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Classic Stuffing for Thanksgiving
Classic Stuffing for Thanksgiving

Before you jump to Classic Stuffing for Thanksgiving recipe, you may want to read this short interesting healthy tips about Learn How to Elevate Your Mood with Food.

A lot of us have been trained to believe that comfort foods are bad and to be avoided. Often, if your comfort food is made of candy or other junk foods, this holds true. Otherwise, comfort foods can be super nourishing and good for you. There are several foods that basically can improve your moods when you eat them. If you feel a little bit down and need a happiness pick me up, try some of these.

Eggs, believe it or not, are wonderful for helping you fight depression. You should see to it, however, that what you make includes the yolk. Whenever you want to cheer yourself up, the yolk is the most vital part of the egg. Eggs, specifically the yolks, are loaded with B vitamins. B vitamins can actually help you boost your mood. This is because they improve the function of your brain’s neural transmitters (the parts of the brain that affect how you feel). Try consuming some eggs to feel better!

Now you can see that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try a few of these tips instead.

We hope you got insight from reading it, now let’s go back to classic stuffing for thanksgiving recipe. You can have classic stuffing for thanksgiving using 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Classic Stuffing for Thanksgiving:
  1. Prepare Weekend Before
  2. Use 6 large rolls or a rustic loaf of bread
  3. Prepare Thanksgiving Day
  4. Provide 1/8 cup fresh sage
  5. You need 4 sprigs thyme
  6. Get 1 sprig fresh rosemary
  7. You need 6 tablespoons unsalted butter
  8. Take 1 large yellow onion
  9. Provide 3 stalks celery
  10. Take 4 cloves garlic
  11. You need 2 cups low-sodium turkey, chicken, or vegetable broth
  12. Use 2 large eggs
  13. Take 1 teaspoon sea salt
Steps to make Classic Stuffing for Thanksgiving:
  1. The weekend before Thanksgiving: Cut the rolls into 1 inch cubes, and put into 1 gallon zip lock bag (make sure to vent to allow moisture to escape) for storage in refrigerator until Thanksgiving Day. This is an important step, because you want the bread to stale so that it dries out in the fridge. On Thanksgiving if the bread isn’t hard enough put it into the oven on 170 degrees for 15-30 mins until firm enough.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Set aside rosemary. Clean and remove leaves from thyme sprigs. Finely chop the sage. (note: Safeway Poultry Blend of fresh herbs is exactly enough for this meal)
  4. Melt 4 tablespoons of butter in a large skillet over medium-high heat. Add the onions and garlic and cook for 2 minutes before adding celery, stirring occasionally, cook until very soft for about 10 minutes.
  5. Stir in the sage and thyme and cook for 2 minutes more. Remove from heat.
  6. Combine the toasted bread and onion mixture together in a large bowl. Fold mixture together until evenly distributed.
  7. Place the broth, eggs, and salt into a medium bowl, season with ground pepper if desired, and whisk to combine. Pour over the bread mixture and stir until evenly combined.
  8. Lightly grease a 9x13–inch baking dish. Transfer the bread mixture into the baking dish and spread into an even layer. Melt the remaining 2 tablespoons of butter and drizzle over the top. Finally add the fresh rosemary on top. There are two ways to do this depending on preference, put the sprig of rosemary on top, or break it up and spread sparingly across the top (my preference).
  9. Cover the baking dish tightly with aluminum foil, shinny side towards the bread mixture. Bake for 25 minutes at 350 degrees. Uncover and bake until the top is golden-brown, about 15 minutes more.
  10. Let the dressing cool for 10 minutes before serving.

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