Thanksgiving Stuffing
What's the difference between dressing and stuffing? Stuffing is cooked inside the turkey and dressing is baked. No matter how you cook it, stuffing is stuffing. And who does not love stuffing. Try this recipe any time of year. Your family will love it!Checkout WTFCF Article Thanksgiving - From History To Your House (And What To Do With The Leftovers!).
Equipment
- baking dish
- Cooking Spray
Ingredients
- ½ cup unsalted butter, divided
- 3 cups onions, chopped
- 2½ cups celery, chopped
- 1 garlic clove, finely chopped
- 1½ tablespoons fresh sage, chopped
- 1½ tablespoons fresh thyme, chopped
- 2 teaspoons celery seed
- 1 pinch grated nutmeg
- 1 pinch ground cloves
- 1 teaspoon kosher salt
- 1 large loaf white bread, cut into ½ inch cubes
- ½ teaspoon freshly ground black pepper
- 1½ cups low-salt chicken broth
Instructions
- Heat oven to 325℉.
- In large skillet over medium heat, melt ¼ cup butter. Once melted, add 3 cups chopped onions, 2½ cups chopped celery, 1 finely minced garlic clove, 1½ tablespoons chopped fresh sage, 1½ tablespoons chopped fresh thyme, 2 teaspoons celery seeds, 1 pinch grated nutmeg, and 1 teaspoon kosher salt. Mix well.
- Cover and cook 5 to 7 minutes or until onions are soft. Remove from heat.
- In a large bowl, toss vegetables, cubed bread, and ½ teaspoon pepper. Set aside.
- Melt ¼ cup remaining butter. Once melted, add 1½ cups chicken broth. Mix well and pour over stuffing mix. Toss to coat.
- Cover stuffing. Bake about 35 minutes or until stuffing is warmed through.
- Uncover and bake for an additional 15 minutes.
Enjoy!
About the Author
In 1974, Family Features began creating and distributing free, full-page color editorial features for the food and lifestyle sections of newspapers. These formatted features combined attractive photography, kitchen-tested recipes, and tips from national brands and associations—helping media outlets increase readership, sales opportunities, and saving considerable time and money.