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Traditional Thanksgiving Stuffing

Close-up of a baking dish filled with golden-brown traditional Thanksgiving stuffing, featuring cubes of bread, onions, and herbs.
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A classic herb bread stuffing recipe with onion, celery, butter, and sage and thyme for a nostalgic flavor and golden top. Perfect for your Thanksgiving table.

Ingredients

Scale
  • 1 pound day-old bread, cut into 1-inch cubes
  • 1 cup (2 sticks) unsalted butter
  • 2 cups chopped yellow onion (about 1 large)
  • 1 1/2 cups chopped celery (about 3 stalks)
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups low-sodium chicken broth, plus more if needed
  • 1/4 cup chopped fresh parsley

Instructions

  1. Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until lightly toasted. Set aside.
  2. In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 8-10 minutes. Add the minced garlic, sage, thyme, salt, and pepper, and cook for 1 minute more until fragrant.
  3. In a large bowl, combine the toasted bread cubes with the onion and celery mixture.
  4. Gradually pour in the chicken broth, tossing gently to moisten the bread. Add more broth if you prefer a moister stuffing. Stir in the fresh parsley.
  5. Transfer the stuffing to a greased 9×13 inch baking dish. Cover with foil.
  6. Bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is golden brown and crisp.

Notes

  • For a make-ahead option, prepare the stuffing up to step 4, cover, and refrigerate for up to 24 hours. Add a little extra broth before baking if needed.
  • You can use fresh herbs instead of dried. Use 1 tablespoon fresh sage and 1 tablespoon fresh thyme.
  • If you want a crispier top, you can bake the stuffing uncovered for the entire time.

Nutrition

Find it online: https://cutcooktaste.com/traditional-thanksgiving-stuffing-recipe/