Advertise Here
  • Home
  • Recipe
  • Classic bread stuffing with sage and thyme recipe
0 0
Classic bread stuffing with sage and thyme recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1½ pounds hearty white sandwich Bread , cut into ½-inch cubes
6 tablespoons Unsalted Butter
2 Celery Ribs , minced
1 Onion , chopped fine
¼ cup minced fresh Parsley
1½ tablespoons minced fresh Sage or 1 teaspoon dried
1½ tablespoons minced fresh Thyme or ½ teaspoon dried
1½ teaspoons minced fresh Marjoram or ½ teaspoon dried
2½ cups Chicken broth
2 large Egg , lightly beaten
1 teaspoon Salt
1 teaspoon Black Pepper

Classic bread stuffing with sage and thyme recipe

  • 2 hours 30 minutes
  • Serves 10
  • Medium

Ingredients

Directions

Share

Since a stuffed turkey takes longer to cook and often results in overcooked meat, we usually prefer to cook our stuffing outside the bird. For this recipe, we aimed to create a stuffing that would have a great balance of flavors and textures. The secret lay in the ratio of bread to liquid to aromatics and other flavorings. Half-inch cubes of bread made the stuffing pleasantly chunky and allowed the other ingredients to be distributed evenly throughout. Tasters preferred chicken broth to other liquid ingredients since it gave the stuffing clean, savory flavor, and a couple of eggs offered richness, moisture, and structure. Aromatics like celery, onion, and herbs gave the stuffing a classic flavor profile. Covering the stuffing for only part of the baking time ensured that it was moist throughout with a crispy, crunchy lid. Instead of oven drying in step 1, you can let bread stale overnight at room temperature. This recipe can be doubled and baked in a 15 by 10-inch baking dish for a larger crowd.

Steps

1
Done

Adjust oven rack to middle position and heat oven to 300 degrees. Grease 13 by 9-inch baking dish. Spread bread onto rimmed baking sheet and bake, stirring occasionally, until bread is dry, 45 minutes to 1 hour. Let bread cool completely on sheet, about 30 minutes.

2
Done

Increase oven temperature to 400 degrees. Melt butter in 12-inch skillet over medium-high heat. Add celery and onion and cook until softened, about 10 minutes. Stir in parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute. Transfer to very large bowl.

3
Done

Add dried, cooled bread, broth, eggs, salt, and pepper to vegetable mixture and toss to combine. Transfer mixture to prepared baking dish.

4
Done

Cover with aluminum foil and bake for 25 minutes. Remove foil and continue to bake until golden, about 30 minutes longer. Let cool for 10 minutes and serve.

daisy

previous
Twice-baked potatoes with bacon, cheddar, and scallions recipe
next
Yeasted waffles recipe
previous
Twice-baked potatoes with bacon, cheddar, and scallions recipe
next
Yeasted waffles recipe

Add Your Comment