Try this homemade stuffing (or dressing) recipe for Thanksgiving

Whatever it’s called, this homemade stuffing is good

You can call it stuffing or you can call it dressing.

Gaby Perea calls it stuffing.

Call it whatever you want, but you have to have it at Thanksgiving. The turkey isn’t complete without it.

But don’t just pick up some instant stuffing at the store. Try Perea’s homemade stuffing recipe.

Perea, a senior at Martin High School and an advanced culinary student at the Dan Dipert Career and Technical Center, knows something about the quintessential side dish. After all, her mom’s stuffing is her favorite thing to eat at Thanksgiving.

“I’m thankful for my family and all the opportunities they’ve given me,” Perea said about what she’s thankful for this year.

And your family will be thankful for you when you give them the opportunity to eat this homemade stuffing recipe. Perea walks you through how to make it in the video, and the ingredients and instructions are below.

Enjoy!

Thanksgiving Stuffing Recipe

INGREDIENTS

• • 18 to 24 ounces bread cubes, (1.5 loaves of bread, or about 12 to 14 cups) preferably toasted or stale
  • 1 cup unsalted butter
  • 3 cups diced sweet onion, roughly 2 large onions
  • 2 cups diced celery
  • 6 garlic cloves, minced
  • kosher salt and pepper
  • 3 Tablespoons chopped fresh sage
  • 3 Tablespoons chopped fresh parsley
  • 3 Tablespoons chopped fresh rosemary
  • 2 1/2 cups chicken or vegetable stock
  • 2 large eggs
  • a mixture of fresh herbs for sprinkling

INSTRUCTIONS

1. 1. Preheat the oven to 350 degrees F. Brush a 9×13 baking dish with melted butter, olive oil or spray with nonstick spray.
   2.  Place the bread in a large mixing bowl (this may be easier for you to stir!) or the baking dish that you will bake it in. You can also separate this into two baking dishes if it’s easier.
   3. Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper – at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
   4. Pour the onion celery mixture over the bread crumbs and toss well to coat.
   5. In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
   6. Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.

If you missed David Hamilton’s turkey brine and rub recipes yesterday, here they are are. And come back tomorrow for Gaby’s Apple Pie.