We’re kicking off our series of Thanksgiving recipe favorites with a delicious stuffing recipe hand-picked by our very own Front Desk Clerk, Roisin Prestage! ️
This traditional yet flavorful stuffing is a go-to for Roisin, and it’s sure to be a hit at your Thanksgiving table too.
Here’s what you’ll need:
Ingredients:
¾ cup (1½ sticks) unsalted butter, plus more for baking dish
1 lb. good-quality day-old white bread, torn into 1″ pieces (about 10 cups)
2½ cups chopped yellow onions
1½ cups ¼” slices celery
½ cup chopped flat-leaf parsley
2 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh thyme
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2½ cups low-sodium chicken broth, divided
2 large eggs
Instructions:
Preheat the oven to 250°. Grease a 13x9x2″ baking dish with unsalted butter and set aside. Scatter the torn bread in a single layer on a rimmed baking sheet. Bake until dried out, about 1 hour. Let cool; transfer to a very large bowl.
Melt ¾ cup unsalted butter in a large skillet over medium-high heat. Add the chopped onions and sliced celery. Stir often until just beginning to brown, about 10 minutes. Add this mixture to the bowl with the bread; then, stir in the chopped parsley, sage, rosemary, thyme, salt, and pepper. Drizzle in 1¼ cups low-sodium chicken broth, and toss gently. Let it cool.
Preheat the oven to 350°. Whisk the eggs and remaining 1¼ cups low-sodium chicken broth in a small bowl. Add this mixture to the bread mixture and fold gently until thoroughly combined. Transfer to the prepared baking dish, cover with foil, and bake until an instant-read thermometer inserted into the center registers 160°, about 40 minutes.
Remove the foil and continue baking the stuffing, uncovered, until set and the top is browned and crisp, for an additional 40–45 minutes.
Enjoy this incredible stuffing recipe that’s been a staff favorite here at A to Z Party Rental for years! Happy Thanksgiving! ️
Recipe selected by Roisin Prestage
(Disclaimer: We do not claim ownership of this recipe. Recipe source: Bon Appétit)