If you’re ever in the mood to take on the challenge of making some homemade stuffing, I got you covered. I have been eating stuffing my whole life from Stove Top Stuffing Mix and it never fails. But this year is different in every way and all this pent up creative energy I took it on my food literally. This was my first time ever making homemade stuffing and couldn’t believe how easy it was.
I made this homemade stuffing for this past Thanksgiving Dinner and it was a hit. It was so crunchy like garlic bread and crouton. Soft like you would expect from eating stuffing and the slices of onion really brought out the flavor. Of course, we had stuffing leftover and reheating it in the oven was just as good if not better as it had time to marinate and continued to have the same crunchiness as the first bite.
Preparation Time: 12-15 hours | Cooking Time: 45 minutes | Serving Size: 4-6
- 2 French Baguette
- 4 cups of Vegetable Stock or Homemade Vegetable Stock
- 1 Garlic head
- 1 stick of softened Salted Butter
- 2 fresh Eggs
- 1 Yellow Onion, diced
- Salt to taste
- Stainless Steel Mixing Bowl
- Baking Sheet
- Aluminum Pan or Deep Baking Pan
- Measuring Cups and Spoons
- Cutting Board
- Cooking Utensil
- Take the two loafs of French Baguette bread and start to break pieces off either by hand or with a bread knife. I prefer an off uniform shape to my bread pieces so I prefer breaking it off by hand. NOTE: It’s best to break pieces off with fresh bread (bought the same day) rather than waiting a few days. Turns out the packaging of the French Baguette Bread tends to dry out the bread so when I had done the process of breaking it was rock solid and I had to use a bread knife to try to make the best of what I could do to break it apart. Set it aside overnight or at least 12 hours in a full baking sheet to allow for the bread to completely dry.
- Preheat the oven at 400 degrees Fahrenheit.
- Cut the base of the garlic head and place it on a baking sheet (skin and all) and bake in the oven for 15 minutes or until the garlic has softened.
- Take the garlic out of the oven and wait for it to cool.
- Preheat the oven at 425 degrees Fahrenheit.
- Holding the top end of the garlic head, squeeze the garlic cloves into a stainless steel mixing bowl and discard the garlic skin.
- Add the softened salted butter to the roasted garlic and mixing with a whisk.
- Add eggs and whisk.
- Then add the vegetable stock and whisk to combine all of the ingredients.
- Place the dried French Baguette bread pieces into a full size Aluminum Pan or a Deep Dish Baking Pan.
- Pour the liquid mixture into the pan.
- Add diced yellow onions.
- Light mixture with a cooking utensil to combine.
- Bake it in the oven for 45 minutes.