How To Make Thanksgiving Stuffing For The Holidays | Delish

bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain bread is more nutritious; day-old bread is budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier; margarine can be a cheaper alternative.

Tear the sourdough bread into pieces between a quarter inch and a half inch, exposing the crust for better texture.

If not prepared ahead, dry the torn bread in a 200°F oven for 15-20 minutes until brittle.

Chop the onion, slice the celery, and mince the garlic.

Chop the parsley and herbs (sage, rosemary, thyme).

In a large skillet, melt 1 stick of butter over medium heat.

Add the chopped onion and sliced celery to the skillet, cooking for 8-10 minutes until softened and translucent.

Add the minced garlic and chopped herbs to the skillet, cooking until fragrant.

Mix the sautéed vegetables with the dried bread in a large bowl.

In a separate bowl, whisk together 2 eggs and 4 cups low sodium chicken broth.

Pour the egg and broth mixture over the bread and vegetable mixture, mixing until combined.

Transfer the stuffing mixture to a greased baking dish and cover with foil.

Bake in a preheated 350°F oven for 30 minutes, then uncover and bake for an additional 15 minutes until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens