The BEST Thanksgiving Stuffing Recipe You’ll Ever Make

By Natasha's Kitchen · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F and grease a 9x13 inch casserole dish.
2. Bake the bread on a large rimmed sheet for 12 to 15 minutes until fully dried and crisp like croutons (add 5 to 10 minutes if the bread is fresher), then move it to a large bowl.
3. Fry the bacon in a large skillet over medium heat until browned and crisp, lift it out with a slotted spoon and scatter it over the bread. (If using pancetta, add some olive oil, since it releases less fat.)
4. In the bacon fat, melt 8 tablespoons of butter, add the onion, celery, garlic and rosemary, and sauté for 6 to 8 minutes, stirring often, until the onions are very soft.
5. Stir in the parsley, salt and pepper, then pour the onion mixture over the bread and toss.
6. Stir half the chicken stock into the bread mixture; whisk the remaining stock with the eggs, pour over the bread and toss until combined.
7. Transfer to the prepared dish, dot with the remaining 4 tablespoons of butter, cover with foil and bake at 350°F for 40 minutes.
8. Uncover and bake for another 30 to 40 minutes, until the top is crisp and golden brown.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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GarlicOnionEggBreadCeleryBacon