Description
Best Stuffing Recipe for Thanksgiving
Ingredients
Scale
- 12 cups cubed day-old bread
- 1 cup unsalted butter
- 1 large yellow onion, chopped
- 4 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 2 ½ cups chicken or vegetable broth
- 2 large eggs
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
Instructions
- Cube the bread into 1-inch pieces and let it dry overnight, or toast at 300°F for 20-30 minutes until crisp.
- In a large skillet, melt butter over medium heat. Add chopped onion and celery; cook for about 10 minutes until softened.
- Stir in garlic, sage, thyme, and rosemary. Cook for 2-3 more minutes until fragrant.
- In a large bowl, combine bread cubes and vegetable mixture.
- In a separate bowl, whisk together broth and eggs. Pour this over the bread mixture and toss gently to combine.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Cover with foil and bake at 350°F for 30 minutes.
- Remove foil and bake an additional 15-20 minutes until the top is golden brown.
- Serve hot or warm. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Stuffing For Thanksgiving