Traditional Thanksgiving Stuffing
I like this classic stuffing recipe because you'll most likely have most of these ingredients in your pantry already. You can use fresh or dried spices although fresh is always preferred.
- 1 loaf egg bread, cubed
- 2 Cups cornbread, cubed
- 1 Cup diced celery
- 1 Cup diced onion
- 1 Teaspoon rosemary, minced
- 1 Teaspoon thyme, minced
- 4 oz. butter
- 1/2 c. chicken or turkey stock
- 2 Teaspoons salt
- 1/2 Teaspoon black pepper
Toast bread in a 350ºF oven for 20 minutes.
Melt butter in a large sauté pan. Sweat onion and celery until soft, about 20 minutes. Add herbs and stir. Pour the onion mixture over the cubed breads. Season with salt and pepper. Toss with stock.