Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, classic stuffing for thanksgiving. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

And when I say stuffing, I mean the most classic, herby, moist, and fragrant bread stuffing — just like what you get out of the box, but even better. Here's how to make that stuffing you crave, the one that is so indelibly connected with Thanksgiving, any time you like. It's remarkably simple, and oh so good.

Classic Stuffing for Thanksgiving is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Classic Stuffing for Thanksgiving is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have classic stuffing for thanksgiving using 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Classic Stuffing for Thanksgiving:

1. Take Weekend Before
2. Make ready 6 large rolls or a rustic loaf of bread
3. Prepare Thanksgiving Day
4. Make ready 1/8 cup fresh sage
5. Make ready 4 sprigs thyme
6. Prepare 1 sprig fresh rosemary
7. Prepare 6 tablespoons unsalted butter
8. Prepare 1 large yellow onion
9. Make ready 3 stalks celery
10. Make ready 4 cloves garlic
11. Take 2 cups low-sodium turkey, chicken, or vegetable broth
12. Get 2 large eggs
13. Get 1 teaspoon sea salt

Get the full Thanksgiving menu here. Living On A Dime To Grow Rich. In today's show, I'll be making my grandmother's classic stuffing recipe! This is a yummy Thanksgiving traditional stuffing recipe made with bread, sausage and more and everyone loves it!

Instructions to make Classic Stuffing for Thanksgiving:

1. The weekend before Thanksgiving: Cut the rolls into 1 inch cubes, and put into 1 gallon zip lock bag (make sure to vent to allow moisture to escape) for storage in refrigerator until Thanksgiving Day. This is an important step, because you want the bread to stale so that it dries out in the fridge. On Thanksgiving if the bread isn’t hard enough put it into the oven on 170 degrees for 15-30 mins until firm enough.
2. Preheat oven to 350 degrees Fahrenheit.
3. Set aside rosemary. Clean and remove leaves from thyme sprigs. Finely chop the sage. (note: Safeway Poultry Blend of fresh herbs is exactly enough for this meal)
4. Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the onions and garlic and cook for 2 minutes before adding celery, stirring occasionally, cook until very soft for about 10 minutes.
5. Stir in the sage and thyme and cook for 2 minutes more. Remove from heat.
6. Combine the toasted bread and onion mixture together in a large bowl. Fold mixture together until evenly distributed.
7. Place the broth, eggs, and salt into a medium bowl, season with ground pepper if desired, and whisk to combine. Pour over the bread mixture and stir until evenly combined.
8. Lightly grease a 9x13–inch baking dish. Transfer the bread mixture into the baking dish and spread into an even layer. Melt the remaining 2 tablespoons of butter and drizzle over the top. Finally add the fresh rosemary on top. There are two ways to do this depending on preference, put the sprig of rosemary on top, or break it up and spread sparingly across the top (my preference).
9. Cover the baking dish tightly with aluminum foil, shinny side towards the bread mixture. Bake for 25 minutes at 350 degrees. Uncover and bake until the top is golden-brown, about 15 minutes more.
10. Let the dressing cool for 10 minutes before serving.

Simple and Classic Dressing or Stuffing for Holidays. Whether that be Thanksgiving, Christmas, New Year's … or any other holiday. A simple tried and true recipe made with onions, celery, herbs, butter, broth, and toasted bread. Thanksgiving Stuffing and Dressing Stuffing Thanksgiving Recipes for a Crowd Fall Thanksgiving Side Dishes Side Dish. There's something for everyone in our festive stuffing.

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