Description
Experience the nostalgic comfort of Grandma’s traditional Thanksgiving stuffing, a savory centerpiece crafted with toasted sourdough bread cubes, aromatic fresh herbs, and rich vegetable stock. This heirloom-style recipe balances soft bread with crisp, sautéed celery and onions, creating a perfect texture that avoids the common pitfalls of mushy or dry stuffing. It is an accessible, crowd-pleasing dish that pairs beautifully with any roasted poultry or holiday sides, ensuring a consistent and flavorful outcome every single time you prepare it.
Ingredients
10 cups dried sourdough or French bread cubes
1 cup unsalted butter
2 large yellow onions, finely diced
4 stalks celery, thinly sliced
2 tbsp fresh sage, finely chopped
1 tbsp fresh thyme leaves
3 cups low-sodium vegetable stock
Salt and black pepper to taste
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Spread the bread cubes on a large baking sheet in a single layer.
Toast the bread cubes for 15 minutes until golden brown and firm.
Melt the butter in a large skillet over medium heat.
Add the onions and celery to the skillet and sauté until soft and translucent.
Stir in the chopped sage and thyme until fragrant.
Combine the toasted bread cubes and the sautéed vegetable mixture in a large mixing bowl.
Pour the vegetable stock over the mixture and toss gently until absorbed.
Transfer the mixture to a buttered baking dish and bake for 30 minutes until the top is crisp and golden.
Notes
Ensure bread is very dry before adding liquid to maintain the best texture. For a vegan version, simply substitute the unsalted butter with high-quality olive oil. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American Traditional
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg