Homemade Stuffing
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5
6 reviews
Excellent
Homemade Stuffing
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This homemade stuffing recipe makes a flavorful Thanksgiving side dish.
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Ingredients
- 10 cups bread about 1.5 pounds, day old or toasted, sturdy
- ¼ cup olive oil
- 1/2 cup butter
- 2 ½ cups celery sliced
- 2 ½ cups onion diced
- 2 ½ cups mushroom sliced
- 3 cloves garlic finely minced
- 1/3 cup parsley chopped, fresh
- 4 ½ teaspoons sage divided, dried ground
- 3 teaspoons thyme divided, dried
- 2 teaspoons kosher salt divided
- 1/2 teaspoon black pepper ground
- 1 ½ cups chicken broth
- 2 egg lightly beaten, large
Instructions
- Preheat the oven to 350˚F.
- Stir together 1/2 teaspoon dried sage, ½ tsp dried thyme, 1/2 teaspoon salt, and ¼ teaspoon black pepper.
- Cut the bread into ¾-inch cubes.
- Gently toss the bread with olive oil and the spice mixture until well coated.
- Transfer to a baking sheet and bake for 17-20 minutes.
- Remove from the oven and set aside.
- Increase the oven to 375˚F and grease a 9x13” pan.
- Heat the butter in a large pot over medium heat.
- Add the onion, celery, garlic, and mushrooms with the remaining salt, pepper, sage, parsley, and thyme.
- Cook for about 8 minutes, or until the vegetables soften.
- Add the bread cubes to the vegetable mixture.
- Pour in the broth and the eggs.
- Stir well until the bread cubes are completely coated and have softened. You want the bread to absorb all of the liquid in the pan. Let the mixture sit in between stirring to give it time to soak up the moisture. This will take about 5 minutes.
- Pour into the baking dish and bake for about 40- 45 minutes, or until golden brown on top.
Notes
- I use Italian or sourdough bread because either bread will hold up well in this recipe.
- If you'd like the stuffing to be vegetarian, you can use vegetable broth in place of the chicken broth. Turkey broth could also be used in this recipe.
- Bread: I use Italian or sourdough bread because either bread will hold up well in this recipe.
- Butter: If you'd like to keep the recipe dairy-free, substitute an additional 1/3 cup of olive oil in place of the butter.
- Onion: I like to use sweet onion in this recipe, but any yellow or white onion will work.
- Fresh sage: Or substitute 2-3 tablespoons of fresh sage.
- Fresh thyme: Or substitute 2-3 tablespoons of fresh thyme.
- Salt: If you use table salt instead of kosher salt or sea salt, reduce the salt to 1 teaspoon.
- Broth: I like to use reduced-sodium chicken broth in this recipe so that I can better control the salt level. If you'd like the stuffing to be vegetarian, you can use vegetable broth in place of the chicken broth. Turkey broth could also be used in this recipe.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1serving
Calories
327kcal
(16%)
Carbohydrates
21g
(7%)
Protein
5g
(10%)
Fat
26g
(40%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.5g
(25%)
Cholesterol
57mg
(19%)
Sodium
818mg
(34%)
Potassium
305mg
(6%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
628IU
(13%)
Vitamin C
7mg
(8%)
Calcium
41mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 327kcal | 16% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 57mg | 19% |
| Sodium | 818mg | 34% |
| Potassium | 305mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 628IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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