No Thanksgiving table is complete without stuffing, though its contents can vary widely. In the South, cornbread stuffing is popular and usually referred to as "dressing." Stuffing as a concept—filling the cavity of birds or game—dates to about the first century CE when it was described in a cookbook written by the Roman, Apicius. He used vegetables, nuts, herbs, and chopped liver. Some of these essentials still appear in stuffing today. Early American recipes for stuffing date to 1836. It was likely the advent of quick cooking Stovetop Stuffing in 1972 as to why stuffing is now commonly prepared outside the Thanksgiving turkey. Inside or out, stuffing is a classic side dish that no holiday feast is complete without.
Recipe Servings: 6
Ingredients
- ⅓ cup butter, plus more for topping
- 1 small onion, diced
- 2 celery stalks, diced
- ¾ tsp poultry seasoning
- 6 cups cubed or shredded bread
- 1 Tbsp fresh parsley
- 1½ tsp fresh herbs (sage, thyme, rosemary)
- 1½–2 cups chicken broth
- Salt, to taste
- Ground black pepper, to taste
Directions
- Combine the butter, parsley, fennel leaves, chives, salt, and pepper.
- Spread half of the mixture onto three slices of bread. Place the remaining slices of bread on top to create sandwiches.
- Smear the remaining butter and herb mixture on top of the sandwiches.
- Cut each sandwich into four pieces, and stuff the pieces into the turkey at both ends, before tying up the legs.
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