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Stuffing Recipe for Thanksgiving

A comforting Thanksgiving stuffing made with cubed challah or sourdough, sautéed onion and celery, chicken broth, and herbs, with optional nuts and dried cranberries.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 loaf of bread preferably challah or sourdough, cubed
  • 1/2 cup unsalted butter
  • 1 medium onion diced
  • 3 stalks celery diced
  • 2 cups low sodium chicken broth
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup chopped nuts optional
  • 1 cup dried cranberries optional

Equipment

  • Large mixing bowl
  • Sauté pan
  • Oven-safe baking dish
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Cube the bread and let it dry overnight on a baking sheet so it absorbs moisture without becoming mushy.
  2. In a sauté pan, melt the butter over medium heat, then add the diced onion and diced celery. Cook for 5–7 minutes until soft and fragrant.
  3. In a large mixing bowl, combine the dried bread cubes with the sautéed vegetables, mixing gently to avoid breaking up the bread.
  4. Pour the chicken broth over the bread mixture, then sprinkle in the dried sage, dried thyme, salt, and black pepper. Stir until all the bread is moistened.
  5. Fold in the chopped nuts and dried cranberries, if using, to boost flavor and add texture.
  6. Grease an oven-safe baking dish and transfer the stuffing mixture into it, spreading evenly to ensure even cooking and browning.
  7. Bake in a preheated oven at 350°F (175°C) for 30–40 minutes until the top is golden brown and the interior is moist.
  8. Let the stuffing cool for a few minutes before serving to allow the flavors to meld.

Notes

For extra flavor, use homemade chicken broth!