It’s a classic, and for a good reason. This Bread Stuffing recipe is the only one I use for occasions that involve turkey. Credit my stepson, the chef, for introducing it to me. While is a bit more complex than pulling stuffing out of a box, this one is worth the effort.
2 baguettes, country, or sourdough bread
8 tablespoons butter, divided, plus more for baking dish
2 onions, chopped
4 stalks celery, thinly sliced
½ tablespoon freshly chopped sage
½ tablespoon fresh thyme leaves
½ tablespoon freshly chopped rosemary
Kosher salt and freshly ground black pepper
¼ cup freshly chopped parsley, plus more for garnish
3 cups low-sodium chicken broth
1. Tear or slice bread into cubes and leave out overnight to dry out. (Or, spread bread pieces on baking sheets and bake at 200 degrees for 20 minutes).
2. Preheat the oven to 350 degrees and butter a large baking dish. In a large skillet over medium heat, melt 3 tablespoons butter. Add onion and celery and cook until fragrant, about 1 minute. Season with salt and pepper.
3. Stir in remaining 5 tablespoons butter and parsley.
4. Place bread in a large bowl. Add the skillet mixture and chicken broth.
5. Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes. Remove foil and cook for 15 more minutes until bread is golden. Garnish with parsley before serving.
The year 2020 will be remembered by many for its many challenges. It is good to pause and express gratitude to God for His many blessings. Whether you are sitting across a table from your loved ones, or dining together via a video conference, remember to give thanks to God, our Creator.
“Praise the Lord.
Give thanks to the Lord, for he is good;
his love endures forever.”