HOW TO MAKE THE BEST THANKSGIVING STUFFING|DELICIOUS THANKSGIVING DRESSING

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.

In a large dutch oven or pan, heat 2 sticks of butter.

Add 1 extra large onion or 2 medium onions and 2 cups of diced celery.

Let the mixture simmer for about 5 minutes until soft and translucent.

After 10 minutes, add 1 teaspoon of salt, 1/2 teaspoon of pepper, 1/2 teaspoon of poultry seasoning, and 1 teaspoon of garlic powder, stirring well.

Add 3 tablespoons of fresh chopped parsley, 2 tablespoons of fresh chopped sage, and 1 tablespoon of rosemary, cooking for a few seconds.

Pour in 1 cup of chicken stock, mixing it in, and note that a total of 2 1/2 cups of stock will be needed.

In a large mixing bowl, combine 12 ounces of regular bread cubes and 12 ounces of cornbread stuffing cubes, ensuring the bread is dried out from the day before.

Pour the celery and onion mixture over the bread cubes and mix well.

Transfer the mixture to a greased 9x13 baking dish.

In a medium bowl, beat 2 eggs and mix in the remaining 1 1/2 cups of chicken stock, ensuring the stock is not too hot to avoid scrambling the eggs.

Optionally, add dried cranberries and chopped toasted pecans for extra flavor and texture.

Pour the egg and stock mixture evenly over the bread mixture.

Cover the baking dish and bake at 350°F for 30 minutes.

After 30 minutes, uncover and bake for an additional 20 to 25 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens