Thanksgiving Stuffing
A classic stuffing made with crunchy bread, fresh herbs, and savory broth, perfect for family gatherings during Thanksgiving.
Ingredients
Bread Base
- 10 cups Bread (sourdough or French), cubed Use stale bread for best results.
Vegetables & Herbs
- 1 large Onion, finely diced
- 2 cups Celery, finely chopped (about 3-4 stalks)
- 2 tbsp Sage, finely chopped
- 2 tbsp Thyme, finely chopped
- 1 tbsp Rosemary, finely chopped
Moisture & Flavor
- 4 cups Low-sodium broth (chicken or vegetable) Use low-sodium for better flavor control.
- ½ cup Unsalted butter, melted This is equivalent to 1 stick.
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cube the fresh bread into bite-sized pieces and let it dry out for a few hours or overnight.
Cooking
- In a large skillet, melt the unsalted butter over medium heat. Add the diced onion and chopped celery; sauté until soft and translucent, about 5-7 minutes.
- In a large mixing bowl, combine the cubed bread, sautéed vegetables, and fresh herbs. Mix well.
- Slowly pour in the low-sodium broth while stirring to moisten the bread mixture. Season with salt and pepper as desired.
- Pour the stuffing mixture into a greased 9x13-inch baking dish.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown.
- Let it cool for a few minutes before serving.
Notes
To store leftovers, keep in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 3 months. Thaw overnight before reheating in the oven.