This time of year, people are always talking turkey. But is there any dish that is more quintessentially Thanksgiving than stuffing (or dressing to some)? That’s a rhetorical question, because the only answer is an emphatic “NO”. No dish at the dinner table says “fourth Thursday of November” like this one. We’d also be willing to bet that if you asked most folks what their favorite Thanksgiving dish is, this would be it.
So, in a year like 2020 where there hasn’t been much comfort, we can all find a much needed respite in this classic comfort food. Yes, you can buy it in a box, but it won’t be the same. If you really want to do stuffing right, you have to do it from scratch, and have we got a from scratch stuffing recipe for you! This stuffing is going to blow your mind! Enjoy everyone!
- 6 cups of bread, cubed and dried (we used 2 cups each: French baguette, sourdough and pumpernickel)
- 1 cup salted butter
- 2 cups (approximately 2 large) yellow onions, diced
- 2 cups (approximately 6 stalks) celery, diced
- 3 cups chicken broth
- 2 eggs
- 6 garlic cloves, minced
- 2 tbsp rosemary, minced
- 2 tbsp parsley, minced
- 2 tbsp sage, minced
- 1 tbsp oregano, minced
- 1 tsp thyme leaves
- 1 tbsp salt
- ½ tbsp ground black pepper
- 1 tsp paprika
- Cube bread into ½-¾ inch squares. The bread should either be stale or dried in the oven. To dry in the oven, spread the cubed bread on a cookie sheet and bake in the oven for up to 20 minutes at 225° F. Stir once after 10 minutes to release the moisture from the pieces on the bottom. Watch to be sure the bread does not burn.
- On the stove top, preheat your 12-inch Stargazer Cast Iron skillet on low heat for 5-10 minutes before slowly turning up the heat to medium. Add the stick of butter to the skillet and melt completely. Add the onions and celery and sauté for approximately 10 minutes, stirring occasionally, until they begin to become translucent and soften. While the onions and celery are sautéing, in a separate mixing bowl, add 1 cup of the chicken broth and two eggs. Whisk briskly until the broth and eggs are thoroughly combined. Set aside. Preheat your oven to 350°F.
- Add the rest of the chicken broth, garlic, rosemary, parsley, sage, oregano, thyme, salt, pepper and paprika to the skillet with the onions and celery and stir to combine. Remove the skillet from the heat.
- In a large mixing bowl combine the bread cubes and the egg and broth mixture and gently fold the ingredients together to combine. Once combined, add the mixture from the skillet and gently fold the ingredients together to combine.
- Pour the entire mixture back into the skillet and spread into an even layer. Transfer the skillet to the center rack of your preheated oven, uncovered, and bake for 25 minutes.
- Carefully remove the skillet from the oven using pot holders. Let cool for 5-10 minutes before serving. Enjoy!
Prep Time: 20 min
Cook Time: 25 min