Thanksgiving Stuffing Recipe from Scratch
This classic Thanksgiving stuffing recipe combines cubed bread, sautéed vegetables, and fresh herbs for a flavorful, comforting side dish. Baked to a golden-brown finish, it’s the perfect addition to any holiday meal.
Ingredients
- 1 loaf of day-old bread 10-12 cups, cubed
- 1 cup unsalted butter
- 1 large onion finely chopped
- 3-4 celery stalks chopped
- 3 cloves garlic minced
- 2-3 tablespoons fresh parsley chopped
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh sage chopped
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 3-4 cups chicken or vegetable broth
- 2 large eggs lightly beaten (optional, for binding)
Instructions
- Cube the bread into 1-inch pieces.
- Spread the bread cubes on a baking sheet to dry overnight or bake at 250°F for 20-30 minutes until crisp.
- Melt butter in a large skillet over medium heat.
- Add the chopped onions, celery, and minced garlic to the skillet.
- Sauté until the vegetables are soft, about 10 minutes.
- Stir in the chopped parsley, rosemary, sage, and thyme.
- Cook the herbs with the vegetables for an additional 1 minute.
- In a large bowl, combine the toasted bread cubes with the cooked vegetable and herb mixture.
- Season with salt and pepper to taste.
- Gradually pour in the broth, stirring as you go, until the bread is moistened but not soggy.
- Transfer the mixture to a greased casserole dish.
- Cover the dish with foil and bake at 350°F for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, until the top is golden brown.