ElfySo… The mashed potatoes and green beans for our Thanksgiving meal are prepared. What is next? Obviously, the stuffing!
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.
Although some people believe that Thanksgiving dinner wouldn’t be complete without turkey, genuine aficionados of sides know that stuffing is the undisputed holiday mainstay.
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.
Best Stuffing Recipe
| Prep time | Cook Time | Rest Time | Total Time |
|---|---|---|---|
| 30 min | 100 min | - | 130 min |
On Thanksgiving, there are many delectable dishes served, but sometimes the stuffing is the standout. No, surprisingly sometimes not even the turkey.
We can all agree that this dish, whether you call it stuffing or dressing, it is essential to the feast. You must have a fantastic stuffing recipe if you want the holiday to be successful.
With our recipe below, you can ensure yourself a great feast stuffing this Thanksgiving. Whether you opt to put it in the bird or bake it separately.
History of Stuffing Recipe
When stuffings were originally used first is unknown.
The Roman cookbook Apicius De Re Coquinaria, which includes recipes for stuffed chicken, dormice, hare, and pork, is the first piece of written documentation.
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).
Ingredients
Instructions
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!
