Recipe: Homemade Turkey Stuffing

Posted online November 16, 2011 | 1:34 pm

This is a traditional and very indulgent stuffing. Roasted turkey stock, plenty of real butter and fresh herbs gives it a natural flavor and the combination of different breads give 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.

Related Recipes:

Lemon Herb Salted Turkey >>

Apple-Herb Turkey Gravy >>

This recipe is part of our “Best Thanksgiving Ever” menu feature. Click here to read the story and check out the full menu.

Watch The Video how to make this Thanksgiving Stuffing

Ingredients

4 cups Corn bread, diced
8 cups rustic bread with crust, diced or torn
1/2 pound (2 sticks) butter, unsalted
2 1/2 cups (2 - 3 onions) yellow onion, chopped
1 1/2 cups (2 – 3 stalks) celery, chopped
2 tablespoons + 1 1/2 teaspoons fresh sage, chopped
2 tablespoons fresh thyme, chopped
1 1/2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
2 to 3 cups chicken or turkey stock

Prep Time:

n/a

Cook Time:

45 minutes

Serves:

n/a

Preparation

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.
In a large heavy sauté pan, melt butter and sauté onions and celery on medium heat until vegetables are tender.
Add herbs and sauté for an additional minute.
Combine vegetable mixture with bread, seasonings and stock.
Transfer to a deep buttered baking dish.
Bake for 45 minutes uncovered until stuffing is hot and crusty on the top.

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