Description
Grandma’s Thanksgiving Stuffing is a classic savory side dish featuring toasted bread cubes mixed with sautéed onions, celery, fresh herbs, and a flavorful broth, baked to golden perfection. Perfectly moist with a crispy top, this stuffing adds comforting, herby goodness to your holiday meal.
Ingredients
Scale
Bread
- 1 loaf of stale bread, cubed (about 10 cups)
Vegetables and Herbs
- 1 large onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1/2 teaspoon dried rosemary
Dairy and Eggs
- 1/2 cup unsalted butter
- 2 large eggs, beaten
Liquids and Seasoning
- 2 1/2 cups chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a large baking dish to prevent sticking.
- Dry Out Bread Cubes: Spread the cubed bread evenly on a baking sheet and bake for 10-15 minutes. This step toasts and dries the bread to ensure it absorbs the flavors without becoming mushy. Once done, transfer the toasted bread cubes to a large mixing bowl.
- Sauté Vegetables: In a skillet over medium heat, melt the butter. Add diced onion, celery, and minced garlic, cooking for about 5 minutes until they soften and release their aroma.
- Add Herbs and Seasoning: Stir in the fresh parsley, thyme, sage, salt, black pepper, and dried rosemary. Cook for another minute to let the herbs become fragrant and enhance the flavor base.
- Combine Vegetables with Bread: Pour the sautéed vegetable and herb mixture over the toasted bread cubes in your mixing bowl.
- Mix in Eggs and Broth: Add the beaten eggs and chicken or vegetable broth to the bread mixture. Mix gently to moisten the bread without making it soggy. Adjust broth quantity if the stuffing seems too dry or wet.
- Transfer to Baking Dish: Spread the mixture evenly in the greased baking dish, smoothing the top for even baking.
- Bake Until Golden and Crispy: Place the dish in the preheated oven and bake uncovered for 40-45 minutes, or until the top turns golden brown and crisp, indicating the stuffing is cooked through.
Notes
- Using stale bread helps the stuffing absorb the broth better without turning mushy.
- You can substitute the fresh herbs with dried ones, but reduce quantity by half.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- The recipe can be prepared a day ahead and baked just before serving for convenience.
- Adjust seasonings according to taste; herbs like rosemary and sage can be intensively flavored.
