Best Stuffing Recipe for Thanksgiving
This beautifully aromatic stuffing brings warmth to any holiday table with a delightful blend of textures and flavors throughout each bite.
Ingredients
Main Ingredients
- 10 cups crusty bread, cut into one-inch cubes Use day-old bread for better texture.
- 1 cup finely chopped yellow onion
- 1 cup chopped celery
- 3/4 cup unsalted butter Melted for sautéing vegetables.
- 3 cloves minced garlic
- 2 tablespoons freshly chopped parsley
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh sage
- 2-2.5 cups vegetable or chicken broth Adjust to achieve desired consistency.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preparation
- Begin by cutting ten cups of crusty bread into one-inch cubes and spreading them evenly on a large baking sheet.
- Toast them gently in the oven at 300°F until they dry out and turn lightly golden.
- Allow the toasted bread cubes to cool.
Sautéing
- In a large skillet, melt three-quarters cup of unsalted butter over medium heat.
- Add one cup of finely chopped yellow onion and one cup of chopped celery, and sauté for approximately ten minutes until softened.
- Stir in three cloves of minced garlic, two tablespoons of chopped parsley, and one tablespoon each of thyme, rosemary, and sage—cook for an additional two minutes until fragrant.
Combine and Bake
- In a large bowl, combine the toasted bread cubes with the sautéed vegetables.
- Gradually pour in two to two and a half cups of broth, tossing the mixture until the bread is evenly moistened but intact.
- Season with one teaspoon of salt and half teaspoon of black pepper, then transfer to a greased 9x13 baking dish.
- Cover with foil and bake at 350°F for about 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and crisp.
Notes
For added flavor, incorporate cooked sausage or seasonal vegetables like butternut squash. Store leftovers in an airtight container for up to three days, or freeze for up to three months.