- 2 large, whole or sliced loaves of bread (ideally sourdough)
- Extra-virgin olive oil
- 3/4 cup (168g) unsalted Butter
- 5 shallots, finely diced
- 3 ribs celery, sliced
- 4 cloves garlic, roughly chopped
- Kosher salt and freshly ground black pepper, to taste
- 1 Tbsp (6g) fresh sage, roughly chopped
- 1 Tbsp (4g) fresh thyme, roughly chopped
- 1/2 cup fresh parsley, finely chopped
- 2 cups of store-bought or homemade turkey stock (see recipe), divided
- 2 large eggs
- Vegetable oil cooking spray
Quick & Cheap Thanksgiving Stuffing
Impress your family with Joshua Weissman's Thanksgiving stuffing recipe.
Prep
30 minutes
Cook
1 hour, 15 minutes
Total
1 hour, 45 minutes
Serves
10
people
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Ingredients
Directions
- Preheat the oven to 350℉ (175℃).
- Cut the bread into 1” (2.5cm) cubes and transfer to a rimmed baking sheet. Drizzle generously with olive oil, toss to evenly coat and spread into a single layer.
- Bake in the oven for 15-20 minutes until the bread is toasted and dry. Remove from the oven and add the toasted bread to a large bowl. Set aside to cool.
- In a medium saucepan over medium heat, add the butter and melt until bubbling.
- Add the shallots, celery and garlic then season with salt and pepper, to taste. Stir to combine and saute until just softened.
- Add the fresh herbs, stir to combine, and cook for 20 seconds until fragrant.
- Add 1 cup of turkey stock and bring to a light boil.
- Carefully pour the aromatics and stock into the bowl of cooled, toasted bread and toss to combine.
- In a separate, medium, bowl whisk together the remaining 1 cup of turkey stock and the eggs until thoroughly combined. Pour over the bread and toss to fully coat.
- Grease a 9x13” (23x30cm) baking dish with cooking spray.
- Pour the stuffing into the prepared baking dish and spread into an even layer. Bake in the oven for 35-45 minutes until fully cooked through and the top is golden brown and crisp.
- Set aside to keep warm.
