Quick & Cheap Thanksgiving Stuffing

Cut the bread into 1” (2.5cm) cubes and transfer to a rimmed baking sheet. Drizzle generously with olive oil,  toss to evenly coat and spread into a single layer.

Bake in the oven for 15-20 minutes until the bread is toasted and dry. Remove from the oven and add the toasted bread to a large bowl. Set aside to cool.

In a medium saucepan over medium heat, add the butter and melt until bubbling.

Add the shallots, celery and garlic then season with salt and pepper, to taste. Stir to combine and saute until just softened.

Add the fresh herbs, stir to combine, and cook for 20 seconds until fragrant.

Add 1 cup of turkey stock and bring to a light boil.

Carefully pour the aromatics and stock into the bowl of cooled, toasted bread and toss to combine.

In a separate, medium, bowl whisk together the remaining 1 cup of turkey stock and the eggs until thoroughly combined. Pour over the bread and toss to fully coat.

Grease a 9x13” (23x30cm) baking dish with cooking spray.

Pour the stuffing into the prepared baking dish and spread into an even layer. Bake in the oven for 35-45 minutes until fully cooked through and the top is golden brown and crisp.

Set aside to keep warm.