Description
A classic, savory herb-infused stuffing that serves as the perfect centerpiece for your holiday table. This recipe features toasted sourdough bread cubes, aromatic sautéed onions and celery, and fresh garden herbs. It provides a wonderful balance of crispy, golden edges and a tender, moist interior without any meat products, making it a reliable and delicious vegetarian staple for any celebratory feast.
Ingredients
12 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 stripped
3 cups low-sodium vegetable stock
1 tsp sea salt
1/2 tsp freshly cracked black pepper
Instructions
Preheat oven to 300°F.
Spread bread cubes on a large baking sheet and toast for 20 minutes until dry and slightly golden.
Increase oven heat to 375°F.
Melt butter in a large skillet over medium heat.
Add onions and celery to the skillet and sauté until translucent and soft.
Stir in the fresh sage and thyme, cooking for 1 minute until fragrant.
Place toasted bread cubes in a large bowl and pour the vegetable mixture over the top.
Add the vegetable stock gradually, tossing gently until the bread is moist but not mushy.
Season with salt and pepper.
Transfer to a greased baking dish and bake for 45 minutes until the top is crispy and golden.
Notes
Use day-old bread for the best results as it holds its structure better. You can use vegan butter sticks as a dairy-free alternative. If you prefer a crunchier top, uncover the dish for the final 10 minutes of baking.
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg