Since my hubby & I recently moved out of state, we had a small Thanksgiving this year. It was really a sweet time & we were fortunate to have a couple friends join us! I had the amazingly fun task of preparing a full on Thanksgiving dinner with all the trimmings! I had *so* much fun hunting for the recipes, creating the menu, it was an adventure and such a sense of accomplishment to put it all out on the table at the same time. Well everything was done in perfect working order expect this stuffing which was lagging behind by about 20 minutes (@#%*), still cookin’ away in the oven…. but well worth the wait.





Herb Stuffing
adapted from Martha Stewart

  • 3 T butter
  • 2 1/2 cups warmed milk
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 2 t minced garlic
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 T chopped fresh sage
  • 2 T chopped fresh rosemary
  • 2 T chopped fresh thyme
  • Italian-style bread, cut into 1-inch cubes (about 6 cups)
  • 1/2 t coarse salt
  • 1/4 t black pepper

Preheat oven to 400 degrees. Butter a 9-by-9-inch square baking dish.

Melt 1 T butter over medium-high heat in a medium skillet. Add onion and celery and cook until softened, about 4 minutes more. Cook, stirring occasionally; stir in garlic. Remove skillet from heat and add parsley, thyme, rosemary and sage. Add breadcrumbs, stirring to combine; season with salt and pepper. Add warmed milk to stuffing, stirring until well combined. Transfer stuffing to prepared baking dish.
Dot top of stuffing with remaining butter. Cover baking dish with foil lined with parchment paper and transfer to oven. Bake for 25 minutes, uncover, and continue baking 15 minutes more. Remove from oven and let stuffing cool for 5 minutes before serving.


Images: sammyw