Thanksgiving Stuffing
Whatever you do - please don’t stuff your turkey with the stuffing. It throws off the cook time of the turkey, plus you can achieve the same flavor profile of your stuffing by using similar seasoning and turkey bone broth in your stuffing recipe
This recipe is super easy to make as-is, plus you can also add additional flavor profiles if you’d like including other veggies and meat based on your personal preference. The hydration level can also be adjusted to your liking as well - this recipe is packed with flavor and will be sure to be a hit! Hope you enjoy!
Ingredients:
24oz sourdough bread cubes (toasted or stale)
3 cups turkey bone broth or chicken stock (if you like it more chewy, add up to another cup of broth)
2 large eggs
2 large onions (diced)
1 stalk celery (diced)
2 medium carrots (diced)
1 cup ghee or butter
6-8 cloves garlic (minced)
3 tablespoons chopped sage
3 tablespoons chopped parsley
3 tablespoons chopped rosemary
3 tablespoons chopped thyme
Steps:
Preheat oven to 350 degrees F. Meanwhile, place the stale bread cubes in a large mixing bowl.
Heat the ghee in a large dutch oven or skillet over medium heat. Once melted, stir in onions, celery, carrots, garlic along with salt and pepper. Cook until the celery, onions and carrots soften about 10 minutes. Then stir in the herbs and cook for another minute with 1 cup of broth.
Pour the mixture over the bread cubes and toss to coat. In a bowl, whisk together the 2 eggs and remaining 2 cups of broth then pour over the bread cubes to mix until combined.
Transfer the stuffing into a 9 x 13 baking dish that’s been brushed with olive oil. Bake the stuffing for 45-50 minutes, if the stuffing is getting to browned on top - tent with foil.