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Before you jump to Classic Stuffing for Thanksgiving recipe, you may want to read this short interesting healthy tips about Nutritious Energy Goodies.
We are very mindful that eating healthy foods can help us really feel better within our bodies. When we eat more healthy meals and less of the unhealthy ones we typically feel much better. A salad tends to make us feel a lot better than a piece of pizza (physically in any case). Sometimes it’s difficult to find healthy foods for something to eat between meals. Shopping for snacks can be a difficult task because you have a great number of options. Here are some healthy snacks that you can use when you need a fast pick me up.
Whole grain snacks are an excellent choice for a fast healthy snack. A slice of whole wheat toast, for example is a great snack in the early morning. Eating on the run can be healthier with whole grain chips and crackers. Choosing whole grain snacks is always much better than eating the refined grains we commonly come across in our grocery stores.
You can find lots of healthy treats you can choose that do not involve a lot of preparation or searching. Choosing to live a healthy lifestyle can be as easy as you want it to be.
We hope you got insight from reading it, now let’s go back to classic stuffing for thanksgiving recipe. To make classic stuffing for thanksgiving you need 13 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Classic Stuffing for Thanksgiving:
- Provide Weekend Before
- Use 6 large rolls or a rustic loaf of bread
- Prepare Thanksgiving Day
- Use 1/8 cup fresh sage
- Get 4 sprigs thyme
- Get 1 sprig fresh rosemary
- Prepare 6 tablespoons unsalted butter
- Provide 1 large yellow onion
- You need 3 stalks celery
- Take 4 cloves garlic
- You need 2 cups low-sodium turkey, chicken, or vegetable broth
- You need 2 large eggs
- Take 1 teaspoon sea salt
Instructions to make Classic Stuffing for Thanksgiving:
- The weekend before Thanksgiving: Cut the rolls into 1 inch cubes, and put into 1 gallon zip lock bag (make sure to vent to allow moisture to escape) for storage in refrigerator until Thanksgiving Day. This is an important step, because you want the bread to stale so that it dries out in the fridge. On Thanksgiving if the bread isn’t hard enough put it into the oven on 170 degrees for 15-30 mins until firm enough.
- Preheat oven to 350 degrees Fahrenheit.
- Set aside rosemary. Clean and remove leaves from thyme sprigs. Finely chop the sage. (note: Safeway Poultry Blend of fresh herbs is exactly enough for this meal)
- Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the onions and garlic and cook for 2 minutes before adding celery, stirring occasionally, cook until very soft for about 10 minutes.
- Stir in the sage and thyme and cook for 2 minutes more. Remove from heat.
- Combine the toasted bread and onion mixture together in a large bowl. Fold mixture together until evenly distributed.
- Place the broth, eggs, and salt into a medium bowl, season with ground pepper if desired, and whisk to combine. Pour over the bread mixture and stir until evenly combined.
- Lightly grease a 9x13–inch baking dish. Transfer the bread mixture into the baking dish and spread into an even layer. Melt the remaining 2 tablespoons of butter and drizzle over the top. Finally add the fresh rosemary on top. There are two ways to do this depending on preference, put the sprig of rosemary on top, or break it up and spread sparingly across the top (my preference).
- Cover the baking dish tightly with aluminum foil, shinny side towards the bread mixture. Bake for 25 minutes at 350 degrees. Uncover and bake until the top is golden-brown, about 15 minutes more.
- Let the dressing cool for 10 minutes before serving.
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