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This is a traditional and very indulgent stuffing. Roasted turkey stock, plenty of real butter and fresh herbs give it a natural flavor and the combination of different breads gives it subtly complex flavor and textures.
Why try? This recipe is almost as easy as opening a box of convenience dressing with the unnatural dried spice flavors – so why not make your own?
Foodie Byte: This traditional recipe can be varied by adding a couple of chopped apples or some chopped toasted nuts. Never throw 3 or 4 day old bread away in the weeks leading up to Thanksgiving – bag it, freeze it and don’t be afraid to use 2 or 3 different breads. In this recipe we used Italian bread, sour dough and cornbread to add dimension and flavor complexity.
Cook Time: 45 minutes
• 4 cups Corn bread, diced
• 8 cups rustic bread with crust, diced or torn
• 1/2 pound (2 sticks) butter, unsalted
• 2½ cups (2 - 3 onions) yellow onion, chopped
• 1½ cups (2 – 3 stalks) celery, chopped
• 2 tablespoons + 1½ teaspoons fresh sage, chopped
• 2 tablespoons fresh thyme, chopped
• 1½ teaspoons kosher salt
• 1 teaspoon black pepper, freshly ground
• 2 to 3 cups chicken or turkey stock
1. Preheat oven to 350°F. Toast bread cubes on baking sheets until slightly crusty, approximately 10 to 12 minutes. Cool and transfer to a large mixing bowl.
2. In a large heavy sauté pan, melt butter and sauté onions and celery on medium heat until vegetables are tender.
3. Add herbs and sauté for an additional minute.
4. Combine vegetable mixture with bread, seasonings and stock.
5. Transfer to a deep buttered baking dish.
6. Bake for 45 minutes uncovered until stuffing is hot and crusty on the top.
Recipe & Photo courtesy of the FoodChannel.com
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