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Before you jump to Classic Stuffing for Thanksgiving recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Spend less Money In The Kitchen.
Remember when the only people who cared about the natural environment were tree huggers and hippies? That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared responsibility we have for turning things around. Unless everyone begins to start living much more green we won’t be able to fix the problems of the environment. These types of modifications need to start happening, and each individual family needs to become more environmentally friendly. The kitchen is a good place to begin saving energy by going much more green.
Why don’t we begin with something quite simple, changing the light bulbs. This will certainly go beyond the kitchen, but that is okay. Compact fluorescent lightbulbs are usually energy-savers, and you will need to use them in place of incandescent lights. Although costing a little more originally, these bulbs last as long as ten of the traditional type as well as using a lot less energy. One of the pluses is that for every one of these lightbulbs used, it signifies that approximately ten normal lightbulbs less will probably end up at a landfill site. It goes further than merely swapping the lights, though; turning off lights that aren’t needed is definitely another good thing to do. In the kitchen is where you’ll regularly find members of a family, and often the lights usually are not turned off until the last person goes to bed. Of course this also happens in different rooms, not simply the kitchen. Do an exercise if you like; check out how much electricity you can save by turning the lights off whenever you don’t need them.
As you can see, there are plenty of little items that you can do to save energy, as well as save money, in the kitchen alone. It is reasonably easy to live green, after all. A lot of it is merely using common sense.
We hope you got insight from reading it, now let’s go back to classic stuffing for thanksgiving recipe. To make classic stuffing for thanksgiving you only need 13 ingredients and 10 steps. Here is how you do it.
The ingredients needed to prepare Classic Stuffing for Thanksgiving:
- Prepare Weekend Before
- You need 6 large rolls or a rustic loaf of bread
- Use Thanksgiving Day
- You need 1/8 cup fresh sage
- Prepare 4 sprigs thyme
- Get 1 sprig fresh rosemary
- Prepare 6 tablespoons unsalted butter
- Provide 1 large yellow onion
- Provide 3 stalks celery
- You need 4 cloves garlic
- Prepare 2 cups low-sodium turkey, chicken, or vegetable broth
- Provide 2 large eggs
- Take 1 teaspoon sea salt
Steps to make Classic Stuffing for Thanksgiving:
- The weekend before Thanksgiving: Cut the rolls into 1 inch cubes, and put into 1 gallon zip lock bag (make sure to vent to allow moisture to escape) for storage in refrigerator until Thanksgiving Day. This is an important step, because you want the bread to stale so that it dries out in the fridge. On Thanksgiving if the bread isn’t hard enough put it into the oven on 170 degrees for 15-30 mins until firm enough.
- Preheat oven to 350 degrees Fahrenheit.
- Set aside rosemary. Clean and remove leaves from thyme sprigs. Finely chop the sage. (note: Safeway Poultry Blend of fresh herbs is exactly enough for this meal)
- Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the onions and garlic and cook for 2 minutes before adding celery, stirring occasionally, cook until very soft for about 10 minutes.
- Stir in the sage and thyme and cook for 2 minutes more. Remove from heat.
- Combine the toasted bread and onion mixture together in a large bowl. Fold mixture together until evenly distributed.
- Place the broth, eggs, and salt into a medium bowl, season with ground pepper if desired, and whisk to combine. Pour over the bread mixture and stir until evenly combined.
- Lightly grease a 9x13–inch baking dish. Transfer the bread mixture into the baking dish and spread into an even layer. Melt the remaining 2 tablespoons of butter and drizzle over the top. Finally add the fresh rosemary on top. There are two ways to do this depending on preference, put the sprig of rosemary on top, or break it up and spread sparingly across the top (my preference).
- Cover the baking dish tightly with aluminum foil, shinny side towards the bread mixture. Bake for 25 minutes at 350 degrees. Uncover and bake until the top is golden-brown, about 15 minutes more.
- Let the dressing cool for 10 minutes before serving.
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