Easiest Way to Cook Perfect My Homemade Stuffing

My Homemade Stuffing. Ever made homemade stuffing from scratch? Not adding to store-bought bread cubes, I'm talking about making bread cubes for stuffing and adding things to it! Do you call it stuffing, or dressing? · My family are stuffing fanatics and of all the Thanksgiving sides, it's the most popular by far.

This is literally the BEST Homemade Stuffing Recipe. It has everything you love about a classic stuffing recipe, celery, onion, apples, tons of delicious flavor, all in a great sausage stuffing recipe. This Classic Homemade Stuffing Recipe is STUFFED with so much flavor it's seriously the Stuffing is a Thanksgiving tradition! arab cook My Homemade Stuffing using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of My Homemade Stuffing

1. Prepare 1 loaf of day old sourdough or white bread, cut into ½ inch cubes.
2. Prepare 4 stalks of celery chopped or ½ tsp celery seed if no stalks.
3. Prepare 1 of white or yellow onion, diced.
4. Prepare 3 of garlic cloves, minced.
5. It's 6 tbsp of butter.
6. You need 3 tbsp of Italian seasoning.
7. You need 1/8 tsp of ground sage.
8. It's 2-3 cups of chicken broth.
9. Prepare 2 of large eggs.
10. It's 1/2 tsp of salt or to taste.
11. Prepare 1/4 tsp of ground black pepper.

Dear Lifehacker, I like to make things and sell them in my spare time. I heard Etsy's going to start letting big companies sell stuff on their site and I'm afraid I'll get muscled out. This is my family's secret stuffing recipe. It's a classic at Homemade Stuffing.

My Homemade Stuffing instructions

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..

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