Recipes >
Homemade Turkey Stuffing
Ingredients
- 4 cups cornbread, 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
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, sourdough and cornbread to add dimension and flavor complexity.
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.