Thanksgiving Stuffing
A classic from-scratch stuffing with cubed sourdough or French bread, sautéed onions, celery, and fresh herbs, perfect for the holiday season.
Ingredients
Bread and Base
- 10 cups sourdough or French bread, cubed Use day-old or lightly toasted bread for best texture.
- 1 large onion, finely diced
- 2 cups celery, finely chopped (about 3–4 stalks)
Herbs and Flavorings
- 2 tbsp fresh sage, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 1 tbsp fresh rosemary, finely chopped
- 4 cups low-sodium broth (chicken or vegetable) Low-sodium broth lets you control final seasoning.
- ½ cup unsalted butter, melted (1 stick)
- to taste salt and pepper
Instructions
Preparation and Toasting
- Preheat the oven to 350°F (175°C). Spread cubed bread on a baking tray in a single layer. Toast for 10–15 minutes, stirring once or twice, until the cubes are dry and lightly golden.
- If your bread is already day-old, you can skip to the next step or toast briefly to refresh it.
Sautéing the Aromatics and Herbs
- In a large skillet over medium heat, melt the unsalted butter. Add the finely diced onion and sauté for 5–7 minutes until translucent and sweet.
- Add the chopped celery and cook another 4–5 minutes until softened.
- Stir in the chopped fresh sage, thyme, and rosemary. Cook for 1–2 minutes until fragrant.
Combining the Mixture
- Place the toasted bread cubes in a large mixing bowl. Pour the sautéed onion, celery, and herb mixture over the bread.
- Gradually add the low-sodium broth while tossing gently with a wooden spoon until the bread is evenly moistened but not soggy.
- Season with salt and plenty of black pepper to taste. Mix gently and taste a small spoonful to adjust seasoning.
Baking
- Transfer the stuffing to a lightly greased baking dish, cover with foil, and bake for 25–30 minutes. Remove foil and bake another 10–15 minutes until the top is golden and slightly crisp.
Notes
Prepare the stuffing mixture up to 2 days in advance and store in the refrigerator. For freezing, use a freezer-safe container and freeze for up to 3 months.