Garlic Rosemary stuffing is the recipe we will be making for Thanksgiving 2014.
Stuffing is my favorite traditional Thanksgiving dish. This is the only time in the whole year that I prepare it and eat it! It was what I missed the most from a Thanksgiving meal during the years I lived in Brazil by myself where Thanksgiving doesn’t exist. Yet somehow Black Friday is something they participate in, that makes me sad 🙁 AND still I respect people’s different point of views and values. It is kind of hard to have the feeling of Thanksgiving if you have never experienced the whole culture, while a great sale is a great sale anywhere in the world right?
Let’s get to our recipe which should be made the day before Thanksgiving so the bread has plenty of time to dry out and then soak in the flavors! Yum!
This Garlic Rosemary stuffing recipe makes a ton(20 cups)! So you will have plenty plus left overs.
- 1 18-oz loaf rustic white bread, cut into 1 inch cubes (about 10 cups)
- 1 18-oz loaf rustic whole wheat bread, cut into 1 inch cubes (about 10 cups)
- 1/2 cup unsalted butter
- 2 pounds yellow onions, chopped (6.5 cups)
- 6 stalks celery, chopped (3 cups)
- 2 teaspoons celery seeds
- 10 cloves garlic, minced
- 4 large eggs, beaten
- 3 Tablespoons finely chopped rosemary leaves
- 2 Tablespoons finely chopped sage leaves
- 3 to 4 cups turkey or chicken stock
- 1/4 cup olive oil
- 2 cups fresh or frozen cranberries
- Preheat oven to 350°F. spread bread cubes on 2 shallow baking pans. Toast 15 minutes or until lightly golden brown, stirring frequently. Cool.
- In a large skillet heat butter over medium-high heat. Add onions, celery, and celery seeds. Cook and stir until soft, about 10 minutes.
- In a very large bowl combine garlic, eggs, rosemary, and sage. Add stock, 2.5 tablespoon salt and 1 teaspoon pepper. Working in batches , add bread cubes and onion mixture; gently toss to combine.
- Divide bread mixture between 2 lightly greased 3-qt baking dishes. Drizzle each with 2 tablespoons of olive oil. Cover with foil; refrigerate overnight.
Preheat oven to 350°F. Bake covered, 25 minutes. Remove foil. Increase oven to 375°F. Bake 20 minutes more or until tops are lightly browned and dressing is heated through. Remove from oven. Stir 1 cup cranberries into each dish. Let stand 10 minutes.
From Better Homes and Gardens BHG.com November 2014