I know this recipe title is making a pretty serious Thanksgiving claim, but so far, I’ve never had a single friend or family member disagree after tasting it! I use two types of bread for a heavenly, variable texture and flavor: soft, enriched challah and crusty, chewy French country loaf. The cubes of bread get saturated in the usual suspects of butter, celery, stock, and eggs, but I mix it up by adding scallions and shallots, and a veritable mountain of fresh herbs in the form of parsley, sage, and thyme. You’re going to watch this dish disappear before anything else on your Thanksgiving table!
Better-than-Stove-Top Stuffing
WHAT YOU’LL NEED
- 6 cups country-style French bread cut into 1-inch cubes about 8 inch loaf
- 6 cups challah cut into 1 inch cubes about 8 inch loaf
- 1 cup butter 2 sticks, plus more for greasing
- 1 cup finely sliced shallots about 2-3 shallots
- 1 cup diced celery about 5-6 stalks
- 1 bunch scallions whites and greens divided and thinly sliced (¾ cup whites, 1 cup greens)
- 2 garlic cloves minced
- ½ cup chopped fresh Italian parsley
- ¼ cup roughly chopped fresh sage
- ¼ cup fresh thyme leaves and tender stems
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 large eggs
- 2 cups vegetable stock
Instructions
- Preheat oven to 375°F. Grease a 9×13 baking dish with butter and set aside.
- Place bread cubes on a baking sheet then place in oven for 10 minutes to toast. Once toasted, remove from oven and set aside.
- In a large skillet over a medium-high heat, add butter. Once melted, add shallots, celery, scallion whites, and garlic. Cook for about 10 minutes, stirring occasionally, or until vegetables are translucent and soft.
- Transfer the mixture to a large mixing bowl and add scallion greens, parsley, sage, thyme, salt, black pepper, eggs and vegetable stock. Mix all the ingredients together until fully combined. Add in the toasted bread then toss, with your hands, until all the bread is coated in the mixture.
- Add to pre-greased baking dish and bake for about 25 minutes until golden brown on top and still moist on the interior. Allow to cool for 5-10 minutes before serving.
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