Crispy Baked Stuffing
A classic Thanksgiving bread stuffing with fresh bread cubes, butter, celery, scallions, garlic and thyme. Baked covered, then uncovered, so you can make it soft or crispy on top.
Ingredients
- 1 lb loaf of fresh bread cut into 1/2 inch cubes approximately 8 to 10 cups
- 1/4 lb 1/2 cup unsalted butter
- 2 cups celery chopped
- 1 bunch scallions washed and thinly sliced keeping white and greens separated
- 1 Tbs minced garlic
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup chicken stock or turkey broth
Instructions
- Preheat oven to 350 degrees F.
- In a large pan over medium heat, melt butter. Add celery, scallion whites, garlic, thyme, salt, and pepper. Cook until celery and onion are soft (3 to 5 minutes). Add chicken stock and stir until combined. Remove from heat.
- In a large bowl, add bread cubes and scallions greens. Toss to combine well. Pour butter/vegetable mixture over bread and once again toss to coat. Allow bread crumbs to sit for 5 minutes to allowed the liquid to absorb into the bread.
- In lightly greased 11 x 7 x 2 inches baking dish, evenly spoon stuffing mixture into the pan. Baked covered for 30 minutes. Uncover and continue to bake for 15 to 25 minutes until stuffing reaches desired brown color and crispiness (I like mine more crispy and baked mine uncovered for the full additional 25 minutes).
Notes
If you would like to stuff the turkey with your stuffing, go ahead and omit all or at least 1/2 cup of the chicken stock/turkey broth from the recipe. The juices from your turkey will add more liquid to the stuffing as it cooks.