4-5 mediumloaves of bread. i use an assortment of whole grain options. use nice dense bread. if you decide to use white options you may want to decrease the amount of liquid.
2 largeonions, diced
1 bunchcelery, diced
4 pkgunsalted chicken stock (large carton)
1-2 tspthyme, dried
1-2 tsprubbed sage
How to Make Thanksgiving Stuffing
- cut bread into cubes, toast in oven at 250 until moderately dry. I don't always have the patience for this step but it does make a difference. It doesn't need to be crouton crunchy, just toasted. I do this step Tuesday night and leave the cubes in a loosely covered bowl on the counter. Toss a couple times over the next two days.
- Wednesday night: In large saucepan melt butter and add vegetables. If skipping the butter, use enough chicken stock to just about cover the vegetables. Add seasonings and cook for another minute or so. Stir in remaining stock and simmer until flavors combine. About 8-10 minutes. Refrigerate this overnight.
- Thursday morning: remove bay leaves and pour liquid over bread cubes, tossing to combine. Let sit for a few minutes so liquid can absorb. If needed you can add more chicken stock at this time.
- Stuff bird. I always make enough so that I can stuff the bird and have a casserole dish on the side Cook the extra stuffing for about the last hour if you have room in the oven. I never do, so I have either microwaved it or put it in a crock pot on low for 3 hours. Make sure you use the right sized crock for the amount of stuffing you are cooking. Should be about 2 inches from the top. Spray crock with cooking spray or use a liner.
- It is worth noting that I order a 28-30 pound turkey so this recipe makes quite a bit of stuffing. It is simple to alter. Just cut down proportionally to the amount of bread you use.
- If looking for a different taste, this recipe is very easy to adapt. Apples, cranberries and walnuts or pecans make interesting additions or substitutions