Thanksgiving Stuffing Recipe: Amazing Dish for Holiday Comfort

Scale

1 loaf day-old bread, cubed

1 cup unsalted butter

2 cups diced onion

1 ½ cups diced celery

3 garlic cloves, minced

3 cups chicken or turkey broth

2 large eggs, beaten

2 tsp sage

1 tsp thyme

1 tsp rosemary

Salt and black pepper to taste

Optional: sausage, apples, cranberries, mushrooms

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1. Preheat oven to 350°F. Toast cubed bread until golden.

2. Melt butter in a skillet. Sauté onion, celery, and garlic until fragrant.

3. Stir in sage, thyme, rosemary, salt, and pepper.

4. Combine toasted bread with sautéed vegetables in a large bowl.

5. Whisk eggs with broth. Pour over bread mixture and stir gently.

6. Transfer to greased baking dish. Cover with foil and bake 30 minutes.

7. Uncover and bake an additional 15 minutes until golden and crispy.

Dry bread completely for the best texture.

Make ahead by assembling the stuffing a day early and refrigerating.

Add sausage for heartiness or cranberries/apples for sweetness.