Ah! Thanksgiving stuffing is a classic side dish made from bread and savory ingredients, often cooked inside the turkey or separately in a casserole. Here’s a traditional-style recipe:
Classic Thanksgiving Stuffing
Ingredients (serves 6–8):
- 10 cups cubed bread (day-old or lightly toasted; white, sourdough, or a mix)
- 1 cup (2 sticks) unsalted butter
- 2 cups onions, finely chopped
- 1 ½ cups celery, chopped
- 2–3 cloves garlic, minced
- 2 tsp fresh thyme (or 1 tsp dried)
- 1 tsp fresh sage (or ½ tsp dried)
- ½ tsp rosemary, chopped (optional)
- 1 tsp salt, or to taste
- ½ tsp black pepper
- 2–3 cups chicken or vegetable broth (adjust for moisture)
- 2 large eggs, beaten
- Optional additions: chopped apples, dried cranberries, cooked sausage, or nuts
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Sauté vegetables: In a large skillet, melt butter over medium heat. Add onions, celery, and garlic. Cook until soft, about 5–7 minutes.
- Add herbs: Stir in thyme, sage, rosemary, salt, and pepper. Cook for 1 minute more.
- Combine with bread: In a large bowl, mix the bread cubes with the sautéed vegetables.
- Add liquid and eggs: Pour in 2 cups of broth and the beaten eggs. Stir until bread is moist but not soggy. Add more broth if needed.
- Bake: Transfer mixture to the prepared dish. Cover with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes until top is golden brown.
- Serve: Fluffy, flavorful stuffing perfect alongside turkey or any roast.
If you want, I can also give a “herb and sausage” version that’s super flavorful and a bit fancier for Thanksgiving. Do you want me to do that?
