Stuffing

ส่วนผสม

10 to 12 cups stale bread, roughly torn into 2-inch pieces

1 1/2 sticks of butter (12 tablespoons), plus more for greasing the baking dish

1 medium yellow onion, chopped

1 medium sweet vidalia onion, chopped

2 cups celery, thinly sliced

2 medium granny Smith apples, diced

1 cup dried sweetened cranberries

2 medium eggs, whisked

2 cups chicken stock

2 tablespoons chopped fresh Sage

2 tablespoons fresh thyme leaves

1 tablespoons chopped fresh Rosemary

1/4 cup chopped fresh flat-leaf parsley

Kosher salt to taste

Freshly ground black pepper to taste

วิธีทำ

Preheat the oven to 350°F and grease a 9×13-inch baking dish with butter (or cooking spray).

In a large pot or Dutch oven over medium heat, melt the butter. Stir constantly until it begins to foam and becomes lightly golden. Add the onion and celery and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the apples and cook, stirring occasionally, until slightly tender, 3 minutes. Season with salt and pepper to taste.

Add the sage, thyme. Rosemary, and parsley, and stir to combine. Add 1 ¼ cups of the chicken stock and simmer for 2 to 3 minutes. .

Remove from the heat, add bread into the pot and use mixing spoons or tongs to toss and thoroughly coat. (You can always transfer everything to a large bowl or the baking dish if pot isn’t large enough)

Add the eggs, cranberries, and remaining chicken stock and toss until well combined and thoroughly coated.

Transfer the mixture into the greased baking dish and bake, covered with foil, for about 35 to 40 minutes. Remove the foil and continue to bake until golden brown, 15 to 20 minutes. If desired, broil for an additional 1 to 2 minutes until it becomes deeper golden brown.

Tips

If Making The Day Ahead - Follow the same method above and bake, covered, for 35 to 40 minutes. Remove from the oven and bring to room temperature before refrigerating overnight. Remove from the fridge about 30 minutes before baking on Thanksgiving day. Bake in a 350 degree oven, uncovered, for about 20 minutes or until golden brown. If desired, broil for an additional 1 to 3 minutes and serve.

I use a combo of sourdough, French, or Italian – I recommend baking this at 250 degrees for 20-30 minutes if time allows.