Classic Bread Stuffing | Thanksgiving Stuffing Recipe | Turkey Dressing

Happy Thanksgiving we are getting readyto make a classic bread stuffing nowthere’s a lot of different kinds ofstuffing is out there made with allkinds of different breads and cornbreads and all that fun stuff but todaywe are going to make a classic we’regoing to be using a baguette we’re goingto be flavoring it with herbs andvegetables and sausage mushrooms andit’s going to be absolutely fantastic soit’s Thanksgivingit’s time for stuffing let’s make aclassic bread stuffing[Music]so let’s start off with our prep I havetwo very delicious baguettes right herefrom my local club store they werefreshly baked yesterday but because thisis a room we cut this open because thisis a stuffing we need to dry these badboys out so a lot of times you can buythe stuffing crumbs in the store but Ilove to buy a baguette and cut themmyself because I can put a little bit ofherbs in them and have a good time withthat so this is an offset bread knife weare going to be using the dragon stormon the vegetables but I just cut pieceslike this of the baguette this is sortof similar like we make and croutonyears ago we did a video on how to makehomemade croutons and this is similar tothat because I do add herbs to my breadwhen I’m drying it out in the oven evenfor stuffing I think it brings a lot tothe stuffing yeah and the fresh herbsdefinitely bring a lot to it I’m notreally law enforcement I just play oneon TV okay I’ll let you off with awarning this time ma’am okay so we’rejust gonna cut this bread into cubes Ihave a big huge bowl here we actuallyuse this on Halloween we bought it forour makeshift our makeshift punch bowlbut it came from our local club storeand it’s great for stuffing because youneed a very very bigso I’m gonna cut up two bag ads andtwins on how much stuff and you want tomake do one baguette if you want to doyou know a stuffing for a small grouptwo baguettes if you want to do isstuffing for a crowd so I’ll be rightback so we have the honor of using theDragon Fusion chef’s knife that this isthe dragon storm version and what’sdifferent about this knife is comparedto the other dragons is it has somebeautiful edging in here look at thatknife it is outstanding I love my dragonfusion the regular knife and this isjust an upgrade it’s an absolutebeautiful knife we looked at this on ourlast what’s up Wednesday and this is thefirst time that we’re going to bechecking this knife out so I just wantto thank dragon for sending this I’mreally honored to be able to try thisout this knife one knife of the year atthe blade show this year so look at thatlook at how beautiful that knife is itis so well put together it’s sort of asort of a chef’s knife and sort of likea santoku because it’s strong steel butit’s really really hard at 63 on theRockwell scale so it can get reallysharp so let’s try this baby out what’sgreat about it as it feels great in myhand and you can rock with this so let’sgo wow I love it I’ll put a link downthe description to this knife becauseit’s a gem let me tell you it’s reallyreally sharp and feels really good on myhand in my hand so I have like a wholebunch of celery here I have like twofour six seven stalks of soda you canput as much celery is you would like Ijust happen to like a lot of celery soso that’s whatI’m doing but you can do like five fivestalks we’ve got seven here sweetthis knife is amazingthis knife is a great Thanksgivingedition right if you’re going to add alittle new a little bit of new equipmentto your kitchen it’s a great addition solet’s cut some onion it’s a prettydecent sized onion here Wow this knifeis amazing very sharpcaught me in the eye a little bit so letme finish cutting this up so we have afull plate of herbs that came fromEric’s container garden and we are goingto use these in our stuffing so the veryfirst thing we have is some thyme Ohgive me time in a way you’d use time youjust strip these lilies off you don’twant to chop up this big Twiggy thingyou just want these leaves okay so wegot our time D leaf and we’re just gonnado a quick chop on there the leaves arepretty small but we just want to youknow give it a chop here wow this knifeis sweet this knife is really sweetI like that angle the shape of it cuz ityou know just rocks on it great forcutting herbs so