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Thanksgiving stuffing

Thanksgiving stuffing in a baking dish

Thanksgiving stuffing

Name: Thanksgiving stuffing
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 8
Ingredients: 250g butter plus extra for the dish; 500g stale bread cut into 4cm cubes (we used sourdough); 2 onions finely chopped; 4 celery sticks finely chopped; handful of sage leaves finely chopped; 4 rosemary sprigs needles picked and finely chopped; 400ml chicken stock; 2 eggs

Adam Bush

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 1 hr and 40 mins

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Get set for a Thanksgiving feast and bake this special stuffing for the celebrations. You can make it with any stale bread, but sourdough works well

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Ingredients

Nutrition

Units:

MetricUS

250g butter

plus extra for the dish
500g stale bread

cut into 4cm cubes (we used sourdough)
2 onions

finely chopped
4 celery sticks

finely chopped
handful of sage leaves

finely chopped
4 rosemary sprigs

needles picked and finely chopped
400ml chicken stock
2 eggs

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Nutrition: Per serving (8)

kcal423
fat28g
saturates17g
carbs31g
sugars4g
fibre3g
protein9g
salt1.55g

Method

step 1

Heat the oven to 140C/120C fan/gas 1 and lightly butter a deep 20 x 30cm baking dish. Tip the bread out onto a baking sheet and bake for 40 minutes until crisp and dry.
step 2

Meanwhile, melt three-quarters of the butter in a large pan over a medium heat and cook the onion and celery with a pinch of salt for 10 minutes until softened. Stir in the herbs, then season with plenty of black pepper. Tip in the bread, toss to combine, then pour in half the chicken stock and toss again. Tip the stuffing mixture into the prepared dish and leave to cool slightly.
step 3

Turn the oven up to 180C/160C fan/gas 4. Whisk together the remaining stock and the eggs, then pour this evenly over the stuffing in the dish. Dot the remaining butter over the top, then cover with foil and bake for 30 mins before removing the foil and baking for another 30 mins until golden.

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