Thanksgiving Stuffed Turkey Original Recipe

Thanksgiving Stuffed Turkey Original Recipe – I love this traditional Thanksgiving stuffing recipe! It’s easy, has the best buttery flavor and the most irresistible crispy edges. The celery and onion are tossed with all the herbs you want, sing them with me now: parsley, sage, rosemary and thyme. Sometimes you just want it to taste exactly like grandma’s homemade masterpiece. This recipe is it!

You guys! It’s almost the Wednesday before Thanksgiving! Am I the only one getting excited about this??

Thanksgiving Stuffed Turkey Original Recipe

I think we should have a special name for this day, like Christmas Eve. Christmas is such a big deal that even the night before gets a title. (Even the British have a name for the next day!) So, what about Thanksgiving, hm?

Roasted Turkey Recipe

I just googled what to call the day before Thanksgiving and found out that some people call it Blackout Wednesday. At first I thought this was a precursor to Black Friday shopping (which by the way, did you notice Old Navy was trying to call it the “Big Friday Sale” last year? Q. )

Anyway, apparently Blackout Wednesday means getting drunk and blacking out because the next day is free. L-A-M-E. Can’t we do better?? Crazy students shouldn’t dictate WBT celebrations. (Wednesday before Thanksgiving, come on, go ahead.)

I think Thanksgiving is a little predictable. Any ideas? What about Pi Day? This is the day everyone makes their pies, right? Oh wait, March 14th is Pi Day. shoot (Though I have a friend who throws a pie party every WBT because everyone is always too full to eat all the pie they really want to have on the actual Thanksgiving. Genius.)

Traditional Turkey Stuffing

I have another friend who throws a party every Wednesday before Thanksgiving where everyone brings an appetizer because no one wants to cook real food after Thanksgiving prep. (We always ordered pizza toppings!)

Maybe we should call it gluttony day, where we all try to eat enough to make our bellies swell in preparation for the Big T.

If we follow tradition in my family, we call it 1:30-finish-everyone-drinks-day. Thanks, Mom, for all your relaxation lessons. The tradition lives on!!

Classic Herb Stuffing

Enough of that. Whatever you call WBT, it’s practically a holiday in my book. What else do you call a marathon cooking day? The best kind of day!! (That’s why I’m a food blogger, I guess!)

Today I have a filling recipe for you. But not just any filler. OH NO. I’ve been working on this recipe for over a year and I finally got around to it. It’s butter. It is a herb. It’s soft and tender in the middle while irresistibly crunchy on those lovely edges. Once you start, you really can’t stop until it’s over. As a former stuffing hater (like sweet potato casserole! What about me and all my Thanksgiving menu kid haters!), I bring you the best that’s sure to convert the masses.

This recipe is just like grandma’s. Please save your sausage, cranberries, cornbread and nuts for a wonderful day. It’s hometown comfort food, just butter and herbs and onions and good homemade bread. Let’s do it!!

This Is The Best Dish You Could Serve At Thanksgiving

I’ll go over everything in detail below, but here are all my tips in one handy list for the best, crispy, buttery stuffing of your life:

Here’s the step-by-step process to know how to make the best filling ever! The first step is to choose your bread. This is kind of a big deal.

The most important thing to remember is that whatever bread you choose, you will taste it in the filling. If you choose sour, the filling will be crispy. If you choose a super chewy baguette with an intense crust, guess what, your filling will be chewy.

Traditional Thanksgiving Stuffing Recipe (oven And Slow Cooker)

I made this filling with ciabatta, French bread and white bread. You can use sourdough, Italian bread, baguettes or whatever you want! The sky is the limit here. I prefer plain white bread, with a relatively soft crust (not too chewy) so that the filling melts in your mouth. You can even try using two different types of bread in your boxes for a different texture!

Tear or cut the bread into pieces. I’ve tried hand cutting and dicing, and I prefer dicing. If you tear by hand, the bread breaks easily after you add the broth later. I like my bread to hold its shape a bit. (Hack: You can also use the regular toasted bread cubes from the grocery store that they usually sell this time of year!)

Toast the bread. Notice I didn’t say “dry out” your bread. The bread may be a few days old when the filling first started, but we are older and wiser than our grandmothers. or something similar.

Stuffing Recipes For Thanksgiving

Many stuffing recipes call for cutting or tearing the bread and letting it sit overnight. It just makes the bread stale to me. Stale bread is hard and leathery, yet doesn’t absorb as well as toasted bread. Check out this Panzanella recipe from Serious Eats for a detailed discussion of this!

We’ll toast the bread instead. This creates breadcrumbs that are crunchy yet soft and melt in your mouth. It takes about an hour to place in the oven at 250 F. We don’t want it to brown or burn: just nice, light and crispy, ready to soak up all the delicious chicken broth in our boxes, without the crust. Or too much chewing.

Set the bread aside and melt a whole bunch of butter in a large pan, one cup full. I wasn’t a fan of boxes, until I got older and realized it was basically butter dipped in bread and crisped up. What’s not to love here. bring the bata

Thanksgiving Stuffing With Bacon

Chop the celery and onion. I like to use about 2 cups of celery and about 3 1/2 cups of onion. One really large onion should do, or two small onions. Don’t go too crazy (“I’m going to throw it all away!”) because you don’t want to mess with the ratio of vegetables to bread. Let the Crispy Bread and Butter seize the moment, okay folks.

When the butter is melted, fry the vegetables. Usually when you fry onions and celery, you only need a little butter or oil, but here we have a cup, so it practically swims in it. that is good. We need all that butter to soak up in our toast! Cook the vegetables for about 7-10 minutes, until they are soft but not browned. I usually go for a little caramelization, but not the filling.

While this is cooking, chop all your herbs. I love these Simon and Garfunkel herbs, so I like to use about 1/3 cup parsley, 1/4 cup sage, and 1 teaspoon each of rosemary and thyme. You can certainly change the amount and ratio of your herbs if you like.

Mom’s Stovetop Turkey Stuffing Recipe

Pro tip: Finely chop the rosemary. It’s the spiciest of herbs and while we love flavor, no one wants a giant spear in their mouth. Be kind to your guests and grind it out.

Just remember that there is no such thing as too many herbs. If you go too far, your filling will taste salty. No thank you. So use less herbs if you like, but I wouldn’t use more than the recipe calls for. (Parsley is the only one I would say you can add up to 1/2 cup more.)

Yes! It won’t be quite the same, but all the butter in this recipe still makes up for it 😉 Use about 2 teaspoons parsley, 2 teaspoons sage, 1 teaspoon thyme, and 1 teaspoon rosemary. (Add the onion and celery to the pan with the butter for toasting and give the dried herbs a chance to rise.)

Old Fashioned Bread Stuffing With Sausage Recipe

Add the vegetable mixture to the moistened bread and mix together. Share all that butter!

Now this is the part that will make or break your stuff, my friends. Mix 2 eggs with 2 cups of chicken broth and mix it into the bread mixture. but the amount of fluid you need will depend on several things:

You have to use your best judgment and your hands. Yes, mix the filling with your hands. This is the best way to feel and know if you have enough fluid.

Easy Thanksgiving Turkey

The bread should be moist, but not soggy. Press it to test. There should be no pooling of liquids at the bottom of the container. You may need an extra half cup of broth. But! You may not need all of the broth/egg mixture first

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