The Heart of the Feast: Classic Thanksgiving Stuffing

 

 No Thanksgiving table is complete without a generous helping of savory stuffing! More than just a side dish, it's a nostalgic, comforting centerpiece that brings together all the classic flavors of the holiday. This recipe delivers a moist, flavorful stuffing with fragrant herbs, tender vegetables, and the perfect balance of savory goodness.

Whether you call it stuffing (cooked inside the bird) or dressing (cooked in a separate dish), this version is baked in a casserole dish for guaranteed crispy edges and a wonderfully soft interior. Get ready to impress your family and friends with this timeless holiday favorite!

Let's make some magic for your Thanksgiving table!

Classic Herb & Celery Thanksgiving Stuffing

Yields: 8-10 servings Prep time: 25 minutes Cook time: 40-50 minutes

Ingredients:

• 1 (12-16 ounce) loaf day-old bread, cut into ½-inch cubes (sourdough, French bread, or brioche work wonderfully)
• ½ cup (1 stick) unsalted butter
• 2 cups chopped celery (about 4-5 stalks)
• 1 ½ cups chopped yellow onion (about 1 large onion)
• 1 ½ cups chicken or turkey broth (plus more if needed)
• 2 large eggs, lightly beaten
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• ½ teaspoon salt (or more to taste)
• ¼ teaspoon black pepper
• Optional: ½ cup chopped fresh parsley, ½ cup dried cranberries or diced apples, cooked crumbled sausage

Equipment:

• Large baking dish (9x13 inch)
• Large mixing bowl
• Large skillet

Instructions:

1.  Prepare the Bread Cubes: If your bread isn't already day-old and slightly stale, spread the bread cubes on a large baking sheet and bake at 300°F (150°C) for 15-20 minutes, or until lightly toasted and dried out. This prevents soggy stuffing! Let cool.

2.  Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the chopped celery and onion and cook, stirring occasionally, until softened and translucent, about 8-10 minutes.

3.  Combine Ingredients: In a very large mixing bowl, combine the dried bread cubes, sautéed celery and onion mixture, dried sage, dried thyme, salt, and pepper. If using, add fresh parsley, cranberries, apples, or cooked sausage. Toss gently to combine.

4.  Add Wet Ingredients: In a separate small bowl, whisk together the chicken/turkey broth and the lightly beaten eggs. Pour this wet mixture over the bread and vegetable mixture. Toss gently but thoroughly until all the bread cubes are moistened. If the mixture seems too dry, add a little more broth, 1/4 cup at a time.