Description
A traditional Thanksgiving stuffing recipe filled with savory herbs and hearty bread, perfect for family gatherings.
Ingredients
Scale
- 10 cups cubed sourdough or French bread
- 1 large onion, finely diced
- 2 cups finely chopped celery (about 3–4 stalks)
- 2 tbsp fresh sage, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 4 cups low-sodium chicken or vegetable broth
- ½ cup unsalted butter, melted
- Salt and pepper to taste
Instructions
- Prepare the bread by cubing it into bite-sized pieces and allowing it to dry or toasting it at 300°F (149°C) for about 15 minutes.
- Sauté the diced onion in melted butter over medium heat until translucent, about 4-5 minutes, then add chopped celery and sauté for another 5 minutes.
- In a large mixing bowl, combine the toasted bread cubes with the sautéed onion and celery, then add the chopped herbs and mix well.
- Gradually pour in the broth, mixing gently to allow the bread to absorb the liquid while adding salt and pepper to taste.
- Transfer the mixture to a greased baking dish, cover loosely with foil, and bake at 350°F (177°C) for about 30 minutes. Remove the foil and bake for an additional 15 minutes until golden brown.
- Allow cooling for a few minutes before serving.
Notes
For a crunchier topping, extend the uncovered baking time slightly. Always taste and adjust seasoning before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg