Thanksgiving Stuffing Recipe

Name: Thanksgiving Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf French Or Sourdough Loaf, Cut Into 3/4-inch To 1-inch Cubes; 6 Tablespoons Unsalted Butter, Divided; 10 ounces, weight Cremini Mushrooms, Chopped Into Large Pieces; 1 teaspoon Kosher Salt, Plus More To Taste; 1/2 teaspoons Freshly Ground Black Pepper, Plus More To Taste; 3 stalks Celery, Halved Lengthwise And Sliced; 1 whole Medium Onion, Chopped; 8 sprigs (approximately 1 Tablespoon) Fresh Thyme, Leaves Only; 3 leaves Fresh Sage, Chopped; 4 cups Chicken Broth

Servings: persons

1 loaf French Or Sourdough Loaf, Cut Into 3/4-inch To 1-inch Cubes
6 Tablespoons Unsalted Butter, Divided
10 ounces, weight Cremini Mushrooms, Chopped Into Large Pieces
1 teaspoon Kosher Salt, Plus More To Taste
1/2 teaspoons Freshly Ground Black Pepper, Plus More To Taste
3 stalks Celery, Halved Lengthwise And Sliced
1 whole Medium Onion, Chopped
8 sprigs (approximately 1 Tablespoon) Fresh Thyme, Leaves Only
3 leaves Fresh Sage, Chopped
4 cups Chicken Broth

1
Preheat oven to 350 degrees.
2
Spread bread cubes evenly over two baking sheets lined with aluminum foil. Bake cubes in oven until completely dried and beginning to harden and turn golden, about 15-20 minutes. Transfer dried bread to a large mixing bowl and set aside.
3
Grease a baking dish (or two) and set aside.
4
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the chopped mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper and saute until mushrooms are golden brown, stirring occasionally, about 10 minutes. Once golden, add 2 more tablespoons butter, celery, onion and thyme. Cook, stirring occasionally, until the celery and onion have softened, about 8-10 minutes. Add sage and remaining 2 tablespoons butter once vegetables have softened. Add chicken broth and stir mixture to combine. Season with salt and pepper to taste.
5
Carefully pour chicken broth mixture over the bread cubes in a large mixing bowl and toss to combine. If desired, you can reserve about 1/2 cup of the liquid to assess moistness of the bread cubes before incorporating all the broth. As written, the stuffing will be quite moist.
6
Carefully pour mixture into prepared baking dish(es). Take care not to pack the stuffing into the dish. Bake until heated through and the top begins to turn golden brown, about 40-50 minutes. Allow to sit for 5-10 minutes before serving.
7
Enjoy!

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 loaf French Or Sourdough Loaf, Cut Into 3/4-inch To 1-inch Cubes, 6 Tablespoons Unsalted Butter, Divided, 10 ounces, weight Cremini Mushrooms, Chopped Into Large Pieces, 1 teaspoon Kosher Salt, Plus More To Taste, and more.

Yes, Thanksgiving Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thanksgiving Stuffing

How did you like this recipe?

Frequently Asked Questions