Traditional Thanksgiving Stuffing (Recipe for Printing)
Tender bread cubes, sautéed vegetables, and fragrant herbs combine for a classic holiday side that's crisp outside and moist inside.
# What You’ll Need:
→ Bread Base
01 -
10 cups cubed sourdough or French bread
→ Vegetables
02 -
1 large onion, finely diced
03 -
2 cups finely chopped celery (about 3-4 stalks)
→ Herbs & Seasonings
04 -
2 tablespoons finely chopped fresh sage
05 -
2 tablespoons finely chopped fresh thyme
06 -
1 tablespoon finely chopped fresh rosemary
07 -
Salt and freshly ground black pepper to taste
→ Liquids
08 -
4 cups low-sodium chicken or vegetable broth
09 -
½ cup (113g) unsalted butter, melted
# Steps to Prepare:
01 -
Preheat oven to 175°C (350°F). Cube the bread and allow it to dry overnight or toast it lightly. Finely chop the onion, celery, and fresh herbs.
02 -
Melt butter in a large skillet over medium heat. Add the onion and celery, cooking until tender, about 5-7 minutes. Season lightly with salt and pepper.
03 -
Place bread cubes in a large mixing bowl. Pour the sautéed vegetable mixture over them. Add chopped herbs, then season with additional salt and pepper. Gradually stir in warm broth until the mixture is evenly moistened.
04 -
Transfer the stuffing to a greased baking dish. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, or until the top is golden brown and crisp.
05 -
Let the stuffing cool slightly before serving. Enjoy it as a side dish with turkey or other festive favorites!
# Helpful Advice:
01 -
Adjust the amount of broth based on your desired stuffing consistency.
02 -
For extra flavor, add cooked sausage or diced apples to the mixture before baking.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.