Homemade Stuffing
Stuffing that’s homemade is incomparable to the boxed stuff. The flavors are richer and the texture is pillowier. Stuffing makes a delicious side to not only a big holiday meal, but also for your average "Sunday Dinner" meal. So let's get started.
Total cook-time is 70 minutes.
What you'll need: Serves ~12
6 cups of diced french bread
3 cups chicken broth
2 large eggs
1/2 cup (1 stick) butter
1 yellow onion, chopped
1 stalk celery, chopped
1 Granny Smith apple, diced
2 tsp minced fresh garlic
2 Tbsp fresh sage, finely chopped
2 Tbsp fresh rosemary, finely chopped
1 Tbsp fresh thyme, finely chopped
1 tsp salt
1/2 tsp pepper
How to make it:
Preheat oven to 350° F. Spread the bread cubes out evenly on a rimmed baking sheet and bake for 20 mins. Check to make sure they're toasting and drying out without getting burned. Give a stir about half way if necessary. Bake until fully dried through. Set aside to cool. Turn the oven temp up to 375°F.
Meanwhile, in a large skillet, sauté the diced onion, celery, and apples together in the stick of butter over medium heat until tender, about 10 mins. Add in minced garlic, sage, rosemary and thyme and cook another minute.
In a medium size mixing bowl, whisk together the eggs, broth, and salt/pepper. Set aside.
Place the bread cubes into a greased 9x13 baking dish. Pour the sautéd vegetable mixture over and toss to fully combine. Then pour in the egg and broth mixture, and gently combine again.
Cover with foil and bake at 375° for 30 mins. Remove foil and continue to bake for another 20 mins. The top will become golden brown and a little crispy.
Serve hot and enjoy!