Traditional Thanksgiving Stuffing
A savory and herbaceous stuffing that complements turkey perfectly, made with toasted bread, sautéed vegetables, and a blend of herbs.
Ingredients
Main ingredients
- 1 loaf loaf of day-old bread, cubed (preferably French or sourdough) Using day-old bread helps absorb the broth without becoming soggy.
- 1 cup celery, diced
- 1 cup onion, diced
- 1/2 cup unsalted butter
Herbs and spices
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt Adjust to taste
- 1/2 teaspoon black pepper
Broth
- 2-3 cups chicken or vegetable broth Adjust based on desired moistness.
Garnish
- Fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat. Add the diced celery and onion, sautéing until soft, around 5-7 minutes.
- In a large bowl, combine the toasted bread cubes with the sautéed vegetables.
- Stir in the herbs, salt, and pepper, ensuring an even distribution.
- Gradually pour in the broth, mixing gently until the bread is evenly moistened but not soggy.
Baking
- Transfer the mixture to a greased baking dish and cover with aluminum foil.
- Bake in the preheated oven for 25 minutes. Remove the foil and bake an additional 10 minutes, allowing the top to crisp.
- Once baked, let it rest for a few minutes before garnishing with fresh parsley and serving.
Notes
Allow any leftover stuffing to cool to room temperature before storing it in an airtight container. Refrigerate for up to four days and reheat at 350°F (175°C) for about 20 minutes.