If your family is anything like mine, stuffing is one of the first things on their plate. They want it fresh out of the turkey and into their mouths, steaming hot and all. But, as we all know, by the time the Turkey is done and we remove the stuffing and carve up the turkey, it has turned cold. Usually still good, just not as good as that piping hot, version, don't you agree?
Well I have the solution for you! This recipe was shared with me from one of my dearest friends who lives in PA. It is full of rich herbs and a buttery deliciousness, so get read for the best stuffing you have ever served!
Ever since I made this over 10 years it’s our favorite stuffing and the only one they want me to make now. The edges are perfectly golden and crunchy, while the inside is soft, like it should be. It is bursting with flavors, with a rich buttery base that is filled with delicious herbs, you just wait, you will be hooked too!
WHAT YOU WILL NEED:
INGREDIENTS
24 ounces bread cubes -- 1.5 loaves of stale or toasted French bread (about 14 cups)
1 cup Salted butter
2 Large diced Vidalia onions
6 garlic cloves - minced
2 cups of finely diced celery hearts
Salt and pepper
3 tablespoons of coarsely chopped fresh sage
3 tablespoons coarsely chopped fresh parsley
3 tablespoons coarsely chopped fresh rosemary
2 3/4 cups chicken stock
3 large eggs
Save some of the mixture of fresh herbs for sprinkling
Directions:
Just a note about the type of bread, you can choose the kind you want, but Stale or oven toasted bread works the best for this recipe. For my version, I just make the bread stale by cutting all the bread into cubes and placing it into a large casserole dish, then putting a piece of tin foil loosely over the top to allow air inside and let it set overnight. If you don't have time, you can cut it up and toast it at 400 for a few minutes, toss it around and toast a few more and your all set.
Next Preheat your oven to 350 degrees. Pull out your nice Thanksgiving day worthy 9x13 baking dish and coat all of the sides with melted butter, just enough to coat the whole dish. Place all of the bread cubes in a large mixing bowl. Large enough that it makes it easy to stir everything in.
Melt the butter in a large skillet then stir in the onion, celery and the garlic with a big pinch of salt and pepper - around 1 teaspoon of each. Cook until the onions and celery become soft, this will cook for about 10 minutes, then stir in the sage, parsley and the rosemary. Cook for 2 minutes and then stir in 1 cup of the chicken stock, while scrapping the bottom of the pan.
Pour the onion and celery mixture over the bread crumbs and toss until all is well coated.
In another bowl whisk together the remaining 1 3/4 cups stock and the 3 eggs.
Now, pour this mixture on top of the bread cubes then stir and fold the bread cubes until thoroughly coated. Place the dish in the oven and bake for for 45 to 50 minutes, until the edges and spikes are golden brown and inside is piping hot.
PS. This is even good the next day, reheated back up! Comment on how yours turned out, I would love to know! xoxo Haley
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