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.
4 Cup (64 tbs), diced
8 Cup (128 tbs), diced or torn (Rustic Bread With Crust)
1⁄2 Pound, unsalted (2 Sticks)
2 1⁄2 Cup (40 tbs), chopped (2-3 Onions)
1 1⁄2 Cup (24 tbs), chopped (2-3 Stalks)
7 1⁄2 Teaspoon, chopped
2 Tablespoon, chopped
1 1⁄2 Teaspoon
1 Teaspoon, freshly ground
Chicken stock/Turkey stock
3 Cup (48 tbs)
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.
No thanksgiving is complete without a delicious homemade bread stuffing. Watch the video to learn how the chef makes roasted turkey stock with plenty of real butter and fresh herbs giving it a natural flavor and bread adds that subtly complex flavor and textures to the dish. Excellent preparation and is absolutely hassle free!