Here’s a classic Thanksgiving Stuffing recipe—moist, flavorful, and perfect for your turkey or as a side dish:
🍞 Ingredients (8–10 servings)
- 1 loaf (about 14 oz) day-old bread, cubed (white, whole wheat, or a mix)
- ½ cup unsalted butter
- 1 large onion, chopped
- 3–4 celery stalks, chopped
- 2–3 cloves garlic, minced
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2–3 cups chicken or vegetable broth (adjust for desired moisture)
- 2 large eggs, beaten
- Optional: ½ cup chopped fresh parsley
- Optional: ½ cup chopped nuts (pecans or walnuts) or ½ cup dried cranberries
🍳 Instructions
- Prep the bread:
- Preheat oven to 350°F (175°C).
- Spread bread cubes on a baking sheet and toast in the oven for 10–15 minutes until lightly golden.
- Cook the vegetables:
- In a large skillet, melt butter over medium heat.
- Sauté onion, celery, and garlic until softened, about 5–7 minutes.
- Stir in sage, thyme, rosemary, salt, and pepper.
- Combine:
- In a large bowl, combine toasted bread cubes, sautéed vegetables, and any optional nuts or cranberries.
- Add beaten eggs and enough broth to moisten the mixture (it should be soft but not soggy).
- Toss gently to combine.
- Bake:
- Transfer mixture to a greased 9×13-inch baking dish.
- Cover with foil and bake 30 minutes.
- Remove foil and bake another 15 minutes until the top is golden brown.
- Serve:
- Serve warm alongside your turkey or main dish.
If you want, I can also give a shortcut stovetop version that’s super quick, extra flavorful, and just as moist—perfect if you’re short on oven space. Do you want me to share that?
