Description
Elevate your holiday feast with this classic homemade Thanksgiving stuffing, a savory side dish that perfectly balances crispy textures with a moist, herb-forward interior. Featuring toasted sourdough bread cubes, aromatic sautéed onions and celery, and fresh sage and thyme, this dish provides the essential anchor for any festive table. By prioritizing high-quality vegetable broth and fresh aromatics, this recipe guarantees a flavorful, crowd-pleasing result that is completely vegetarian and alcohol-free.
Ingredients
1 pound sourdough or French bread cubes
1/2 cup unsalted butter
1 large yellow onion, finely diced
3 stalks celery, thinly sliced
2.5 cups low-sodium vegetable broth
2 tablespoons fresh sage, minced
1 tablespoon fresh thyme leaves
Salt and black pepper to taste
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Spread bread cubes on a baking sheet and toast for 15 minutes until dry.
Melt the butter in a large skillet over medium heat.
Sauté the onions and celery until they reach a translucent, soft consistency.
Stir in the fresh sage and thyme, cooking for one minute until fragrant.
Combine the toasted bread and vegetable mixture in a large mixing bowl.
Pour the vegetable broth slowly over the mixture while tossing gently.
Season with salt and black pepper to taste.
Transfer the stuffing into a greased baking dish and spread evenly.
Bake for 45 minutes or until the top is golden-brown and crispy.
Notes
Ensure bread is truly dried out to prevent soggy stuffing. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy top layer.
- Prep Time: 20
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg