Description

This Savory Stuffing Recipe is a classic Thanksgiving side dish packed with flavorful herbs, toasted nuts, and dried fruits. Using day-old French or sourdough bread cubes soaked in rich chicken or vegetable broth, sautéed onions, celery, and garlic, it delivers a moist yet crispy texture that will impress your guests. Baked to golden perfection, it’s an essential comfort food for holiday gatherings.

Ingredients

Scale

Dry Ingredients

8 cups day-old bread, cubed (French or sourdough works best)
1 tablespoon sage (fresh or dried)
1 teaspoon thyme (fresh preferred)
Salt, to taste
Pepper, to taste

Wet Ingredients & Aromatics

3 cups broth (chicken or vegetable)
1 medium onion, chopped
1 cup celery, chopped
3 cloves garlic, minced
Olive oil (for sautéing, about 2 tablespoons)

Add-ins

1 cup nuts, chopped (toasted walnuts or pecans preferred)
1 cup dried fruits, soaked (raisins or cranberries)

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Instructions

Preparation: Begin by cubing your day-old bread and letting it dry out completely overnight to ensure it absorbs the broth well.
Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add chopped onions and celery, cooking for 5-7 minutes until softened and fragrant.
Add Garlic: Stir in the minced garlic and sauté for an additional minute until it turns golden and aromatic.
Combine Bread and Vegetables: In a large mixing bowl, combine the dried bread cubes with the sautéed onion, celery, and garlic mixture. Pour 3 cups of broth over the mixture, stirring gently to moisten all the bread evenly.
Season the Stuffing: Sprinkle in the sage, thyme, salt, and pepper. Toss everything carefully to distribute the herbs and seasoning throughout the mixture.
Add Nuts and Fruits: Fold in the toasted nuts and soaked dried fruits, providing texture and bursts of sweetness.
Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
Bake: Transfer the stuffing mixture to a greased baking dish. Cover tightly with foil and bake for 25 minutes. Remove the foil and continue baking for another 15 minutes or until the top is golden brown and crispy.

Notes

Using day-old bread is crucial for absorbing the broth without becoming soggy.
Feel free to substitute nuts and dried fruits according to preference or allergies.
For a richer flavor, use homemade broth.
Covering with foil during the initial baking keeps the stuffing moist.
This stuffing can be prepared a day ahead, stored covered in the fridge, and baked fresh before serving.