Thanksgiving Stuffing
A comforting blend of savory herbs and bread, perfect for holiday gatherings.
Ingredients
Main Ingredients
- 1 loaf day-old bread (about 10 cups cubed, preferably a mix of white and whole grain) Ensure the bread is day-old for the best texture.
- 1 cup yellow onion, diced
- 1 cup celery, chopped
- 1/2 cup unsalted butter (1 stick) Melted in the skillet.
- 2 cups low-sodium chicken or vegetable broth Add gradually to moisten bread.
- 1/4 cup fresh parsley, chopped For freshness.
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup diced apples or nuts (optional) For added texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté for about 5-7 minutes until softened and fragrant.
- In a large mixing bowl, combine the cubed bread, sautéed vegetables, fresh parsley, sage, thyme, salt, and pepper. Toss gently.
- Gradually pour in the chicken or vegetable broth, mixing until the bread is moistened but not soggy.
- Transfer the mixture to a greased baking dish, spreading it evenly and creating gentle indentations on the top.
Cooking
- Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and crisp.
Notes
For deeper flavor, consider using fresh herbs instead of dried. Leftovers are great for turkey sandwiches or a cozy breakfast. You can refrigerate the stuffing ahead of time; add more broth before baking to keep it moist.