Classic Stuffing - Recipe from Price Chopper
Classic Stuffing
Classic, amazing, easy, homemade stuffing that everyone loves! Part of our Holiday Handbook collection.
Back to Basics: How to Make Chicken Stock
This week on Back to Basics, Whitney shows us How to Make Chicken Stock using leftover Chopper Chicken Rotisserie Chicken.
Classic Stuffing
Fresh Dish Foodie, Dylan, is making a cozy classic for the holidays: Classic Stuffing.
Classic, amazing, easy, homemade stuffing that everyone loves! Part of our Holiday Handbook collection.
- Preheat oven to 250°. Butter (or use cooking spray) a 13x9-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
- Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with dried bread then stir in herbs, salt, and pepper. Drizzle in 11/4 cups stock and toss gently. Let cool.
- Preheat oven to 350°. Whisk 11/4 cups stock and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes
RELATED POSTS
Back to Basics: How to Make Chicken Stock
This week on Back to Basics, Whitney shows us How to Make Chicken Stock using leftover Chopper Chicken Rotisserie Chicken.
Classic Stuffing
Fresh Dish Foodie, Dylan, is making a cozy classic for the holidays: Classic Stuffing.
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