This month I'm going to share a few favorite Thanksgiving recipes. This stuffing is always a big hit. I suggest you make it once before the big day in case you want to make any changes. Make your favorite and this one too!
What You Need
1 Lb. Fresh bread (torn into 2-inch cubes)
6 Tbsp unsalted butter
1 1/4 cups white onion (diced)
1 cup celery (diced)
1 cup carrots (diced)
3 cloves garlic (minced)
2 cups chestnuts (cut into 3 pieces)
2 Granny Smith apples (peeled, cored, and diced)
6 oz. dried cranberries (cherry flavored is best)
2 Tbsp thyme leaves (chopped)
2 tsp kosher salt
1/2 tsp freshly ground pepper
1 cup flat-leaf parsley (chopped)
3 large eggs
1 1/2 cups heavy cream
1 1/2 cup reduced-sodium chicken broth
Large roasting pan
Large Bowl
3 Qt baking dish
Large skillet
Whisk
Small bowl or four cup measuring cup
Foil
Before You Start preheat oven to 300°F.
Let Make It! Place bread in a roasting pan. Bake for 25 to 30 minutes, gently stirring bread twice, until lightly toasted and firm. Cool completely; place into a large bowl. Butter a 3-quart baking dish with 1 Tbsp of the butter. Melt remaining butter in a large skillet over medium heat; add onion, celery, carrot, and garlic and sauté 8 minutes, stirring frequently, or until vegetables are softened. Stir in chestnuts, apples, cranberries, thyme, salt, and pepper; sauté 4 minutes longer. Add mixture to bread with parsley and toss until well blended. Whisk eggs, cream and broth in small bowl or a 4-cup measure; drizzle mixture over stuffing mixture and gently toss until evenly moistened. Spoon dressing into prepared baking dish; cover with foil. Forty-five minutes before serving the turkey, place stuffing in a 350°F. oven; bake 25 minutes. Remove foil and continue to bake 10 to 15 minutes, or until stuffing is hot, browned and slightly crisp on top.
Reminder: Once I reach 1000 followers I will have another giveaway.The cupcake apron giveaway went well. It would be nice to have a giveaway before The December holidays arrive ( Christmas, Hanukkah, Kwanzaa)
