Thanksgiving Stuffing
User Reviews
5
Thanksgiving Stuffing
Description
Thanksgiving Stuffing is created by first toasting cubed sourdough bread until golden and crisp, which provides a firm base that absorbs the flavorful liquids. The aromatic vegetables—onion, celery, and green onions—and fresh herbs like thyme, parsley, and sage are cooked in butter and olive oil to soften and release their flavors. These are then combined with the toasted bread.
The mixture is moistened with vegetable or chicken stock and soy sauce, which adds a subtle umami note, until the bread absorbs enough liquid to become tender but not soggy. Baking the mixture in a buttered dish crisps the top layer, balancing the soft interior. The stuffing offers savory depth through herbs and vegetables in a classic side dish form suitable for holiday meals.
If pressed for time, sourdough can be dried out by leaving it in an open bag for 48 hours instead of toasting in the oven. This allows the bread to absorb the stock properly and develop the traditional texture without extra oven time.
Ingredients
- 1 loaf sourdough bread about 1 pound, cubed
- 2 tablespoons butter plus more for pan, unsalted
- 1 tablespoon olive oil
- 1 onion diced
- 3 celery diced, stalks
- 4 green onions sliced, plus more for garnish
- 1 teaspoon thyme chopped, fresh
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons parsley chopped
- 1 tablespoon sage minced, fresh
- 3 cups vegetable stock or chicken stock
- 1 tablespoon soy sauce reduced sodium
Instructions
- Preheat the oven to 400˚F. Butter a 8 x 11-inch dish. Spread bread cubes on a rimmed baking sheet and bake for 20 minutes, or until golden brown. Remove from the oven and set aside in a large mixing bowl.
- Meanwhile, heat olive oil and butter in a large skillet over medium-heat. Once the butter has melted, add onion, celery, green onions, thyme, salt, and pepper. Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables have softened. Transfer the vegetables to the bowl with the toasted bread.
- Add parsley and sage to the bowl, then slowly stir in the vegetable stock, letting it absorb as you mix the stuffing. Once most of the liquid has been absorbed by the bread, stir in soy sauce.
- Transfer the stuffing mixture to the prepared baking pan and bake at 400˚F for 30 minutes. Garnish with the green onions and serve immediately.
Notes
- To prepare quickly, stale sourdough bread by leaving the bag open for at least 48 hours instead of toasting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 589mg | 25% |
| Potassium | 203mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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