Description
A heartfelt recipe for homemade Thanksgiving stuffing that is rich with flavors and memories, sure to become a cherished favorite.
Ingredients
- 10 cups cubed sourdough or French bread
- 1 large onion, diced
- 3 to 4 stalks of celery, chopped
- 2 tablespoons chopped sage
- 2 tablespoons chopped thyme
- 1 tablespoon chopped rosemary
- ½ cup unsalted butter, melted
- 4 cups low-sodium broth (chicken or vegetable)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the cubed bread on a baking sheet and toast for 10 to 15 minutes until lightly toasted.
- Dice the onion and chop the celery finely.
- In a large bowl, mix the toasted bread with the diced onion, chopped celery, and fresh herbs.
- In a separate bowl, whisk together the melted butter, broth, and season with salt and pepper.
- Pour the liquid mixture over the bread and vegetable mixture, gently tossing to combine.
- Transfer the stuffing mixture to a greased baking dish and spread evenly.
- Cover with foil and bake for 30 minutes, then remove the foil and continue baking for an additional 15 to 20 minutes until golden brown.
- Let cool slightly before serving.
Notes
For best texture, use day-old bread. Fresh herbs yield maximum flavor. Consider adding cooked sausage or fruits for variation.