Thanksgiving Stuffing
A savory and comforting side dish made with crusty bread and sautéed vegetables, perfect for Thanksgiving.
Ingredients
Main Ingredients
- 1 loaf crusty bread, cubed
- 1 cup celery, diced
- 1 cup onion, diced
- ½ cup butter
- 2 cups vegetable or chicken broth
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- to taste Salt and pepper
- 1 cup cooked sausage (optional) Can be omitted for a vegetarian version.
- ½ cup chopped parsley
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat. Once melted, add the diced onion and celery. Cook them for about 5-7 minutes until they soften.
- In a large bowl, mix together the cubed bread, sautéed vegetables, sage, thyme, salt, pepper, sausage (if using), and parsley.
- Pour the broth into the mixture a little at a time. Stir until the bread is moist but not soggy.
- Transfer the mixture into a greased baking dish. Bake in the preheated oven for 30-35 minutes, or until the top is golden and crispy.
- Once baked, take the stuffing out of the oven, let it cool slightly, and then serve hot.
Notes
For best results, ensure the stuffing is cooked to an internal temperature of 165°F (74°C). Store leftover stuffing in an airtight container for up to 3 days, or freeze for up to 3 months. Reheat in the oven at 350°F (175°C), adding a splash of broth if desired.
