One Thanksgiving about 10 years ago in my misguided youth, I was intent on creating a delicious and overly complicated stuffing. I can’t remember the exact ingredients (pancetta, fresh herbs, chestnuts, and load of other items since forgotten. Prunes, I think…). It was a recipe that was both needlessly complicated and expensive. The result was good, but not great. It then occurred to me: some things don’t need to be complicated to be great. Take my grandma’s stuffing for instance. It uses a handful of ingredients you probably already have on hand. It is buttery, moist, and simply seasoned. It’s also one of my all-time favorites — both because it’s her recipe and because it’s just plain good.
- 2 pounds bread
- 2 cups milk
- 6 eggs
- 8 Tablespoons butter, melted
- 2 teaspoons kosher salt
- 1/4 teaspoon pepper
- Preheat oven to 350 degrees.
- Spray 9x13 baking dish with cooking spray.
- Melt butter, set aside
- Cut bread into cubes
- Using a medium bowl, beat eggs. Stir in milk, salt, and pepper. Whisk in butter.
- Add milk mixture to bread cubes. Mix thoroughly
- Place stuffing into into baking disk. Cover with foil. Bake for 45 minutes or until internal temperature reaches about 160 degrees.