Razzle Dazzle Recipes - Thanksgiving Recipes
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Best Herb Stuffing Recipe

1 loaf (1 pound) Italian bread or French bread, cut into 1/2-inch cubes, about 12 cups
6 T. unsalted butter
3 ribs celery, diced
1 large onion, diced
2 t. dried sage
2 t. dried thyme
1 t. salt
freshly ground pepper
1 C. each: dried cranberries, toasted chopped pecans (see note)
2 eggs, lightly beaten
2 C. chicken broth

Heat oven to 250 F. Place bread cubes on baking sheet. Bake until cubes are dry and brittle, about 20 minutes. Transfer to large bowl.

Increase oven temperature to 350 F. Melt butter in large skillet over medium-high heat. Cook celery and onion, stirring occasionally, until soft and translucent, about 8 minutes. Stir in sage, thyme, salt and pepper to taste; cook until fragrant, about 1 minute. Transfer mixture to bowl with bread cubes. Add cranberries and pecans. Mix to combine all ingredients. Add eggs and broth; toss gently to combine.

Turn mixture into greased 13 x 9-inch baking dish. Bake, covered with foil, 45 minutes. Remove foil; bake until brown and crusty on top, about 15 minutes. Alternatively, stuff mixture into turkey cavity just before roasting.

Yield: 8 servings

Note: To toast pecans, spread nuts on baking sheet. Toast in 325 F. oven until fragrant, about 5 minutes. Or place in dry skillet and cook over medium heat, stirring occasionally, until fragrant, about 4 minutes.

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