Channel: What's For Din'?

Category: Howto & Style

Tags: stuffingdressing recipecourtney budzynquick stuffingclassic stuffing recipestuffing recipethanksgiving stuffing recipetraditional stuffing recipehow to make stuffingdelicious stuffing recipebest stuffing recipewhat's for din'?dressingturkey recipeturkeythanksgiving stuffingdressing recipesthanksgivingeasy stuffingbasic stuffing recipeold fashioned stuffing recipeeasy stuffing recipethanksgiving recipes

Description: Classic Stuffing Recipe | Easy Traditional Stuffing Recipe Almost everyone and their mother’s brother has a fantastic traditional stuffing recipe. But for those of you who are intimidated just by the idea of making stuffing, I have you covered! This is your very basic, yet very delicious, classic stuffing recipe. It takes minimal effort and the flavors taste like you spent all day on it! I personally don’t like stuffing my stuffing into a turkey. I am not a fan of overly soggy stuffing and stuffing it in a turkey tends to result that way. Making stuffing using this method allows you to control the amount of liquid resulting in a beautiful stuffing. I know you all will love this! Thank you so much for watching! xoxo, Court. STALK ME ON SOCIAL MEDIA: • INSTAGRAM: @MRSBUDZYN • SNAPCHAT: CBUDZYN5 • FACEBOOOK: facebook.com/CourtneyBudzyn • GOOGLE+: goo.gl/h1bWyR • CHANNELS.CC: channels.cc/channel/whatsfordin ----------------------------------------------- Watch my Turkey Recipe here! : goo.gl/Lor9Qg | Ingredients | 1 Loaf French Bread, Cubed (About 14 Cups) 1 Stick Butter (1/2 Cup) 1 Large Onion, Finely Diced 3 Ribs Celery. Finley Diced ½ Cup Fresh Parsley, Roughly Chopped 1 Tablespoon Fresh Thyme, Chopped 1 Tablespoon Fresh Sage, Chopped 2 ½ - 3 ½ Cups Chicken or Turkey Stock 2 Large Eggs, Beaten Salt and Pepper to Taste | Instructions | Chop bread into 1/2 inch cubes. Allow to sit out a few nights to dry out, or place in a 200 degree F oven for 1 hour, tossing occasionally to prevent browning. In a large dutch oven over medium high heat, melt butter. Add onion, celery, and season with salt and pepper. Saute until softened, about 5 minutes. Add thyme, sage, and parsley. Cook an additional two minutes or until fragrant. Add chicken stock and bring to a simmer. Remove from heat and add bread cubes. Stir until the liquid is completely absorbed. Season again with salt and pepper. Beat together two large eggs and mix into the stuffing. Cover, and bake in a preheated oven at 375 Degrees F for 30 minutes. Uncover for the last 15 minutes to brown the top. Enjoy!