Description
A classic stuffing recipe for Thanksgiving that brings warmth and comfort to the holiday feast.
Ingredients
- Bread cubes: 10 cups (about 1 loaf of bread, preferably day-old)
- Celery: 1 cup, diced (about 2-3 stalks)
- Onion: 1 cup, diced (about 1 medium onion)
- Butter: 1/2 cup (1 stick)
- Chicken broth: 2 to 3 cups (low-sodium preferred)
- Sage: 1 tablespoon, dried (or 2 tablespoons fresh, chopped)
- Thyme: 1 tablespoon, dried (or 2 tablespoons fresh, chopped)
- Salt: 1 teaspoon (to taste)
- Pepper: 1/2 teaspoon (to taste)
Instructions
- Prepare the bread by cutting it into 1-inch cubes and letting it dry out for a few hours or overnight.
- Sauté the diced onion and celery in melted butter over medium heat for about 5-7 minutes until softened.
- In a large mixing bowl, combine the dried bread cubes, sautéed vegetables, sage, thyme, salt, and pepper. Mix well.
- Gradually pour in the chicken broth, stirring until the bread is moistened but not soggy.
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Pour the stuffing mixture into the dish and spread it evenly.
- Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until golden brown on top.
Notes
- Use day-old bread for the best texture.
- Feel free to customize with proteins, nuts, or dried fruits.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Can be made gluten-free by using gluten-free bread.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Thanksgiving, stuffing, classic recipe, holiday dish