It’s a great way to get a jump-start on the holiday! Marjoram substitute stuffing on a plate with a fork. Herbs: Fresh herbs taste the best in this stuffing, but dried work too. I rarely find fresh marjoram and almost always substitute dried.
French bread: You can also use brioche, challah, or Italian bread. In a large skillet over medium high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes. Onions and celery cooking in a skillet. Stuffing ingredients in a mixing bowl. Onions and celery with fresh herbs cooking in a skillet. Unbaked stuffing in a baked dish.
Baking stuffing in a baking dish. Storage: Store leftovers covered in the refrigerator for up to 4 days. Proceed with the recipe until you cover it with foil in Step 4. Bake covered until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer. Small batch: Stuffing for two is perfect for a couple and can be made ahead following the method in this recipe. Stuffing a turkey, chicken, or hen: For food safety reasons, and for a more evenly cooked bird, most modern recipes don’t encourage stuffing a turkey.
A plate of roasted trukey, stuffing, vegetables, mashed potatoes and gravy, and cranberries. A table set for Thanksgiving with turkey, mashed potatoes, stuffing, and pumpkin pie. Make ahead mashed potatoes in a white bowl. Make ahead pumpkin pie topped with whipped cream.
A bowl of cranberry sauce with apples. It’s a great way to get a jump-start on the holiday! Meanwhile, whisk eggs in large bowl. To skillet, add parsley, sage, thyme, and marjoram and stir until fragrant, about 30 seconds. Transfer to bowl with eggs and mix well.