Description
A hearty and savory stuffing recipe filled with fresh herbs and vegetables, perfect for Thanksgiving.
Ingredients
Scale
- 10 cups cubed sourdough or French bread
- 1 large onion, finely diced
- 2 cups finely chopped celery (about 3–4 stalks)
- 2 tbsp finely chopped sage
- 2 tbsp finely chopped thyme
- 1 tbsp finely chopped rosemary
- 4 cups low-sodium broth (chicken or vegetable)
- ½ cup (1 stick) unsalted butter, melted
- Salt and pepper, to taste
Instructions
- Prepare the bread by cutting it into cubes and toasting in a preheated oven at 350°F (175°C) for 10-15 minutes until lightly browned.
- Sauté the diced onion and chopped celery in melted butter over medium heat for about 5-7 minutes until softened.
- Stir in the fresh herbs and cook for an additional minute.
- Combine the toasted bread cubes with the sautéed vegetable mixture and gradually pour in the broth, mixing gently.
- Transfer the stuffing to a buttered baking dish, cover with aluminum foil, and bake at 350°F (175°C) for about 30 minutes. Remove the foil and bake for an additional 15-20 minutes until golden brown.
- Let cool for a few minutes before serving.
Notes
Using stale bread enhances the texture and flavor. Adjust the broth according to dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg