I absolutely love stuffing. I always forget how much I love stuffing until Thanksgiving rolls around and I am loading up my plate with it. My mom has been making the same stuffing recipe for years and it has become a classic side dish at our Thanksgiving table. Since I am on a stuffing kick, this is now on rotation in my kitchen. Also, feel free to cheat and use the pre-toasted stuffing bread cubes for this if you want to save on time and effort- it will still be delicious.
Adapted from Williams-Sonoma's "Thanksgiving: Festive Recipes for the Holiday Table"
1 pound (500 grams) buttermilk bread or egg bread (brioche and challah work well), cut in to 1/2" cubes (can also substitute packages stuffing bread cubes)
6 (90 grams/3 ounces) tablespoons butter
2 large yellow onions, chopped
1 pound (500 grams) mushrooms, cleaned and sliced
3 celery stalks, chopped
1/2 cup chopped fresh parsley
3/4 cup chicken stock
salt and pepper
2 eggs, beaten
Preheat your oven to 400F/205C. Lay the bread crumbs on a baking sheet in a single layer. Bake for about 10 minutes, until golden brown, stirring occasionally. Transfer to a large bowl.
Using a large frying pan over medium-high heat, melt the butter. Once the butter is hot, add the onion and cook until they are golden brown, stirring occasionally. This will take around 20 minutes. Lower your cooking heat to medium and mix in the mushrooms and celery. Cook for about 8 minutes, until tender, stirring frequently. Pour this mixture into your bowl with the toasted bread cubes and add the parsley to the bowl.
Using your same frying pan, bring the stock to a boil, scraping up any brown pieces. Add the stock to the bread, season with salt and pepper and mix in the egg.
Reduce your oven temperate to 325F/162C. Butter a 9"x13" baking dish and spoon the stuffing into it. Cover the stuffing with foil and bake for 30 minutes. Remove the foil cove and continue baking for another 30 minutes, or until the top of the stuffing is golden brown. Pin It Now!
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