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Thanksgiving Classic Bread Stuffing

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Cuisine American

Ingredients
  

  • 2 loaves ciabatta bread cut into 1 inch cubes
  • 8 tbsp unsalted butter
  • 4-5 stalks celery diced
  • 2 large sweet onions diced
  • 1 tsp dried thyme
  • 1 tsp dried crushed rosemary
  • 1.5 tsps dried sage
  • 1 cup chicken stock
  • salt & pepper shakers to taste

Instructions
 

  • A day or two before you plan to make the stuffing, cut the bread into pieces and set out in a pan to stale, stirring once or twice a day to rotate the pieces.
  • If the bread pieces are not already staled, toast in the oven until at least half of the pieces are quite firm and crunchy.
  • Pre-heat the oven to 325 degrees.
  • In a large pan, sauté the onions and celery in the butter until soft enough to cut easily with a spoon.
  • Add the spices and stir well to combine.
  • Place the bread pieces in a large, sided baking pan (such as a lasagna pan) and pour the butter and vegetable mixture over the bread. Stir to evenly coat.
  • 1 hour before the turkey is expected to be done, put the stuffing pan into the oven on the bottom rack.
  • Stir the mixture after 30 minutes, then place back in the oven for another 15 minutes.
  • Pour a small amount of the chicken stock (enough to get the texture of stuffing you prefer) over the stuffing and stir to combine.
  • Place back in the oven for the final 15 minutes.