Recipe: at dinner My Homemade Stuffing

Recipe: at dinner My Homemade Stuffing Delicious, fresh and tasty.

My Homemade Stuffing. Accompany Your Main Dish with this Tasty Cranberry Apple Stuffing Recipe. This is a good starter recipe for homemade stuffing - the hardest part is prepping. The end result is good but lacking substantial flavor.

Our family loves stuffing so much, I always make a pan of it to go alongside a bowl of Spinach Stuffing Balls and the Green Bean Casserole.

My Mom's Homemade Bread Stuffing Recipe Stuffing Casserole.

I prefer to cook my stuffing in a casserole dish (which would technically make it dressing) or to make Crock Pot Stuffing.

You can cook My Homemade Stuffing using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of My Homemade Stuffing

1. You need 1 loaf of day old sourdough or white bread, cut into ½ inch cubes.

2. It’s 4 stalks of celery chopped or ½ tsp celery seed if no stalks.

3. It’s 1 of white or yellow onion, diced.

4. You need 3 of garlic cloves, minced.

5. It’s 6 tbsp of butter.

6. Prepare 3 tbsp of Italian seasoning.

7. It’s 1/8 tsp of ground sage.

8. It’s 2-3 cups of chicken broth.

9. It’s 2 of large eggs.

10. You need 1/2 tsp of salt or to taste.

11. It’s 1/4 tsp of ground black pepper.

Cooking the turkey and stuffing separately ensures that they both reach the right temperatures without overcooking.

Stuffing can be made ahead of time and stored in the fridge in a casserole dish.

The best homemade stuffing with the perfect balance of herbs and a buttery, crispy top!

When I was growing up, boxed stuffing was all my family made for the holidays.

My Homemade Stuffing step by step

1. Preheat oven to 350 degrees..

2. Cut bread into cubes and transfer into the biggest bowl you have..

3. In a large skillet over medium-high heat, melt butter. Add celery and onions and stir for 2-3 minutes until celery is tender and onions are translucent. Stir in garlic and cook 1 minute longer until fragrant..

4. Add celery mixture to bread bowl. Whisk together eggs, Italian seasoning, sage, broth, and salt and pepper. Pour half over the bread, toss to coat. Pour remaining half over the bread, and toss to coat once more..

5. Transfer it to a greased 9x13 baking pan..

6. Cover with foil and bake for 40 minutes. Uncover and bake another 30 minutes or until top is golden brown. Serve fresh (for best results!) or allow to cool completely, then cover tightly and refrigerate up to 5 days..

7. NOTES: •This recipe can easily be doubled, just bake it in a 9x13 inch pan or on an extra large baking sheet. 

•Italian blend seasoning can be subbed with 1 teaspoon each: dried thyme, dried rosemary, and dried parsley..

It was easy, delicious, and I never knew anything different.

But as I got into adulthood and spread my culinary wings a bit, I had my first taste of REAL homemade stuffing.

Slow Cooker Mushroom Stuffing My grandmother created this recipe after my grandfather left the well-drilling business and invested all their money in a mushroom farm.

The farm was a success and saw the family through the Great Depression. —Eric Cooper, Durham, North Carolina The Best Bread Stuffing Recipe.

Anytime I smell celery and butter being sauteed, I immediately think of my Papa's Old Fashioned Stuffing.