Stuffing (Thanksgiving Dressing)

• 12 cups stale bread, cubed
• 1 medium onion, diced
• 2 celery stalks, diced
• 1/2 cup unsalted butter
• 2 cups chicken broth
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped pecans (optional)
• 1/2 cup dried cranberries (optional)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large skillet, melt butter over medium heat. Add onion and celery, sauté until softened.
3. 3 In a large bowl, combine bread cubes, sautéed vegetables, sage, thyme, rosemary, salt, and pepper.
4. 4 Gradually pour in chicken broth, stirring to moisten evenly.
5. 5 Stir in beaten eggs, parsley, pecans, and cranberries if using.
6. 6 Transfer mixture to a greased 9x13 inch baking dish.
7. 7 Bake uncovered for 45 minutes or until top is golden and crispy.
8. 8 Remove from oven and let stand for 5 minutes before serving.

Nutrition

Tips

• Use day-old bread for the best texture.
• For a vegan version, substitute vegetable broth and flax eggs.
• Toast nuts for added crunch if desired.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Pair with roasted turkey and cranberry sauce.
• Serve alongside green bean casserole and mashed potatoes.

FAQ