Ingredients
- 8 tablespoons of butter
- 1 large onion, finely chopped
- 3-4 celery stalks, finely sliced
- 2 cloves of garlic (minced)
- ½ teacup of freshly chopped parsley
- 1-2 tablespoons of finely chopped fresh sage
- 1 tablespoon of finely chopped fresh thyme (not in stock)
- ½ tablespoon of finely chopped rosemary (not in stock)
- 2 medium eggs, well beaten
- 4 teacups of good flavored chicken stock (not in stock)
- Butter for greasing
- Salt and freshly ground black pepper
Directions
Although this delicious Thanksgiving stuffing can be cooked inside the turkey as it roasts in the oven, many people prefer to cook it in a separate ovenproof dish and serve it as a side along with the mashed potatoes and cranberry sauce.
Advance preparations – Thanksgiving Stuffing
You need to prepare the bread the day before you are making the stuffing. You will need two baguettes. Cut the bread into small cubes and leave them overnight to dry out. If you forget to do this, don’t worry, as you can place the bread cubes on two baking sheets and pop them into the oven at 180ºC / Gas 4 for about 20 minutes to dry.
Steps
1 Done | 1Heat the oven to 180ºC/ Gas 4. |
2 Done | 2Butter a large and deep ovenproof dish really well. |
3 Done | 3In a large frying pan, gently melt the butter. Add the onion, and celery and cook very gently for ten minutes until the onion is soft and transparent. |
4 Done | 4Stir in the garlic and all the herbs and cook for two minutes very gently. Season with salt and pepper. |
5 Done | 5Pour the bread into a large bowl. Add the herb mixture. Mix the ingredients until well blended. |
6 Done | 6In a jug, slowly whisk the chicken stock into the beaten eggs and pour this mixture over the bred. |
7 Done | 7Stir the mixture and add a little more salt and pepper if needed. |
8 Done | 8Pour the mixture into the ovenproof dish and cover with tin foil. |
9 Done | 9Bake the stuffing for 45 minutes and then remove the tin foil. |
10 Done | 10Cook for a further 15- 20 minutes until the bread is golden brown. |