Grandma’s Thanksgiving Stuffing

You Will Need:

  • Infinite Herbs Holiday Turkey Blend: Thyme, Rosemary, and Sage, 3 Tbsp, chopped
  • Butter, ¼ cup, melted
  • Eggs, 4 whole eggs + 4 egg whites, beaten
  • Olive Oil, 1 Tbsp
  • White Bread, 2 whole loaves, cubed
  • Celery, 4 cups, chopped
  • Onion, 2 cups, chopped
  • Chicken Stock, 2 cups, warm
  • Salt, 1 Tbsp
  • Pepper, ½ Tbsp

Recipe Serves: 12
1. Leave cubed bread out overnight to dry out slightly OR place bread on a baking sheet and toast for 5 minutes in a 350 degree oven.
2. Heat a large sauté pan over medium heat. Add olive oil, celery, and onion and cook 5-7 minutes or until soft and translucent
3. In a large bowl combine eggs with warm chicken stock and melted butter. Add bread cubes and toss to coat evenly. Add cooked onion mixture and chopped herbs. Season with salt and pepper. Using your hands, mix well to soften bread with the stock and eggs and to evenly combine mixture
4. Place in a greased baking dish, cover and bake in 350 oven for 20-25 minutes, then uncover and continue baking 10 minutes or until golden brown on top. Serve with gravy

Recipes and Pictures by Chef Katie Reineberg