here I got somerosemary and I usually go prettyconservative on the rosemary because youcan turn it into a Christmas tree whowe’ve talked about that before it’s ohmy gosh it’s so fragrant mmm can yousmell it over there Eric not that farawayoh he harvested it so you’re funny wellso we’re just gonna give this a quickchop mmm really really fresh andfragrant just gonna scoop this upI also have a little bit of freshparsley again out of Eric’s garden spendany bucks on the stuff we should getsome harvest engineered yeah that’s factthat this stuff is even surviving stillEric brought it in he has a sitting infront of a window this you did yeahwhole time Wow that’s tolerated allthese freeze warnings so my thoughts onthe dragon it’s a sweet knife reallyreally sweet thanks dragon for sendingthis over there’ll be links in thedescription about this knife and let’sget cooking okay now we need to dry outthis bread so we have our big huge thinghere I have some olive oil spray we’rejust gonna give these nice spray woowe’re gonna mix them up we’re gonna givethem a little bit more spray this is areally like fine mist what time I likedrizzled it in here and I just got alittle too much oil in there cuz we’retotally extra-virgin olive oil spray andit’s organic so we’re gonna take alittle bit of this time we’re going togive our bread some time give it sometime we’re gonna give it a littlerosemary mmm smells fantastic and thisolive oil will help those herbs stick toit yeah a little bit more timeeventually wow they look fantasticso we’re gonna take a jelly-roll panthis is one of our brand new u.s.a panswilliams-sonoma gold tuck sheet panswe’re gonna go ahead and put half of iton here spread them out whoo add ajumper so we’re gonna put this in theoven I’m gonna put it at 325 and we’regonna drive this bread out probably take30 to 45 minutes you just want itcompletely dry so while that’s in theoven we’re gonna prepare our broth andthen we will cook our vegetables andmeat so this is a four quart saucepanthis is our brand-new u.s.a pans pan andi have eight cups of chicken broth inhere i made it from better than bullionyou can use whatever you like you canuse homemade or you can use from the boxum what we’re gonna do is we’re gonnalet this simmer for a while and what I’mgonna do is take some of our onions andI’m gonna put them whoopyou put them in here just so we canflavor up the broth I’m also gonna putsome of our time in here this is gonnareally flavor up this broth one of thereasons I do this is this is going totake that edge off of the better thanbullion or you know thestock in a box kind of stock it’s goingto get rid of that flavor that misscharacteristic of that so it won’t liketaste like you know that bra so I’m justgoing to put three bay leaves in hereand we’re gonna go ahead and give this astir we’re gonna let this simmer for alittle while to take on some of thoseflavors and the fresh herbs and the bayand the onions we probably won’t beusing this much bullion but theleftovers I’m gonna sit the soup solet’s get ready and saute up ourvegetables okay so we have our 13-inchUSA pan on here it’s a big one I put aknob of butter in there and I’m gonnaput some olive oil we want the butteryflavor for the stuffing but butter willburn and just turn brown so that oliveoil will increase the smoke point of thebutter the first thing we’re going to dois we’re going to put our onions in herewe’re gonna start giving them a sauteand until they soften a little bitmm-hmmstarting to smell like Thanksgiving upin here so the onions are softening up alittle bit we’re gonna go ahead and putthe celery in here and we’re gonna cookthis a little bit until it softens Wowthis smells amazingso I chopped up some mushrooms I’m gonnago ahead and put these in here thesewill add a nice flavor to the stuffingI only cubed him up so I might just mushthem up a little bit more because I cutthem into like slices and then half sowhile they’re in here and I’m sauteingthem I’m just gonna break them up alittle bit so they’re a little smallerokay our vegetables are cooked up we’regonna go ahead and dump them I took thecroutons out of the oven they’re niceand dry and we’re gonna go ahead wellthis is heavy yeah I got itwe got our mushrooms and vegetables allin here yeah so let’s cook up thesausage okay I have about a pound ofsome