Thanksgiving Stuffing

A stuffing recipe in April? I know, it's just not right. But I've had a frozen turkey sitting in a cooler on my very frozen porch all winter and since things are finally, finally, warming up it was time to use it or lose it. I opted to use it and made a much simplified thanksgiving like meal a couple sundays ago. What was not simplified, though, was this stuffing. And by simplified I mean lacking flavor or pizzaz!

I've taken parts and pieces that I love from a few different recipes and successfully (or so I'd like to think) combined them into one amazing dish. So when your next thanksgiving meal is in the works, don't forget this stuffing. The ingredients are basic, the seasoning is spot on, and with a few make ahead steps to ease the busyness of that particular meals prep--even if your turkey burns or rolls don't rise, at least you'll know you've got the stuffing in the bag! Happy Half-Thanksgiving. Sort of.

Emily's Thanksgiving Stuffing

1 loaf of crusty french bread

1/2 loaf sourdough

1 stick butter

4 stalks of celery, chopped

1 large onion, chopped

1/2 apple, cored and chopped

1 t salt

1/2 t black pepper

1 1/2 t poultry seasoning

1/2 t rosemary

1 t thyme

1 small package sliced almonds

1 can cream of chicken soup

1-2 cups chicken broth

2 large eggs

optional: sliced cremini mushrooms

Begin by cutting and cubing the 2 different breads into 1 inch cubes. Spread the cubes out onto a cookie sheet and place in 350 degree oven for about 20 minutes. They need to be dry and lightly golden. Set aside. In heavy sauce pan melt stick of butter. Add celery, onion, apple, sliced mushrooms (if using), and all seasonings. Cook until celery and onion are sufficiently softened, approx. 7 minutes. Place bread cubes into large mixing bowl. Pour butter/vegetable mixture over cubes and stir. Add sliced almonds. In separate bowl mix cream of chicken soup, eggs, and start with 1 cup of chicken broth. Pour over bread mixture and toss. Gradually add more chicken broth until the stuffing is wetted to your liking. I use the full 2 cups and sometimes more. We like a wet, but not soggy stuffing. Pour entire mixture into a greased 9x13 baking dish and cover with foil. Bake in oven preheated to 375 for 20 minutes, then uncover and bake 10-15 minutes more until golden and puffy.

Make Ahead Tips:

Cube and oven dry bread 1-2 days in advance. Store uncovered in a large bowl on counter. You want it to stay dry so do not cover! Chop and saute veggie mixture a day in advance and store cooled in fridge. On bake day rewarm/melt buttered veggies on stove, assemble remaining ingredients per directions and bake.