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Before you jump to Classic Stuffing for Thanksgiving recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Money.
It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. According to the experts, to clean up the environment we are all going to have to make some changes. This needs to happen soon and living in methods more friendly to the environment should become a mission for every individual family. Keep reading for some ways to go green and save energy, mainly in the kitchen.
Changing light bulbs is actually as good a spot to start as any. This will go outside of the kitchen, but that is okay. The usual light bulbs are the incandescent variety, which should be replaced with compact fluorescent lightbulbs, which save energy. They cost somewhat more in the beginning, but they last ten times longer, and use less electricity. Changing the light bulbs would keep a lot of bulbs out of the landfills, and that is good. Along with different light bulbs, you have to learn to leave the lights off when they are not needed. In the kitchen is where you’ll regularly find members of a family, and often the lights usually are not turned off until the last person goes to bed. This also takes place in the rest of the house, but we are trying to save money in the kitchen. Try keeping the lights off if you don’t absolutely need them, and notice how much electricity you can save.
As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. Green living is something we can all perform, without difficulty. A lot of it truly is basically making use of common sense.
We hope you got insight from reading it, now let’s go back to classic stuffing for thanksgiving recipe. You can cook classic stuffing for thanksgiving using 13 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to prepare Classic Stuffing for Thanksgiving:
- Get of Weekend Before.
- Provide 6 of large rolls or a rustic loaf of bread.
- You need of Thanksgiving Day.
- Get 1/8 cup of fresh sage.
- Use 4 sprigs of thyme.
- Prepare 1 sprig of fresh rosemary.
- Prepare 6 tablespoons of unsalted butter.
- Provide 1 of large yellow onion.
- Use 3 stalks of celery.
- Prepare 4 cloves of garlic.
- Use 2 cups of low-sodium turkey, chicken, or vegetable broth.
- Prepare 2 of large eggs.
- Prepare 1 teaspoon of sea salt.
Steps to make Classic Stuffing for Thanksgiving:
- The weekend before Thanksgiving: Cut the rolls into 1 inch cubes, and put into 1 gallon zip lock bag (make sure to vent to allow moisture to escape) for storage in refrigerator until Thanksgiving Day. This is an important step, because you want the bread to stale so that it dries out in the fridge. On Thanksgiving if the bread isn’t hard enough put it into the oven on 170 degrees for 15-30 mins until firm enough..
- Preheat oven to 350 degrees Fahrenheit..
- Set aside rosemary. Clean and remove leaves from thyme sprigs. Finely chop the sage. (note: Safeway Poultry Blend of fresh herbs is exactly enough for this meal).
- Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the onions and garlic and cook for 2 minutes before adding celery, stirring occasionally, cook until very soft for about 10 minutes..
- Stir in the sage and thyme and cook for 2 minutes more. Remove from heat..
- Combine the toasted bread and onion mixture together in a large bowl. Fold mixture together until evenly distributed..
- Place the broth, eggs, and salt into a medium bowl, season with ground pepper if desired, and whisk to combine. Pour over the bread mixture and stir until evenly combined..
- Lightly grease a 9×13–inch baking dish. Transfer the bread mixture into the baking dish and spread into an even layer. Melt the remaining 2 tablespoons of butter and drizzle over the top. Finally add the fresh rosemary on top. There are two ways to do this depending on preference, put the sprig of rosemary on top, or break it up and spread sparingly across the top (my preference)..
- Cover the baking dish tightly with aluminum foil, shinny side towards the bread mixture. Bake for 25 minutes at 350 degrees. Uncover and bake until the top is golden-brown, about 15 minutes more..
- Let the dressing cool for 10 minutes before serving..
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