sausage here you can use Italiansausage whatever sauces you like we’rejust going to scramble this up for thestuffing yeah and it smells so good sowe’ll be right backso the sausage is done we’re gonna goahead and dump that in here Wow mm-hmmso I’m just gonna put a little bit moretime in here I love the taste of thymeand a little bit of rosemary um you canseason this however you like you can putsalt in it I don’t feel like it reallyneeds any more salt I’m gonna put alittle bit of crack fresh ground peppernot a lot because I don’t I’m not makingspicy stuffing and I’m gonna dump ourfreshly chopped parsley in hereand we’re gonna go ahead give this anice stir what’s really goodthis is classic bread stuff so you couldadd apple in here you could addcranberries dried cranberries it’s gonnasweeten it up I kind of want a s’moresavory stuffing so I’m just gonna leaveit like this but you can certainly dothat so we have our stuffing here wehave our flavored broth over here and itsmells absolutely fantastic we’re goingto ladle this in and moisten thisstuffing look at that broth I mean justadding that stuff in there the herbs andthe bay and a little bit of onion reallyjust brings the flavor up of thatcommercial broth this broth is goodanyway by itself but it’s really goodwhen you when you flavor it more sowe’re gonna stir this we want this breadit’s going to take up this broth youknow you can add as much as you likesome people like their stuffing a lotmore wet because it gets kind ofcustardy some people mix an egg in thereI just like it like this because thisbread over the course of baking is goingto take this liquid up so let me go grabour baking dish okay so I’m gonna butterthis baking dish down this is just a 9by 13 not sure if it will go over into asecond one but that’ll be fine we’rejust gonna start from this one give us alittle butter down hereand let’s get some stuffing in here wowthat looks really really good I’m gonnahave to put the rest of that in anothercontainer cuz we have enough in this I’mgonna give it some dollops a bhoot arealso known as butter it’s Thanksgivinggo for it right let me go grab anotherbag so we got another Baker here and I’mjust putting the butter on it and we’regoing to put the rest of the stuffing inthere oh that looks so good classicbread stuffing hmm oh my gosh it’sbeautiful it’s beautiful and get acouple knobs on hereand I’m gonna grab some foil real quickso we’re going to put these in the ovenat 350 I covered them with foil we’regonna go let them go 20-30 minutes we’regoing to take the tops off we’llprobably let them go another 15 or sotill we get a little crusty on the topso we’ll be back so our spread stuffingis out of the oven it was about 30minutes with the cover on about 15minutes with the cover off we got alittle crispy action going on and it’stime to take a taste so I’m just gonnagrab a little bit here get some of thatsausage oh it’s nice and moist looksreally good okay let’s take a tastemmm it looks really good with themushrooms in there let me get somemushrooms mmm it is so savory um Ireally think flavoring the broth reallymakes a big differencewhat jumper yeah no jumper mmm it is sogood the sausage and mushrooms togetherwith all the herbs makes it so savoryput a little gravy on it mmmOh fantastic Wow mmm a lot moresubstantial when you use a baguette thenwhat you would get were just usingcrumbs out of the grocery store if youadded some apple or some driedcranberries like I said it would give ita little sweet taste but the pure savorymmm it’s pure goodnessnow that’s one happy Thanksgiving weasked me so cooks Happy Thanksgivingit’s right around the corner and this isa really great bread stuffing um afterThanksgiving for Christmas we’re gonnado a cornbread version and just a littledifferent play there’s a milliondifferent ways you can do stuffing andit’s all fantastic but this one isreally really goodtry it you’ll love it if you liked thisvideo please subscribe below leave me acomment and a like also hit that Bell soyou’ll get notifications of our uploadsif you want a copy of this recipe visitmy website and Amie learns to cook calmand you can also catch me on socialmedia at facebook.com slash group slashAmy learns to cook on pinterest andtwitter i’m a name you learns to cook inon instagram i’m at cooking with amy hmmthis is[Music]