I think my favorite part of thanksgiving dinner is the stuffing. This staple Thanksgiving recipe is so much better than a box of stuffing. It is all fresh ingredients, no preservatives.
We have a big family meal, so this recipe is huge. It is roasted in a large crockpot to save oven space or to take as a dish to pass. The great thing about that is any leftover stuffing can be frozen and reheated for your next turkey or chicken dinner. If needed, it can also be cut in half for a smaller group.
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Thanksgiving Stuffing
Ingredients
- 1 loaf White bread (homemade)
- 1 loaf Sourdough honey wheat *see recipe under bread category
- 1/2 cup Butter
- 1 large Yellow onion
- 6 stalks Celery
- 1 tbsp Poultry seasoning
- Salt and pepper
- 5 cup Chicken broth
- 1 tbsp Fresh parsley
- 1 tbsp Fresh rosemary
Instructions
- Preheat oven to 200℉
- Cut bread into 1-inch cubes and spread out on a sheet pan.
- Toast the bread cubes for 20 minutes, or until they are slightly crunchy.
- Allow bread cubes to cool.
- In a medium skillet, sauté onions and celery in the butter until tender.
- Add poultry seasoning and salt and pepper.
- In a large bowl, combine dried bread cubes and seasoned onion and celery.
- Pour half of the chicken broth into the bowl, stirring gently.
- Whisk the egg and gently stir into the mixing bowl.
- Add finely chopped parsley and rosemary.
- Slowly add chicken broth until the bread cubes are wet but not sopping wet.
- Grease a large crock pot and pour in stuffing mixture.
- Set on low for 4 hours. Fluff with a large fork every hour until done.
