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CRTraditional Thanksgiving Stuffing Recipe | Part 1 of My Thanksgiving Series ✨
The classic holiday side dish made with French bread, fresh herbs, and buttery, golden edges.
Ingredients
• 1 loaf of French bread (about 9–10 cups), cut into large cubes
• 2–3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• ½ tsp sea salt (for bread)
• 1 stick (½ cup) unsalted butter
• 1 yellow onion, diced
• 4 celery stalks, diced
• 4 garlic cloves, minced
• 2–3 fresh sage leaves, finely chopped
• ½ tbsp fresh rosemary, minced
• ½ tbsp fresh thyme leaves
• ¼ tsp salt (to season veggies)
• ½ tsp black pepper, plus more to taste
• 2 large eggs
• 2 cups chicken broth, warmed
• ¼ cup fresh parsley, chopped
• 4 tbsp unsalted butter, sliced into 8 thin pats (for topping)
Instructions
1. Toast the Bread:
Preheat oven to 375°F. Toss bread cubes with olive oil, garlic powder, dried thyme, and salt. Spread evenly on a baking sheet and bake for 20–25 minutes, stirring once, until dried and lightly golden. Let cool.
2. Sauté the Veggies:
In a large skillet, melt 1 stick butter over medium heat. Add onion and celery and cook for 15 minutes, until softened.
Season with ¼ tsp salt, then add garlic, sage, rosemary, thyme, and parsley. Cook for 1 minute until fragrant. Finish with black pepper.
3. Assemble the Stuffing
In a small bowl, whisk 2 eggs, then slowly pour in a bit of the warm broth while whisking continuously to temper the eggs.
In a large bowl, combine toasted bread and sautéed veg
Pour in the remaining broth gradually, tossing to evenly moisten. Taste and season if needed.
Add the tempered egg mixture and toss gently to combine.
4. Bake
Transfer stuffing to a greased 9×13-inch baking dish.
Top with 8 thin slices of butter.
Cover with foil and bake at 350°F for 30 minutes. Uncover and bake 15 minutes more, then broil 3–4 minutes to crisp the top.
Serving & Tips
• Perfect alongside turkey, mashed potatoes, and gravy
• Add sausage, mushrooms, cranberries, or pecans for variation
• Make ahead by assembling in the dish and refrigerating up to 24 hours before baking
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@createaplatewithdina
