Horton’s Thanksgiving Stuffing

I’ve spent the last three Thanksgivings here in Barcelona and nearby in Andorra, and this time of year I always miss the smell of our kitchen back home in the States.

This tried-and-true recipe for traditional Thanksgiving stuffing is actually a combination of both my mother and stepmother’s recipes. It blends the best of both and tastes like home!

(Editor’s note: We made it in October and we were stuffed. Truly a delish dish!)

INGREDIENTS

• 8 cups day-old bread, torn into 1-inch pieces
• 2 1/2 cups chopped yellow onions
• 1 1/2 cups chopped celery
• 1 1/2 sticks unsalted butter
• 2 red apples, cubed into small pieces
• 2 cups dried cranberries
• 2 tbsp chopped fresh sage
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 2 tsp salt
• 1 tsp black pepper
• 2 1/2 cups chicken broth (or substitute with vegetable broth)
• 2 large eggs

METHOD

Note: Lay out whole bread slices on baking sheets the night before to dry out.

1. Preheat oven to 350°F (177°C). Butter a glass baking dish and set aside. Pick bread slices into pieces and put into a large mixing bowl.

2. Melt butter in a large skillet over medium-high heat. Add chopped onions and celery. Stir until they begin to brown (about 10 minutes). Then add the chopped apples. Let them cook about 5 minutes. Add to bowl with bread and stir in herbs, salt, pepper and 2 cups of cranberries.

3. Add 1 ¹/4 cups of broth to the bowl and toss lightly. Don’t let it get too soggy! Let cool.

4. Whisk the rest of the broth (1 ¹/4 cups) and eggs in another bowl. Add to bread bowl and combine.

5. Add mixture to glass dish, cover with foil and cook for between 30 to 40 minutes, or until the internal temperature is 160°F (71°C). Don’t forget to save a little to stuff the turkey as well!

Serve alongside turkey, mashed potatoes, gravy and greens. Enjoy!