Classic Stuffing

Is there anything better than classic stuffing?

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Classic Stuffing

Author: Lizzy Sirgey

This classic stuffing will be a Thanksgiving staple

Ingredients

Classic Stuffing

• 3 tbsp salted butter
• 5 celery stalks, finely sliced
• 2 large carrots, small diced
• 1 large onion, diced
• 1 pepperidge farm herbed stuffing, cubed stuffing
• 1 pepperidge farm herbed stuffing, classic stuffing
• 1 tsp salt
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp chopped sage
• 1 tbsp fresh thyme
• 8 cups vegetable stock

for the bird

• 1 stick of salted butter or dairy free butter, softened, per 4lb bird
• 2 tbsp chopped fresh sage
• 2 tbsp fresh thyme leaves
• 1 tbsp finely chopped fresh rosemary
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp salt
• 1 tsp pepper

Instructions

1. Heat a large pot over medium high heat. Add butter and let melt.
2. Add in your onions, carrots and celery. Stir to coat in the butter.
3. Add seasonings and herbs and stir to combine. Cook until softened and onions are golden.
4. Add your classic and cubed stuffing to a large rectangular dish. Pour your vegetables over and stir to combine. Finally add your vegetable stock and mix well.
5. Cover and set aside**
6. Preheat oven to 375 degrees. Add your butter, herbs and seasoning to a medium bowl and mix well.
7. Pat your poultry until dry. Stuff with stuffing and tie legs together. Spread butter over entirety of the skin.
8. Cook until internal temperature reaches 165 degrees. About an hour and a half per 4-6 lb bird.
9. Cook any remaining stuffing in a baking dish at 375 for 45 minutes.
10. ** you can make this up to a day in advance, just add half the liquid up front and half the liquid before baking.