The bread cubes can even be cut and baked a few weeks or months in advance then frozen.
Bake as directed while adding about 10 extra minutes to the baking time since it will be going in cold. The following day remove from the fridge while the oven preheats. Pour into the baking dish, cover and refrigerate. Prepare the stuffing as directed the day before. Probably the biggest question here will be “can this be made in advance”? Yes this can definitely be done. Keep in mind you can do this in advance to save time on holidays. This stuffing is likely to become a new Thanksgiving tradition in your home! Once you try it homemade you’ll never look back!Įvery time I make this people love it! It’s just good old fashioned stuffing the way it’s meant to be, made with bakery bread and fresh ingredients!Īnd trust me cutting and drying your own bread cubes is worth the extra step. you will see a drastic difference in the final results, depending on how many eggs you used.My favorite Stuffing recipe! Made from scratch and 100 times better than what you get in a box! It includes hearty bread, lots of butter, a flavorful blend of aromatics including fresh herbs and vegetables, and it’s finished with nicely seasoned chicken broth to soak it all up. You could even go so far as to test this theory with a cake batter (or even stuffing). Then cook and test the two to see which one you prefer. The number of eggs really depends on the recipe and whether or not you like your stuffing dry and crisp or moist and dense.Ī good idea would be to try making another stuffing and take half of it and add the appropriate amount of eggs (as per your recipe), with the other half, leave the eggs out. With all that said, many recipes do not call for eggs in stuffing. This will make for a cake that seems less greasy.Įggs also provide fat and moisture to a cake, which will make for a more tender, moist cake. In the case of cake batters, emulsifying the eggs helps to bring together the fats and liquids in the cake batter. For instance, the golden hue of an egg yolk will add a soft yellow color to a cake. The eggs in the stuffing - as well as cakes - are used to provide structure - they give the stuffing (or cake) lightness and stability.Ī beaten, or aerated, eggs helps to incorporate air into, which also helps with leavening.Įggs are also used to provide flavor, richness and in some cases color. You could easily add personalize this to your tastes by adding sautéed mushrooms or substituting those crispy onions for the sautéed shallots. Sorry there are no amounts, it just depends on how many you are cooking for. Can serve immediately or keep warm in low oven while you're carving the turkey. Crumble pancetta on top, add salt and pepper to taste. Add green beans and toss until warmed through. Slice several shallots thinly and sauté until softened in the pancetta drippings (add olive oil or butter if needed) and just beginning to turn golden. Then, on thanksgiving day, crisp some thinly sliced pancetta and set it aside. This can be done the day before and kept in the refrigerator until needed. I can't stand green bean casserole either, so this is what I do: I precook French green beans (boiling salted water about 4 minutes until crisp tender, then plunge in ice water to stop cooking). Most everything in the dressing (onion, celery, salt, pepper, and even sage) you can do to suit your own taste. 
I do alot of tasting during the cooking process. I mix well and use enough stock to make it soupy, i let mine sit for about 30 minutes to asorb broth, them i add more, if desired before i pour it in dish to bake.īake on 450 degree until gloden brown or until done~ Salt & pepper to taste ( I use quite abit of black pepper) I use a large cast iron frying pan- grease well, preheat oven to 450 degree's.ġ can of campbell's cream of chicken soupġ to 2 tsp of ground sage - I just taste until amount desired I mix everything together and really well (this is important) Water - Add water until mixture is kinda soupyġ heaping tablespoon of shortening (you can use regular vegtable oil but shortening/lard is better)
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