Thanksgiving Stuffing
A savory combination of bread, herbs, and broth that brings a taste of tradition to your Thanksgiving feast.
Ingredients
Bread Mixture
- 10 cups cubed bread (sourdough or French) Use a mix for complex flavor.
Vegetables
- 1 large onion, finely diced
- 2 cups celery, finely chopped (about 3-4 stalks)
Herbs and Seasoning
- 2 tbsp fresh sage, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- Salt to taste
- Pepper to taste
Liquid Ingredients
- 4 cups low-sodium broth (chicken or vegetable)
- ½ cup unsalted butter, melted
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Spread your cubed bread on a baking sheet and toast in the oven for about 15 minutes, or until slightly golden and dry.
Sautéing
- In a large pan over medium heat, melt the butter and add the diced onion and chopped celery. Sauté for about 5-7 minutes until tender.
Mixing Ingredients
- In a large mixing bowl, combine the toasted bread, sautéed onions and celery, and chopped herbs. Stir gently to mix.
- Pour in the low-sodium broth and toss everything until the bread is evenly moistened. Season with salt and pepper to taste.
Baking
- Transfer the mixture into a greased baking dish and spread it evenly. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is crispy and golden.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze in portions for longer storage. Thaw in the refrigerator overnight before reheating.