I use Seasoned Pepperidge Farm bread crumbs and cubes. They also make cornbread cubes which I do not use. You can use what you want. If you want to use fresh bread, you can also use any type of bread you have on hand, loaf bread, burger or dog rolls, bagels, dinner rolls, whatever. If using fresh bread you MUST tear it into small pieces the night before you plan to cook it and leave it on the counter in a container covered with a paper towel to prevent floating particles from getting in your bread. Leaving out overnight allows the bread to get stale and slightly hard. Fresh bread must be left out 12 hours.
Coat a 13x9 2 inch deep aluminum pan with non-stick spay. Pour 1.5 bags of bread crumbs in the pan, leaving about a 1/2 inch from the top edge. Once you have added the turkey drippings to the chicken broth, onion and celery mixture you will ladle the juice on top of the bread crumbs. Remember that 6-8qt pot of chicken broth, onions, celery and turkey drippings from the Turkey recipe? If you are not making a turkey simply use a bunch of celery and 4 diced onions simmered in full 4-5qt pot of 50/50 chicken broth and water until the onions and celery are translucent. Do not forget to season with salt and pepper.
Ladle the mixture in increments over top the bread crumbs. You do NOT want to oversaturate or make the stuffing juicy. Ladle several scoops of juice and then stir. You want to make sure that all of the bread crumbs are completely coated, there should not be any dry bread crumbs left in the pan. Once done, pat the stuffing down so it is even on the top. Put the pan in the oven at 350 for about 30 minutes. or until slightly brown and crispy on the top.
When making Thanksgiving dinner, I usually put the 13x9 pan of stuffing beside the 13x9 pan of broccoli casserole in the oven while the turkey is resting. Once these two items are cooked remove them from the oven and lightly cover with foil to keep warm while you finish the rest of your Turkey Dinner.
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