Would you believe that I had never had stuffing until a couple of years ago? I didn’t know what all the fuss was about whenever people would tell me about their Thanksgiving turkeys and how good stuff or dressing was, but then I tried my mother’s and now I get it. I had always avoided the stuffing when I was growing up, because I thought it was just mushy bread, and now I regret all those years I spent in ignorance. Now, I love making stuffing whenever I can, and this is my favourite Thanksgiving stuffing recipe of the moment.
Preheat your oven to 250F, and grease a baking dish—I usually use one with dimensions of 13 x 9 x 2”. I rip up day-old bread into little chunks, and drop them in the baking dish. I bake this for about an hour, or until the bread is dried out. After that, put all the bread into a mixing bowl to add the seasonings.
In a skillet, ad ¾ cup butter and 2 large chopped onions and a couple of chopped stalks of celery. Cook until the vegetables begin to brown, and then add in ½ tbsp dried thyme, 1 tbsp dried sage, ¼ tbsp dried rosemary, and salt and pepper. Pour in 1 cup of chicken broth, and set aside.
Preheat your oven to 350F. Take another cup of broth and whisk in 2 eggs. Pour the egg mixture over the cooled bread, and put everything into the re-greased baking dish, and cover everything foil. Bake for about 40 minutes, and then let cool when finished.
