Thanksgiving Stuffing
A comforting side dish featuring tender bread, savory herbs, and aromatic vegetables. Perfect for Thanksgiving and easy to customize.
Ingredients
Main Ingredients
- 10 cups Cubed day-old bread Can use white bread, French bread, sourdough, or cornbread
- 1/2 cup Butter Unsalted preferred
- 1 cup Chopped onion For flavor and aroma
- 1 cup Chopped celery
- 2 cloves Garlic Optional, adds flavor
- 4 cups Chicken or turkey broth Can substitute with vegetable broth for vegetarian version
- 1 tablespoon Fresh or dried sage
- 1 tablespoon Fresh or dried thyme
- 1/2 cup Fresh parsley Chopped
- 1 teaspoon Salt To taste
- 1/2 teaspoon Black pepper To taste
- 2 large Eggs Optional, for binding
Optional Extras
- 1 cup Cooked sausage Adds flavor and heartiness
- 1 cup Sautéed mushrooms Incorporate for umami flavor
- 1 cup Dried cranberries For a hint of sweetness
- 1 cup Chopped apples Adds sweetness and texture
- 1/2 cup Toasted pecans For added crunch
Instructions
Preparation
- Dry the bread by cutting it into small cubes and spreading them on a baking sheet. Leave uncovered for several hours or overnight, or toast in a low oven until dry.
- Melt butter in a large skillet over medium heat. Add the chopped onion and celery, cooking until softened. Stir in garlic during the final minute if using.
- Mix in sage, thyme, parsley, salt, and black pepper, cooking briefly to release the aromas.
- In a large bowl, combine dried bread cubes with the buttery vegetable mixture and toss gently.
- Gradually add warm broth while stirring until the bread is moist but not soggy. If using, whisk eggs into a little cooled broth before adding.
Baking
- Transfer the mixture to a greased baking dish, spreading into an even layer without packing it tightly.
- Cover the dish and bake until golden at the edges, uncovering near the end for a lightly crisp top.
- Let the stuffing stand for several minutes before serving to allow moisture to settle.
Notes
Serve warm alongside turkey, gravy, or cranberry sauce. For a classic Thanksgiving plate, pair with mashed potatoes and green beans. Leftovers can be stored in an airtight container and reheated as needed.