Classic Thanksgiving Stuffing
Traditional bread stuffing with herbs, vegetables, and broth for a perfect Thanksgiving side.
20 mins
Prep Time
45 mins
Cook Time
8
Servings
Ingredients
- 1 loaf day-old bread, cubed
- 1/2 cup unsalted butter
- 1 large onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 2 tsp dried sage
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken or vegetable broth
- 2 large eggs, beaten
- 1/4 cup fresh parsley, chopped
Nutrition Facts
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Instructions
Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast for 10-15 minutes until slightly dry. Let cool.
In a large skillet, melt butter over medium heat. Add onion and celery, sauté until soft, about 5-7 minutes. Stir in garlic, sage, thyme, rosemary, salt, and pepper. Cook for 1 more minute.
In a large bowl, combine toasted bread cubes and sautéed vegetable mixture. Toss gently to mix.
Gradually pour in broth, stirring to moisten the bread evenly. Add beaten eggs and parsley, mixing until well combined.
Transfer the mixture to a greased baking dish. Cover with foil and bake for 30 minutes.
Remove foil and bake for another 15 minutes until the top is golden brown and crispy.
Let the stuffing rest for 5 minutes before serving.
Chef's Tips
- Bread Choice: Use a mix of white and whole wheat bread for added texture and flavor.
- Moisture Control: Adjust the amount of broth based on how moist you prefer your stuffing.
- Make Ahead: Prepare the stuffing a day in advance and refrigerate. Bake just before serving.
- Add-Ins: Try adding sautéed mushrooms, dried cranberries, or chopped apples for extra flavor.
- Vegetarian Option: Use vegetable broth instead of chicken broth for a vegetarian version.
