Traditional Savory Thanksgiving Stuffing Recipe
This traditional savory Thanksgiving stuffing recipe is that one simple, yet heartwarming side dish that everyone loves.
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Category: Holiday Dinner
- Cuisine: Thanksgiving
Ingredients
Scale
- A loaf of day-old rustic country bread (some people prefer brioche or sourdough bread)
- 2 eggs beaten
- 1 1/2 to 2 cups of vegetable or chicken broth
- 1/4 cup chopped fresh sage
- 1/4 cup chopped fresh parsley
- 2 tbs of chopped fresh rosemary
- 2 leeks cut in thin slices using some of the greens
- 3 garlic minced
- 4 celery stalks diced
- 1/2 cup butter
- 1 tbs olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Grease the baking dish with butter making sure to cover the bottom and sides.
- Cut the bread into approximately 1-inch cubes and transfer to a large bowl (you don’t have to but I put the bread cubes, in a single layer, on a baking sheet and bake them until they are light brown).
- In a large skillet melt the butter and then add the leeks, celery, garlic, salt, and black pepper, and cook for 5 minutes or until vegetables have softened and the white parts of the onions become translucent.
- Pour the leek mixture over the top of the bread cubes, add the fresh chopped herbs, and toss.
- Pour 1 1/2 cups of vegetable broth over the bread and leek mixture and toss again (if the bread feels dry add another 1/2 cup of the broth).
- Add the beaten eggs and toss again.
- Transfer the mixture to the greased baking dish, drizzle with olive oil, cover with foil, and bake for about 30 minutes. Remove foil and bake for another 10 minutes.
Notes
If you like your stuffing extra moist, use all of the vegetable broth. If you like it semi-moist, use the amount specified in the instructions. It’s really just personal preference. Also, when reheating the leftover stuffing, splash a little bit of the vegetable broth on top. It helps to keep the stuffing moist.