Hello!
With Thanksgiving only days away, I thought it would be the perfect time to share this incredible stuffing recipe. This recipe was actually taught to Dustin by his mom, and it’s seriously amazing! It’s truly the best stuffing ever. He also learned how to make the gravy from her as well, so I will make sure to get that on here in time for Christmas.
I LOVE Thanksgiving! This is the start of our favorite time of year. One of my favorite traditions is watching “March of the Wooden Soldiers” every Thanksgiving. As a child, I watched it while my parents prepped their stuffed mushrooms (ohhhh, and this is another amazing recipe!). Now I keep that movie on in the background in my kitchen while I prepare Thanksgiving dinner at my house.
This recipe makes quite a bit of stuffing, so this will be ideal to use not only as a side dish, but for the inside of the Turkey as well. Your guests will lose their minds and go back for thirds. There is so much flavor in this stuffing that you will wish you never got full.
I hope you enjoy, and have a Happy Thanksgiving!
Ingredients:
- 6 – (12 oz) bags of unseasoned stuffing cubes
- 16 stalks of celery, rinsed and thinly sliced
- 2 cups of fresh parsley, rinsed and chopped
- 2 medium onions, finely diced
- 2 Tbsp of fresh thyme, with the leaves plucked from the stems
- 5 cloves of garlic, chopped
- 5 sticks of salted butter
- 10 chicken boullion cubes
- 8 eggs
- 2/3 cup of soy sauce
- 2 Tbsp of Extra Virgin Olive Oil
- 1 Tbsp of celery salt
- 1/2 tsp of celery seed
- black pepper, to taste
Directions:
- Preheat oven to 375 degrees Fahrenheit.
- Spread the stuffing cubes onto baking pans and toast for approximately 8 minutes, just until the moisture is out of them and they begin to get crispy. When the cubes are crispy, remove from the oven and let cool.
- Prep the onions, celery, parsley, thyme, and garlic.
- In a large deep pan, add 2 Tbsp of Extra Virgin Olive Oil.
- Heat the pan on medium and add the onions. Sauté for 2 minutes.
- Add the celery and garlic to the pan. Sauté until the mixture softens.
- In a large sauce pan, add 10 chicken bouillon cubes and 10 cups of water. Heat until the bullion cubes break down entirely.
- Add 5 sticks of butter to the celery, onions, and garlic.
- Add black pepper (to taste) to the celery, onions, and garlic.
- Continuously stir until the butter is melted, then remove from heat and allow to cool for at least 10 minutes. (You don’t want the mixture to be too hot for when you add the eggs to the stuffing otherwise they will scramble.)
- When the breadcrumbs have cooled, transfer to an extra large tin.
- Pour the celery, onions, and garlic mixture evenly over the stuffing cubes.
- Sprinkle the thyme, parsley, celery salt, soy sauce, and celery seed evenly over the stuffing cubes.
- Add 8 eggs to the stuffing mixture.
- Mix thoroughly with a large spoon and flatten the stuffing to fit evenly across the pan.
- Ladle the chicken broth evenly over the top of the stuffing. (Make sure to get the corners as well. Also, if you will be using any of this for the inside of the Turkey, you will want to put some to the side at this point. Just make sure to re-flatten the stuffing in the pan.)
- Bake for 1 hour on 350.
See photos below for examples:
- Preheat oven to 375 degrees Fahrenheit.
- Spread the stuffing cubes onto baking pans and toast for approximately 8 minutes, just until the moisture is out of them and they begin to get crispy. When the cubes are crispy, remove from the oven and let cool.
- Prep the onions, celery, parsley, thyme, and garlic.
- In a large deep pan, add 2 Tbsp of Extra Virgin Olive Oil.
- Heat the pan on medium and add the onions. Sauté for 2 minutes.
- Add the celery and garlic to the pan. Sauté until the mixture softens.
- In a large sauce pan, add 10 chicken bouillon cubes and 10 cups of water. Heat until the bullion cubes break down entirely.
- Add 5 sticks of butter to the celery, onions, and garlic.
- Add black pepper (to taste) to the celery, onions, and garlic.
- Continuously stir until the butter is melted, then remove from heat and allow to cool for at least 10 minutes. (You don’t want the mixture to be too hot for when you add the eggs to the stuffing otherwise they will scramble.)
- When the breadcrumbs have cooled, transfer to an extra large tin.
- Pour the celery, onions, and garlic mixture evenly over the stuffing cubes.
- Sprinkle the thyme, parsley, celery salt, soy sauce, and celery seed evenly over the stuffing cubes.
- Add 8 eggs to the stuffing mixture.
- Mix thoroughly with a large spoon and flatten the stuffing to fit evenly across the pan.
- Ladle the chicken broth evenly over the top of the stuffing. (Make sure to get the corners as well. Also, if you will be using any of this for the inside of the Turkey, you will want to put some to the side at this point. Just make sure to re-flatten the stuffing in the pan.)
- Bake for 1 hour on 350.
Enjoy!
