Thanksgiving Stuffing

Thanksgiving Stuffing
Servings
12
Servings
12
Print Recipe
Thanksgiving Stuffing
Servings
12
Servings
12
Print Recipe
Ingredients
  • 12 tablespoons butter unsalted
  • 4 onions peeled and cut into ¼-inch dice
  • 10 large sage leaves; fresh, chopped, or 2 teaspoons dried sage
  • 6 cups chicken broth
  • 2 loaves bread white, staled; crust on, cut into 1-inch cubes
  • 2 teaspoons salt
  • 4 teaspoons black pepper
  • cups parsley finely chopped (about 1 bunch)
Instructions
  1. Take your nice, solid white bread...
  2. ... cube it, and leave it out overnight to get stale.
  3. Melt the butter in a large skillet. Add onions and cook over medium heat until they’re very soft and brown, about 30 minutes. Stir often.
  4. Add sage, stir to combine, and cook 3 to 4 minutes.
  5. Add ½ cup stock and stir well. Cook for about 5 minutes, until liquid has reduced by half.
  6. Pick the parsley leaves off the stems...
  7. ... and chop it fine. I do this in a food processor.
  8. Add all remaining ingredients except the bread and parsley to the pan. Heat to boiling.
  9. Transfer the hot onion and stock mixture to a large mixing bowl and toss with the bread and parsley.
  10. If you wish, you can put the stuffing in a baking dish, cover it with foil and bake it in the oven.
Recipe Notes

Thanksgiving 2008
This is my every-year-pretty-much stuffing recipe. Great, but you HAVE TO use firm bread, and leave it out to get stale at least one day before. Recipe from Martha Stewart Living.

Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *