Thanksgiving Stuffing Recipe

Ingredients

• 3 cups (300g) day-old bread cubes, preferably white or sourdough
• 2 tablespoons (28g) unsalted butter
• 1/2 cup (75g) diced yellow onion
• 1/2 cup (75g) diced celery
• 2 cloves garlic, minced
• 1/4 cup (60ml) vegetable broth
• 2 tablespoons (30ml) fresh thyme leaves
• 1 tablespoon (15ml) fresh sage leaves, chopped
• 1 teaspoon (5g) dried parsley
• 1/2 teaspoon (3g) salt
• 1/4 teaspoon (1.5g) black pepper
• 1/4 teaspoon (1.5g) nutmeg, freshly grated
• 1/4 cup (30g) dried cranberries, optional

This recipe relies on a balance of texture and flavor. The bread provides the structure, while the vegetables add moisture and depth. Fresh herbs are essential for the authentic Thanksgiving aroma.

Make sure your bread is dry enough to absorb the liquid without becoming mushy. The combination of onion, celery, and garlic forms a classic mirepoix base that supports the overall flavor profile.

Essential Kitchen Tools

Tool	Usage
Large skillet	For sautéing vegetables
Baking dish	9x13 inch for even baking
Large mixing bowl	To combine ingredients
Knife and cutting board	For prep work
Whisk or spoon	To mix the herb liquid

Why This Recipe Works

The success of this stuffing comes from controlling moisture. By sautéing the vegetables first, you release their water content and concentrate their flavors. This prevents the bread from becoming waterlogged. The addition of broth provides enough liquid to moisten the bread without making it soupy. Fresh herbs add brightness that dried herbs alone cannot achieve. The nutmeg adds a subtle warmth that complements the sage and thyme. This method ensures every bite is flavorful and texturally interesting.

Pro Tips for Better Results

Use a sharp knife to cut uniform bread cubes. This ensures they bake at the same rate. Do not overcrowd the baking dish. If the layer is too thick, the center may remain undercooked. Taste the vegetable mixture before adding the bread. Adjust the salt and pepper now to save time later. If you want extra crunch, broil the last 3 minutes of baking. Keep an eye on it to prevent burning. Let the stuffing rest before serving to let the flavors meld.

Nutrition Facts (per serving)

Nutrient	Amount
Calories	480 kcal
Total Fat	18g
Saturated Fat	11g
Sodium	650mg
Carbohydrates	68g
Fiber	3g
Protein	9g

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish to prevent sticking and ensure even browning.
2. Melt the butter in a large skillet over medium heat, adding the onions and celery, and cook for 5 minutes until softened to release their natural sugars and create a savory base.
3. Stir in the garlic and cook for 1 minute until fragrant, being careful not to let it burn so it adds aroma rather than bitterness.
4. Remove the skillet from the heat and stir in the broth, thyme, sage, parsley, salt, pepper, and nutmeg to create a moist herb-infused liquid mixture.
5. In a large bowl, toss the bread cubes with the warm vegetable and herb mixture until every cube is evenly coated, which prevents dry spots in the final dish.
6. If using cranberries, fold them into the mixture now to distribute their tartness throughout the stuffing for balance.
7. Transfer the mixture to the prepared baking dish and press down lightly to create an even layer, ensuring consistent heat distribution during baking.
8. Bake for 25 minutes or until the top is golden brown and the interior is hot, which develops the crust and cooks the bread thoroughly.
9. Let the stuffing rest for 5 minutes before serving to allow the structure to set, making it easier to scoop and serve without falling apart.