Thanksgiving Stuffing
A balanced and savory stuffing with pops of sweetness, crisp golden edges, and quintessential Thanksgiving flavors. Makes a full 9x13 pan for 10-12 people.
Ingredients
- 750 g hearty white bread
- 115 g unsalted butter, plus additional for topping
- 350 g onion, small diced
- 250 g celery, small diced
- 5 g coarse salt
- 5 g fresh sage, minced
- 150 g golden raisins
- 500 g water
- 15 g flat leaf parsley, minced
- 3 g poultry seasoning
- 3 g black pepper
- 5 large eggs
- 950 g chicken stock
- 50 g Better Than Bouillon, chicken or turkey flavor
- Additional chicken stock, as needed
Instructions
- Cut bread into 1½ inch (4-5 cm cubes). Spread over two half sheet trays and dry in a 275°F / 135°C oven for 25 minutes, until about 80-85% dry.
- Melt butter in a large sauté pan over medium heat. Add diced onion, celery and salt and cook 3-4 minutes. Add sage and cook another 4-5 minutes or until veggies are fully tender.
- Cover raisins with water in a small saucepan. Bring to a simmer and cook 5 minutes. Remove from heat and let stand in the hot water for another 15-20 minutes. Drain.
- Whisk together chicken stock, eggs and Better Than Bouillon.
- In a very large bowl, combine dried bread, cooked veggie mixture, drained raisins, parsley, poultry seasoning and pepper. Pour in stock mixture and gently fold until evenly moistened.
- Liberally butter a 9x13-inch / 23x33 cm metal baking pan. Transfer stuffing to pan, press lightly into an even layer and dock the surface several times to create indentations with your fingertips. Top with six thin, evenly spaced pads of butter.
- Cover with foil and bake at 375°F / 190°C for 45 minutes or until set. Remove foil, increase oven to 450°F / 230°C and bake another 18-20 minutes or until deeply golden with crisp edges.
The absorption of your bread may vary widely. Add more stock, as needed, until bread is fully moistened, but no liquid is sitting at the bottom of the bowl. If your bread is VERY dry, it may take more time to absorb the liquid.
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