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The Ultimate Thanksgiving Bread Mixture Everyone Will Devour
After many holiday seasons tweaking this bread mixture, I've nailed down the perfect formula. It combines crunchy sourdough chunks with softened leeks, diced celery, and garden-fresh herbs swimming in buttery goodness. You'll get that wonderful golden crunch on top while enjoying super moist bites underneath. My relatives swear the holiday isn't complete until this dish hits their plates.
What Makes This Holiday Side Steal The Show
The brilliance behind this dish comes from blending traditional holiday tastes with crisp components that boost every mouthful. I'm a fan of making it beforehand to cut down on holiday chaos. Guests always grab extra helpings and beg to know how I made it when I bring it to festive meals.
Your Ingredient List
- Day-old sourdough bread: Fresh pieces work too if you toast them first to dry them up.
- Butter: Go all in here as it creates amazing taste.
- Leeks: These give a wonderful mild oniony kick.
- Celery: Adds that must-have stuffing snap.
- Garden herbs: Mix of parsley, thyme, sage and rosemary brings holiday vibes.
- Veggie broth: Keeps everything juicy and tasty.
- Eggs: These work as the perfect binder.
- Garlic, pepper and salt: Just enough to make other flavors stand out.
Let's Put It Together
- Prep Your Bread First
- Rip your bread into bits and if it's fresh pop it in the oven for about 15 minutes to dry out.
- Soften Your Veggies
- Let butter melt then cook down your leeks, celery and garlic until they're tender and smelling great.
- Combine Everything
- Mix bread with cooked veggies, herbs and broth, then fold in your eggs. Pour in extra broth if it looks too dry - everything should feel damp.
- Off To The Oven
- Transfer to your baking dish, pour butter over top and wrap with foil. Heat until warm then take the foil off to get that awesome crunchy surface.
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Insider Tricks For Amazing Results
Older bread works wonders since it gobbles up all those incredible flavors without turning soggy. For that magazine-worthy golden surface, don't forget to cook it uncovered at the end. You can easily make twice as much for bigger family feasts, and honestly, it tastes even better when you eat it the day after.
Get Ready Ahead
You can fix this holiday favorite a day early and just keep it cold until baking time. You can munch on leftovers for around three days afterward. When warming it up again, splash in some broth to keep it from drying out.
Frequently Asked Questions
- → Why should the bread be old?
Stale bread soaks up liquids really well and doesn’t turn into mush, making it the right pick for stuffing.
- → Can I prep this in advance?
Absolutely. Get it ready up to baking, cover, and stick it in the fridge. Bake fresh when it’s time to eat.
- → What’s the deal with toasting fresh bread?
Toasting quickly dries fresh bread, so it absorbs flavors better without getting soggy.
- → Can other herbs work?
Sure thing! Sage, parsley, and thyme are classic, but feel free to mix it up with your favorites.
- → How do I know if it needs more broth?
If it feels pretty dry, add some broth until it’s wet but not swimming in liquid.