At this stage, the bread should be very moist. Pour 1 1/2 cups of the broth over the bread, and toss again. Use your hands to toss it all together, coating the bread with the butter and herbs. Then, season the bread! Pour the leek mixture over the bread and add the fresh herbs. I turn the heat to low halfway through to avoid browning the leeks. Stir in the leeks, celery, garlic, salt, and pepper, and sauté for 5 minutes, or until the vegetables soften. Next, cook the leeks. Melt the butter in a large skillet over medium heat. After you tear it, place the bread in a very large bowl. Yes, tear with your hands, not cut with a knife! I prefer the look of torn bread to perfect little bread cubes, and I like how the craggy edges catch the melted butter and herbs. This stuffing recipe is super simple to make! Here’s how it goes:įirst, tear the bread. And sea salt and fresh black pepper – To make all the flavors pop!įind the complete recipe with measurements below.Extra-virgin olive oil – Drizzle a little on top to help the stuffing brown in the oven.Eggs – They add richness and moisture, helping to create the stuffing’s irresistible gooey center.Vegetable broth – To moisten the bread.You’ll never make stuffing with dried herbs again! Fresh herbs – Rosemary, sage, thyme, and parsley fill this Thanksgiving stuffing with a mouthwatering mix of earthy, fresh, and savory flavors.If you don’t cook with leeks often, check out this post to learn how to cut and clean them! Leeks – I love their sweet, oniony flavor with the herbs and celery in this recipe.Butter – It infuses this stuffing with rich, buttery flavor.You want a loaf that’s crusty and flavorful, preferably sourdough. Bread, of course! Steer clear of pre-sliced sandwich bread for this recipe.Unlike the stuffing recipes I’ve shared in the past (see here or here), this one is fairly traditional. After a few bites, she looked up and said, “You took our stuffing recipe, and you made it better!” I hope you love it as much as we do. When I shared it with her last weekend, I breathed a huge sigh of relief. I was thrilled with the results, but I was nervous to see what my mom would think. Because I love it so much, I wanted to develop my own spin to share with all of you! I didn’t make many changes – I swapped the onions for leeks and dried herbs for fresh ones, and I used crusty sourdough bread. ![]() My mom still makes this homemade stuffing recipe for my family’s Thanksgiving every year. It had a crisp, golden layer of bread on top, with a moist and gooey center underneath. Made with onion, celery, and dried herbs, it was simple and delicious. If I told you that a no-frills, classic stuffing recipe was my favorite part of Thanksgiving, would you believe me? Well, it’s true! As a kid, I fell in love with my grandma’s stuffing recipe.
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