Classic Thanksgiving Stuffing
A traditional bread stuffing with herbs, vegetables, and savory flavors for the perfect Thanksgiving side dish.
20 mins
Prep Time
45 mins
Cook Time
8
Servings
Ingredients
- 1 loaf day-old bread (about 8 cups 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). Cut the bread into 1-inch cubes and spread them on a baking sheet. Toast in the oven for 10-15 minutes until slightly dry. Let cool.
In a large skillet, melt butter over medium heat. Add diced onion and celery, sautéing until softened (about 5-7 minutes). Stir in minced garlic and cook for another minute.
Add dried sage, thyme, rosemary, salt, and black pepper to the skillet. Stir well to combine with the vegetables.
In a large mixing bowl, combine toasted bread cubes with the sautéed vegetable mixture. Pour in chicken or vegetable broth and mix gently.
Add beaten eggs and chopped parsley to the bowl. Mix until all ingredients are evenly distributed and the bread is moistened.
Transfer the stuffing mixture to a greased baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until the top is golden brown.
Chef's Tips
- Bread Choice: Use a mix of white and whole wheat bread for added texture and flavor.
- Moisture Check: The stuffing should be moist but not soggy. Adjust broth as needed.
- Make-Ahead: Prepare the stuffing a day in advance and refrigerate. Bake just before serving.
- Add-Ins: For extra flavor, add cooked sausage, dried cranberries, or chopped apples.
- Vegetarian Option: Use vegetable broth and omit eggs for a vegetarian version.
