Thanksgiving Stuffing
A comforting stuffing recipe that combines toasted bread with aromatic vegetables and herbs, making it an essential side dish for your Thanksgiving feast.
Ingredients
Bread Base
- 1 loaf day-old bread, cubed (sourdough or French) A crusty loaf provides a pleasant chew.
Vegetables and Seasonings
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- to taste Salt and pepper Use low-sodium broth for better salt control.
Broth
- 2-3 cups chicken or vegetable broth Substitute vegetable broth for a vegetarian option.
Garnish
- to taste Fresh herbs (parsley, rosemary) For added flavor and presentation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Spread the cubed bread on a baking sheet and toast until golden brown, about 10 minutes.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, cooking until softened, approximately 5 minutes.
- Stir in the minced garlic, thyme, sage, salt, and pepper. Sauté for an additional minute.
- Combine the toasted bread with the sautéed vegetable mixture in a large bowl. Gradually add the broth, mixing gently until the bread is moist but not soggy.
Baking
- Transfer the mixture to a greased baking dish, cover with foil, and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy.
Serving
- Allow the stuffing to rest for a few minutes before serving. Garnish with freshly chopped herbs.
Notes
Leftover stuffing should be cooled to room temperature before storing. Place it in an airtight container, where it can be kept in the refrigerator for up to three days. For longer storage, consider freezing it in portions. To reheat, place in a preheated oven at 350°F (175°C) for about 20 minutes, adding a splash of broth if needed.