Description
Nothing says “home” like the aroma of Grandma’s stuffing baking in the oven. Crisp on top, tender in the middle, and full of rich, herb-packed flavor—this is the ultimate holiday side. Whether you call it stuffing or dressing, this beloved recipe deserves a front-row seat on your Thanksgiving table.
Ingredients
10 cups cubed bread (sourdough or French, day-old preferred)
1 large onion, finely diced
2 cups celery, finely chopped (about 3–4 stalks)
2 tbsp fresh sage, chopped
2 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
4 cups low-sodium broth (chicken or vegetable)
½ cup unsalted butter (1 stick), melted
Salt & freshly ground black pepper, to taste
Instructions
Preheat oven to 350°F (175°C). Grease a large baking dish.
Toast bread cubes on a baking sheet for 10–15 mins (optional, for extra texture).
Sauté onions and celery in a little butter until soft and fragrant, about 8 mins.
In a large bowl, combine bread, sautéed veggies, fresh herbs, and melted butter.
Pour in broth slowly, stirring until bread is moist but not soggy. Season with salt and pepper.
Transfer to baking dish and cover with foil.
Bake 30 minutes covered, then uncover and bake 15–20 mins more until golden brown on top.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 250 / Serving
- Fat: 12g / Serving
- Carbohydrates: 30g / Serving
- Protein: 4g / Serving