Stuffing is a Thanksgiving staple, and the holiday meal just wouldn't be the same without it! This recipe is a traditional take on stuffing, using celery, onion, carrot, and herbs to bring flavor to the bread. Simple to create, this stuffing is a welcome addition to the feast and a recipe that will please everyone!
Cut the bread into ½-inch to 1-inch cubes and lay them on two baking sheets. Place in the preheated oven until they dry, 45-60 minutes. Remove from the oven and set them aside.
Turn the heat in the oven up to 350℉. Butter a 9x13 baking dish and set it aside.
In a large skillet, melt the butter over medium heat. Add the celery, onion, carrot, and 1 tsp kosher salt. Sauté until the onion is tender and translucent, 6 minutes. Remove from the heat and stir in the sage and thyme.
In a large bowl, combine the prepared bread, the sautéed vegetables, egg, turkey stock, ½ tsp kosher salt, and black pepper. Mix to combine. Depending on the type of bread, add up to an additional ½ cup of stock. Pour the stuffing into the prepared baking dish and cover with foil. Bake for 30 minutes, remove the foil, and bake until the top is beginning to brown, 15-20 additional minutes. Remove from the oven and serve.
Toast the bread in the oven rather than letting it go stale. Bread that goes stale still has moisture on the inside. If it dries in an oven, it gets hard throughout.Mix a little bit of stock or broth with the egg before adding it to the larger bowl. It reduces the consistency and makes it easier to mix.For even more flavor, add homemade stock or swap out the stock for bone broth, which has a richer, deeper flavor.To ensure the proper moisture content, take a cube of bread and lightly squeeze the bread. If you can see some moisture come out and it drips slightly, then it's at the correct consistency. You don't want it to be drier than that or so wet that it's completely saturated and won't take any more moisture.