Dressing

How to Make Nicole's Easy Thanksgiving Stuffing | You Can Cook That | via Allrecipes | Move over turkey, we all know who the real star is here. Let Nicole show you how to make the easiest Thanksgiving stuffing ever. (via @aAllrecipes) GET... | By MyRecipes | Buttery, herby, comforting, and so easy. I'm showing you how to make a perfect Thanksgiving stuffing. You want to start with some good crusty bread like an Italian loaf, a loaf of French bread, or a loaf of sourdough. We want our bread to be a little bit dried out. So it's great if you can use a day old bread or what I'm going to do today is just kind of throw it in the oven at a low temperature for about 10 minutes just to kind of dry it out. My bread is day old. I've gone ahead and sliced it and now I'm going to cube up into one inch pieces. I'm telling y'all this is the hardest part of the recipe. This is less than $2 worth of bread right here compared to this little package for $3. You're going to get more value right here and all you had to do is cube it up a little bit. I'm going to get that on a sheet pan in an oven about 300 to 325 degrees for about 8 to 10 minutes, just till it dries out a little bit. You could also do this the day before and leave it sitting out so that it'll dry out naturally. The bread will take about 10 minutes to dry out. You're going to give it a toss about halfway through. Vegetables I'm using are just celery and onion. A lot of people like to maybe add some carrots or mushrooms to their stuffing. That's fine too. So whatever floats your boat. You want to chop it pretty finely. We're all about the flavor of the celery, not so much the texture. I'm using about three stalks of celery plus the leaves. At the end of it, you're going to want about a cup and a half of finely chopped celery. To that, I'm also adding one medium onion that's going to also give you about a cup and a half. Once our bread has toasted, we're going to let it cool completely while we saute our veggies. We're using lots of butter about a stick and a half for this recipe. It's going to add so much moisture and flavor and richness to our stuffing. Once that's hot and melted, we're going to add in our celery and onion. We're going to let this go until the onions are translucent and everything is pretty soft. It'll take about seven minutes. Once our onions are getting translucent, we're going to season this with salt and pepper and then a little poultry seasoning. Poultry seasoning is what my mom used. It is a combination of sage primarily with some margarine, thyme, rosemary, black pepper, and nutmeg. Once the veggies are soft, we're going to remove this from the heat and let it cool. Just to enhance the freshness of the dried herbs that we used in the poultry seasoning. I'm adding about two teaspoons of freshly chopped rosemary and about two tablespoons of fresh chopped parsley. If you want, you can add the fresh versions of all these dried spices or you can leave it out all together, up to you but this is my best version. Let's mix it all up. I'm going to get my wet ingredients mixed up first before I add in everything else. So I'm going to start with two eggs. I do like my stuffing to come together a little more like a casserole. If you want it a little more peasy, leave them out. So is it called stuffing or dressing? You know, that is a popular question. Growing up, I just thought stuffing was made with bread kind of chunkier like what we're making now and I thought dressing was just the cornbread version baked in a casserole dish but technically, it's only called stuffing when it is stuffed inside a turkey. Otherwise, it's really just dressing if you're baking it outside of the turkey. Now, this recipe, you can do whatever you want. Today, I'm baking it in a casserole dish. If you want to use the same recipe and stuff it inside your bird, do it. We're going to whisk our eggs with our chicken stock and our fresh eggs. Once that's mixed together, I'm going to stir in my bread and our veggies that are cooled. You want everything to be super well mixed. You want every bread cube to be coated with that flavorful buttery herb vegetable mixture and that chicken broth we're going to add our mixture to a buttered or just lightly greased casserole dish looks so good now it's time to bake it now if you wanted to make this ahead of time for Thanksgiving you could stop right here cover it and keep it in your fridge until the next day or even up to two days before sometimes it's even better that way let it really soak in or just going to go straight the oven. If you do make this the day before and refrigerate it, it is going to take a little bit longer to cook. We're going to start by cooking it covered with foil. You don't want everything to dry out right away so we want to retain that moisture inside by covering it and for the last 20 to 30 minutes, we'll uncover it so that the top gets that crustiness that we love. 350 degrees. Here we go. I wish you could smell this there's nothing that smells more like Thanksgiving than this dish right here and this definitely did not come from a bag you know I like my stuffing with gravy for the perfect bite it's nice and toasted on the top with that golden brown color but when you go inside it's still got plenty of moisture of course you can already smell the flavor so you can pretty much taste it before you even bite it That is good. By using fresh bread, it holds its texture. It doesn't get too mushy. It taste homemade and definitely does not taste like it came from the bag. This is the stuffing recipe that you need this year. Let me know what you want to see me teach you how to make next. See you next week.