This Thanksgiving this special stuffing recipe will be MVR (most valuable recipe) of your special dinner! Also, I am sharing with you another herb idea for your Thanksgiving.
"MVR" Savory Stuffing 3 Tbsp unsalted butter, plus more for your dish and foil 1 small loaf country bread (about 1 lb.) cut into ½ inch pieces (about 10 cups) 2 ½ cups chicken broth (try low-sodium) 2 large eggs, beaten 2 medium onions, chopped Salt and pepper (try Kosher) 2 stalks celery, cut into ¼ inch pieces 2 tsp fresh thyme 1 cups fresh flat-leaf parsley, chopped
Heat oven to 375 degrees F. Grease 2 ½ quart casserole dish. Place bread on baking sheet and bake until bread is beginning to turn to a golden brown (20 - 25 minutes). Transfer to a larger bowl and pour broth over the bread and let sit, tossing occasionally, until all absorbed. Fold in the beaten eggs. Meanwhile, heat butter in a large skillet on medium and sauté onions and celery. Season with 3/4 tsp salt and 1⁄2 tsp pepper and cook covered and stirring several minutes (5-10 minutes). Add the herbs and cook 1 minute. Add the veggie mixture to the bread and toss together. Transfer the mixture to a prepared baking dish. Cover loosely with aluminum foil and bake 25 minutes. Uncover and bake until golden brown (15 minutes).
Etc. – When covering your stuffing with foil, don’t forget to grease your foil. In this way the stuffing will not adhere to the foil. Little hint for your mashed potatoes: place 2 cups heavy cream, 4T. unsalted butter, 8 sprigs thyme, 2 sprigs fresh flat-leaf parsley, 1 bay leaf and 6 black peppercorns in small saucepan and bring to a boil. Reduce heat and simmer 3 minutes; remove from heat. Strain cream mixture into the potatoes (approximately 4 lbs. golden potatoes - peeled and quartered). Add 3/4 tsp salt and mash. Oh, by the way "Happy Thanksgiving."