Description
Elevate your holiday table with this classic, foolproof bread stuffing. This recipe perfectly balances the crunch of toasted bread cubes with the tender sweetness of sautéed celery and yellow onions. Infused with fresh sage and thyme, this savory side dish is designed to be moist on the inside and delightfully crisp on top. It is the ultimate comforting companion to roasted poultry and a staple for any festive gathering.
Ingredients
12 cups white bread cubes (day-old)
1 cup unsalted butter
2 cups yellow onion, diced
2 cups celery stalks, diced
2.5 cups low-sodium vegetable broth
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, chopped
Salt and black pepper to taste
Instructions
Preheat your oven to 375°F.
Spread bread cubes on a large rimmed baking sheet in a single layer and toast for 10 minutes until firm and slightly golden.
Melt butter in a large skillet over medium-high heat until foaming.
Add diced onions and celery to the skillet and sauté for 8 minutes until softened.
Stir in fresh sage, thyme, salt, and pepper, cooking for another minute until fragrant.
Combine toasted bread cubes with the vegetable mixture in a large mixing bowl.
Slowly pour in the vegetable broth, tossing gently until the bread is evenly moistened but not mushy.
Transfer the mixture to a buttered baking dish.
Bake for 35 minutes until the top is golden brown and crispy.
Notes
Use day-old bread to ensure the cubes absorb the broth without falling apart. For a dairy-free version, substitute the butter with a high-quality vegan margarine. If you only have dried herbs, use 1 teaspoon of dried sage in place of the tablespoon of fresh.
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American Traditional
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg