Best Stuffing Recipe
Thanksgiving is coming up soon, so it’s time to start thinking about the festive menu. I want the food to be really delicious and special this year.
People enjoy the various potato side dishes and beautifully glazed and roasted vegetables. But there is something inherently Thanksgiving-specific about the craggy, crunchy, herbaceous, nutty, and occasionally sweet and savory blend of toasted bread.
|Prep time||Cook Time||Rest Time||Total Time|
|30 min||100 min||-||130 min|
History of Stuffing Recipe
When stuffings were originally used first is unknown.
The majority of the mentioned stuffings are made of vegetables, nuts, herbs, and spices, along with the cereal spelt, and frequently include chopped liver, brains, and other organ meat.
Farce (about 1390), stuffing (1538), forcemeat (1688), and, more recently in the United States, dressing are some of the names used for stuffing (1850).
Preheat the oven to 135°C (275°F).
Butter a deep, approx 20 x 30cm baking dish.
Spread the bread cubes onto a baking sheet and sprinkle with the olive oil and bake for 30 minutes, or until is crisp and dry.
While the bread cubes are in the oven, sauté the onion, garlic and celery with a pinch of salt in three-quarters of the butter in a large pan over medium heat for 10 minutes, or until softened.
Stir in the herbs and plenty of black pepper. Salt to taste.
Drop in the baked bread cubes, and mix to combine. Then add half of the chicken stock and mix again.
Place the stuffing mixture into the prepared dish and leave to cool slightly.
Set up the oven at 180 °C (356 °F).
Mix together the eggs with the remaining chicken stock, then pour the mixture evenly over the filling.
Cut the remaining butter in cubes, and sprinkle evenly on top of the filling.
Cover with foil, and bake for 30 minutes. Then, take off the foil and bake for an additional 30 minutes, or until golden.
Enjoy, Good Appetite!