Thanksgiving Stuffing

Name: Thanksgiving Stuffing
Total time: 90 min
Yield: 2
Ingredients: 10 cup bread (day-old, 3/4-inch cubes, about a loaf); ¾ cup butter; 2 unit onion (diced); 3 unit celery (diced); 2 clove garlic (minced); 2 tbsp sage (fresh, minced); 1 tbsp thyme (leaves); 2 ½ cup chicken stock; 2 unit eggs; ¼ cup parsley (chopped); 1 tsp salt; ¾ tsp black pepper

Vegetables & Salads · American

12 ingredients · 90 minutes · 2 servings

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Variations

Sausage Bread StuffingAn ingredient branch from the authored reference, with its selected additions included in the quantities and method.View recipe →

786kcal12.8g protein75g fat22.1g carbs*

Contains gluten, dairy, egg

Restrictions

Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.

Diets

No pork · without oneNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

10 cup	bread (day-old, 3/4-inch cubes, about a loaf)
¾ cup	butter
2 unit	onion (diced)
3 unit	celery (diced)
2 clove	garlic (minced)
2 tbsp	sage (fresh, minced)
1 tbsp	thyme (leaves)
2 ½ cup	chicken stock
2 unit	eggs
¼ cup	parsley (chopped)
1 tsp	salt
¾ tsp	black pepper

Optional

Not counted above. The dish works without them.

1 lb	breakfast sausage (browned, crumbled)

Steps

Bake20 min
275°F, cubes spread on two sheets
- bread
- chicken stock
the bread until dry through but barely colored — dried, not toasted: toast resists the stock, dried bread drinks it; day-old bread on the counter overnight does this step for free
Sweat10 min
medium, in all the butter
onion + celery in what looks like too much butter until fully soft, garlic + sage + thyme for the last two minutes — the herbs bloom in the fat, and this butter is the carrier that will perfume every cube
Whisk2 min
stock and eggs, off heat
- eggs
- black pepper
stock + eggs + salt + pepper — the eggs are the quiet difference between stuffing that slices and stuffing that spoons; they set the custard that holds the middle together
Mix4 min
gently, until evenly damp
- parsley
bread + vegetables + parsley + the stock mixture, folded until every cube is moistened but not collapsing — the target is damp sponge, not porridge; pour in stages and stop when a squeezed cube weeps but holds
Bake25 min
375°F, covered, in a buttered 9x13
foil on — the covered phase is the steam bath that melts the interior into one savory custard; without it the dish is croutons in a pan
Bake20 min
375°F, uncovered, until deep gold
foil off, dotted with extra butter if feeling generous — the uncovered phase builds the contested crust; the corner pieces are currency at the table for a reason