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–+ servings
Thanksgiving Stuffing

Delicious Thanksgiving Stuffing That Brings Everyone Together

This Thanksgiving Stuffing combines rich flavors and comforting textures, making it a perfect addition to your holiday feast.
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Prep Time 1 hour
Cook Time 1 hour 20 minutes
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Side Dishes
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 3/4 cup Unsalted Butter Adds richness and moisture; swap with olive oil for a dairy-free option.
  • 1 loaf Day-Old White French Bread Provides the structure; substitute with stale sourdough or rye for added flavor.
Vegetables
  • 1 medium Vidalia or Yellow Onion Offers a sweet depth; red onion can provide a sharper taste if preferred.
  • 1 cup Celery Contributes crunch and freshness; use leeks for a milder flavor twist.
Herbs
  • 1/2 cup Italian Flat-Leaf Parsley Brightens the dish; fresh thyme can be a delightful alternative.
  • 1/4 cup Fresh Sage Essential for that classic Thanksgiving flavor; dried sage works in a pinch, just use less.
  • 1/4 cup Fresh Rosemary Delivers a piney aroma; you can replace it with thyme for a different herbal profile.
  • 1/4 cup Fresh Thyme Complements the other herbs beautifully; feel free to omit if you're out.
Binding
  • 1 1/4 cups Low-Sodium Chicken Broth Adds moisture and savory depth; opt for vegetable broth for a vegetarian twist.
  • 2 large Eggs Binds the mixture together; flaxseed meal can serve as an egg substitute (1 tbsp mixed with 3 tbsp water).
Seasoning
  • Salt Enhances overall flavors; adjust according to your taste preferences.
  • Pepper Enhances overall flavors; adjust according to your taste preferences.

Equipment

  • Oven
  • Skillet
  • Mixing bowl
  • Baking Dish
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 250°F (121°C). Spread your day-old white French bread cubes on a baking sheet and dry them in the oven for about 45 minutes.
  2. In a skillet, melt 3/4 cup of butter over medium heat. Add diced onion and celery, sauté for 8-10 minutes until softened.
  3. In a bowl, combine the dried bread with the sautéed vegetables. Add chopped parsley, sage, rosemary, thyme, salt, and pepper. Pour in chicken broth and mix gently.
  4. In another bowl, whisk together the remaining broth and eggs. Pour over the bread mixture and toss gently to coat.
  5. Grease a baking dish and transfer the stuffing mixture to it. Dot with remaining butter, cover with foil, and bake.
  6. Bake for 40 minutes covered, then uncover and bake for another 40-45 minutes until golden brown.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 25gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 520mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 3mgIron: 10mg

Notes

This stuffing can be made a day in advance and stored unbaked in the fridge. Adjust broth for moisture when baking.

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