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Thanksgiving Stuffing

Ingredients

  • 24 ounces bread, cut into 1/2-inch cubes (about 12 cups), preferably crusty sourdough or country bread
  • 1/2 cup unsalted butter, plus 3 tablespoons for topping and for the pan
  • 1 large yellow onion, chopped
  • 5 celery stalks, diced
  • 3 garlic cloves, chopped
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh sage
  • Heaping 1/4 cup chopped fresh parsley
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon fresh thyme leaves
  • 3 cups vegetable broth, plus more as needed
  • 2 large eggs, beaten

Cooking Instructions

Step 1: Preheat oven to 350 degrees F and grease a 9″x13″ baking dish with 1 1/2 teaspoons butter.

Step 2: Spread the bread cubes in a single layer on a large baking sheet.  Bake for 10 to 25 minutes, or until dry and crisp.  Remove from oven and transfer to a large bowl.

Step 3: Melt the butter in a large skillet over medium heat.  Add the onion, celery, garlic, salt and pepper and cook for 5 to 8 minutes, stirring occasionally, or until softened.

Step 4: Pour the onion mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme.  Toss to coat.  Add the broth and eggs and toss again.  The bread should feel pretty wet.  If it’s still too dry, add more broth as needed to moisten it.  Adding an extra 1/4 cup or 1/2 cup broth by preference is common.

Step 5: Transfer the mixture to the baking dish.  If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake (you can prepare this up to one day in advance of baking).

Step 6: When ready to bake, check if the stuffing feels dry at all.  If it does, drizzle with a bit more broth.  Melt the remaining 1 1/2 tablespoons of butter and drizzle over the stuffing.  Bake, covered, for 30 minutes.  Uncover and bake for 5 to 10 more minutes to crisp the top.

Enjoy this holiday stuffing from Love & Lemons!