Thanksgiving stuffing
Get set for a Thanksgiving feast and bake this special stuffing for the celebration. You can make it with any stale bread, but sourdough works well
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Prep:20 mins
Cook:1 hrs 40 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 423
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fat 28g
-
saturates 17g
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carbs 31g
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sugars 0g
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fibre 3g
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protein 9g
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salt 1.55g
Ingredients
- 1 stick plus 2 tbsp butter , plus extra for the dish
- 8 slices stale bread, cut into 1.5-inch 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
- 1½ cups plus 2 tbsp chicken broth
- 2 eggs
Method
Heat the oven to 275F/gas 1 and lightly butter a deep 8 x 12in baking dish. Tip the bread out onto a cookie sheet and bake for 40 mins until crisp and dry.
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 broth and toss again. Tip the stuffing mixture into the prepared dish and leave to cool slightly.
Turn the oven up to 350F/gas 4. Whisk together the remaining broth 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.
