So earlier, I shared with you our Foolproof Roasted Turkey and Gravy, but what is Thanksgiving without your stuffing? It’s the one thing that the kids just love, and to be honest, they have been known to bypass the turkey altogether and go straight for the stuffing. Today I also want to share with you our Easy Turkey Stuffing. They go hand in hand, and you really can’t have one without the other.
Here is what you’ll need.
7 cubes cubed ciabatta
3 tablespoons butter
2 tablespoons olive oil
1 small onion, finely diced
1 celery stalk, finely diced
1/4 cup shredded carrots, chopped
3 garlic cloves, minced
2 – 2 1/2 cups turkey broth
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh sage leaves, minced
1 teaspoon fresh thyme leaves
Preheat the oven to 350 degrees F.
Spray a 2-quart baking dish with non-stick cooking spray and set aside.
Add the butter, olive oil, onion, carrots, celery and garlic to a large pan over medium heat.
Cook until the vegetables are soft, which should take 6-8 minutes. You do not want this to brown at all, so adjust the heat accordingly if it’s cooking too high.
Add the sage, thyme, salt and pepper and stir to combine. Cook for about one minute or until fragrant.
Add the bread cubes and toss to combine.
Drizzle one cup of the broth over the bread and stir to combine. Add one more cup and stir. Depending on how moist you like your stuffing, you can stop now or add the remaining broth.
Pour the stuffing into your prepared baking dish, cover with foil, and bake for 30 minutes. Uncover and bake for an additional 20 minutes, or until the top is golden brown. If you like a really crispy top, you can turn the oven up to broil for the last minute or two. Watch it closely so it doesn’t burn!
You can also use chicken stock if you can’t find store-bought turkey broth.
To make this even tastier, use the liquid from your roasted turkey in place of the broth!