Description
A warm and comforting Thanksgiving stuffing recipe made with flavorful herbs and vegetables, perfect as a side dish for turkey.
Ingredients
- 10 cups cubed bread (sourdough or French)
- 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 broth (chicken or vegetable)
- ½ cup unsalted butter (1 stick), melted
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat. Add the diced onion and chopped celery. Cook until they are soft and tender, about 5-7 minutes.
- Add the fresh herbs to the skillet. Season with salt and pepper. Stir for about 2 minutes until the herbs become fragrant.
- In a large bowl, mix the cubed bread with the cooked onion, celery, and herb mixture.
- Gradually pour in the broth while stirring. Ensure the bread is well-coated and moistened.
- Transfer the stuffing mixture to a greased baking dish. Spread it out evenly.
- Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes until the top is golden brown and crispy.
- Remove from the oven and let it cool slightly before serving.
Notes
For a gluten-free option, use gluten-free bread. You can also add dried cranberries or chopped apples for a sweet touch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American