Thanksgiving Classic Bread Stuffing

By KrissyW330

Ingredients

• 15 cups of 1/2" bread cubes (challah, wholegrain and ciabatta)
• 1/4 cup butter plus 1Tablespoon cut into small pieces
• 1/4 cup plus 1 Tablespoon olive oil
• 1 very large onion, very finely diced (roughly 2 1/2 cups)
• 2 stalks celery, very finely dice (roughly 1/2 cup)
• 1 Tablespoon finely chopped Thyme
• 2 1/2 teaspoons coarse salt
• 1 teaspoon freshly ground pepper
• 2 1/2 Tablespoons finely chopped parsley
• 2 1/2 cups chicken stock, divided
• 2 eggs
• 1 1/2 cups milk

Preparation

Step 1

Preheat the oven to 300. Spread the bread cubes out on two cookie sheets and bake for about 10 minutes or until a bit dried out, not browned.

Meanwhile, heat the 1/4 cup of butter and olive oil over medium heat in a large saute pan. Add the onion, celery, rosemary, salt and pepper and sweat the mixture for 20 minutes, keeping the heat low enough so that the vegetables don't color-you just want them to get soft and sweet. Turn off the heat, add the parsley and let the mixture cool for about 10 minutes in the pan. Add the bread cubes and 2 cups of stock, stir to evenly distribute. Let the mixture sit for about an hour to let the flavors really get into everything (now's a good time to work on other Thanksgiving dishes!)

Set the oven to 350. Put the stuffing into an oven proof baking dish. Pour over the remaining stock. In a mixing bowl, beat eggs and milk. Pour over bread mixture and stir to evenly distribute. Dot with remaining butter. Bake for 45 minutes or until the top is slightly browned.