Classic Thanksgiving Stuffing (Perfect for Friendsgiving!)

Name: Classic Thanksgiving Stuffing (Perfect for Friendsgiving!)
Prep time: 25 min
Cook time: 45 min
Total time: 85 min
Yield: 10
Cuisine: American
Ingredients: 13 cup Italian Bread (13 cups Dried Italian Bread Pieces (from 1 large loaf)); ½ cup Unsalted Butter (1/2 cup Unsalted Butter (1 stick)); 2 cup Celery (2 cups finely chopped Celery (about 4 ribs)); 1 ½ cup Yellow Onion (1 1/2 cups finely chopped Yellow Onion (about 1 medium onion)); 1 tsp Kosher Salt (1 tsp. Kosher Salt (plus more to taste)); 0 pieces Black Pepper (freshly cracked Black Pepper (to taste)); 2 cloves Garlic (2 cloves Garlic (qminced)); 2 tsp Italian Seasoning (2 tsp. dried Italian Seasoning); 1 tsp Sage (1 tsp. dried Sage (or 1 tbsp. fresh)); 1 tsp Dried Thyme (1 tsp. dried Thyme (or 1 tbsp. fresh)); 2 tbsp Parsley (2 tbsp. chopped fresh Parsley (or 1 tsp. dried)); 1 piece Egg (1 Large Egg); 2 ½ cup Chicken Stock (2 1/2 cups Chicken Stock)

Classic Thanksgiving Stuffing (Perfect for Friendsgiving!) - Side Dish (American)

85 minAmerican

Servings10

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian

Steps

1Prep the Bread. Overnight to 2-Day Prep:Tear the bread loaf into 1/2″ – 1″ pieces. (This is a “rustic” version, so they do not need to be a uniform shape or size). Spread them across two large rimmed baking sheets and let them dry out at room temperature overnight, up to 48 hours. Faster Option: Pop the bread pieces into a 300°F oven for about 30 minutes, stirring occasionally, until totally dried. Immediate Option: Use store-bought dried bread cubes, but decrease the salt in this recipe by half.
2Cook the Veggies + Dried Herbs. Melt 1/2 cup Unsalted Butter in a large skillet over medium heat. Add 2 cups finely chopped Celery, 1 1/2 cups finely chopped Yellow Onion, and 1/2 teaspoon Kosher Salt. Cook for 5-7 minutes until softened, then stir in 2 cloves Garlic, 2 tsp. dried Italian Seasoning, 1 tsp. dried Sage, and 1 tsp. dried Thyme. Cook for 1-2 minutes until the garlic and herbs are fragrant, then remove from heat.
3Mix the Bread Crumbs + Veggies. Transfer the dried bread pieces to the largest mixing bowl you have. Use a rubber spatula to scrape the cooked veggies into the bowl, then sprinkle in the remaining 1/2 teaspoon Kosher Salt, 2 tbsp. chopped fresh Parsley and freshly cracked Black Pepper to taste. In a large glass measuring cup, whisk 1 Large Egg with 1 cup Chicken Stock, then pour it into the bowl with the bread and vegetables. Pour remaining 1 1/2 cups Chicken Stock into the bowl.
4Combine. Use the rubber spatula to toss all of the ingredients together until evenly moistened. (Be a little patient with this part; the bread takes a minute to absorb everything.) Note: If you prefer a drier stuffing, start with two cups of chicken broth total. For a wetter stuffing, use three cups.
5Bake. Preheat the oven to 350 F. Spray a 9×13 oven safe casserole dish with baking spray, or brush with melted butter. Transfer the stuffing mixture to the dish, spreading it out into an even layer. Cover the dish with foil and bake at 350 F for 30 minutes. Carefully remove the foil and bake for another 15 minutes. Let it cool briefly, then serve warm and enjoy!