until well combined.

Transfer the mixture to a lightly greased casserole dish.

Cover the casserole dish with foil and bake at 350°F (175°C) for 20-30 minutes, then uncover for the last 20-30 minutes to allow the top to become crusty.

Cooking Techniques

Equipment Needed

Spice Level:

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