Description
This perfect homemade stuffing is buttery, crisp on top, and tender inside—ideal for Thanksgiving or Sunday dinners.
Ingredients
- 10 cups day-old sourdough or French bread, cubed
- 1 cup unsalted butter
- 1 large onion, diced
- 3 stalks celery, chopped
- 4 cups low-sodium chicken broth
- 1 tablespoon dried sage
- 1 teaspoon thyme (fresh or dried)
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F and lightly grease a baking dish.
- In a skillet over medium heat, melt the butter. Add onion and celery and sauté until softened, about 5 minutes.
- Combine the sautéed veggies with bread cubes in a large bowl. Pour in the broth gradually while tossing to evenly moisten. Season with sage, thyme, salt, and pepper.
- Transfer to your baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake 10 more minutes until golden on top.
Notes
- Use day-old or slightly stale bread to avoid sogginess. Taste before baking and adjust seasoning. Add-ins like mushrooms or sausage work well.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American