Classic Stuffing

I'll be the first to admit that stuffing is not always my favorite thing on the table at the holidays. I don't really like crazy combinations of stuffing, for me stuffing should be traditional. Call me old fashioned, but that's how I feel about it. When I started to plan out my recipes for Thanksgiving this year, I knew that I had to try making my own version, especially because Thanksgiving virtually didn't exist last year. This classic stuffing has one shortcut: pre-cut bread cubes. I'm all for finding ways to make recipes accessible, and if that means buying bread cubes already dried out for me, I'm totally game. Plus, it allows me to shorten the recipe time and I am fine with that. This classic stuffing also calls for a mirepoix: a sautéed blend of celery, onion, and garlic (Traditionally with carrots too, but I opted not to use carrots here) which gives this stuffing the most amazing flavor and aromatics as it bakes. This will be your showstopper for Thanksgiving, no doubt!

There's a few different ways folks make stuffing, and that is either to use egg or not to use egg. Why? The egg helps to bind the bread as it bakes, making it more of a casserole and brings everything together. Without the egg, it won't gel together the way it would with egg. I prefer using egg as a binder when it bakes because to me, stuffing is moist, a little jiggly, and similar to that of a casserole. What I love about classic stuffing is that it leaves room for other dishes to accompany the stuffing such as that roasted turkey, roasted Brussel sprouts, or a side of mac and cheese. When you make this recipe, you won't believe how easy it is, and you will INSTANTLY feel all the feels that this season brings: warmth, comfort, love, and genuine happiness. I absolutely love when I sauté aromatics as it fills my home with such incredible scents. Who needs candles when all you need is a little butter, garlic, and rosemary?!

Stuffing Ingredients:

• Bread cubes: you can find a large bag in just about any store. It saves loads of time in the preparation of this dish, of course you have the option to dry out your own brioche, but do so a day or two before, and cut into smaller cubes the day of.
• Eggs: this will help bind the stuffing together as it bakes.
• Mirepoix: Mirepoix is a combination of celery, garlic, onion sautéed in butter. Literally NOTHING better than this.
• Bone broth or stock: the main ingredient in the stuffing to keep it moist and not dry out as it bakes. This also can be swapped for veggie stock if keeping it vegan or vegetarian (will have to omit eggs if vegan though...)
• Fresh herbs: stuffing isn't stuffing without the freshly chopped herbs. Fresh sage, rosemary, and thyme are the chosen herbs for this stuffing and they deliver big time!

Stuffing Tips:

• More moisture, the better. You do not want to have dried out stuffing, so 2 cups and maybe an extra 1/4 cup will do the trick here.
• Cover the stuffing with foil for most of the baking, then take off the foil for the last 15 so it crisps on top.
• Sauté some of the fresh herbs in with the mirepoix as it cooks, and add fresh herbs in again as you assemble the stuffing prior to baking.
• Use butter for the sauté of the aromatics, trust me. It gives the mirepoix such a good flavor, and butter is always better.

Since i've made this classic version, MAYBE I'll consider making one with apples and ground sausage. That's the fun in blogging and creating recipes, it's the exploration of different combinations of flavors, textures, and seeing how my ideas come to fruition. I love sharing my recipes with all of you, and I hope you find inspiration with my creations to get in the kitchen and create memories with your family, the way I do with mine. Happy Holidays!