Classic Thanksgiving Stuffing
This classic thanksgiving stuffing was originally posted in November 2012. The post has been updated as of November 9, 2017 with new photos, text and a slightly modified and improved recipe!
Stuffing stuffing stuffing! Or otherwise known as a critical part of any turkey day feast.
Well, at least according to me. No stuffing, no dice.
So, in light of my feelings on this subject, today we are resurrecting this classic but fantastic thanksgiving stuffing. There’s no frills, no unique twists, but dang it sure is delicious.
It’s also pretty much the only version of stuffing deemed acceptable at our house for the holiday. As in, the husband was not pleased with me for making this caramelized onion and spinach stuffing for last year’s feast. Lesson learned – no straying allowed!!
But but but. As much fun as it is to play around with different flavors, I will say that today’s recipe is a classic for a reason. And it totally reminds me of the stuffing my grandma made every single year growing up. <— Cue all the holiday feels!
So, let’s discuss the dish, shall we? We start with a simple base of some sauteed onion, carrot and celery. We pump up the flavor by adding in some dried herbs, like rosemary and thyme. It all gets tossed together with some bread cubes and broth, before being baked off in the oven until crispy on top yet still perfectly soft underneath.
Oh yes. Turkey day carbs for the win.
So, let’s move along to a few simple tips & tricks for the recipe:
- Please please please be sure to use stale bread! Preferably, it should be at least one day old.
- I mention this down below, but to keep this dish dairy free, I like to use olive oil in place of the butter. You could also absolutely use coconut oil (or even butter flavored coconut oil!) if desired.
- Totally optional, but if you happen to have some on hand, I like to garnish the stuffing with some chopped fresh parsley or cilantro. Gives it that kick of freshness!
- And finally! I like to cube up the bread in advance to save some time on turkey day. This also helps it get stale a bit faster … double win! And while I haven’t done it myself, I think you could also cook up the veggies ahead of time (just let them come back to room temp or warm up before mixing in with everything else).
So … important question. Do you eat stuffing all throughout the year?
In my mind it is very much a thanksgiving food, so it literally shows up only on the holiday at our house. But, I feel like I might be missing out on year-round stuffing goodness…
Yield: about 6 to 8 servings
Classic Thanksgiving Stuffing
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
This classic thanksgiving stuffing is a staple at our holiday table! Filled with carrots, celery, rosemary and thyme, it bakes up crisp on top and perfectly soft underneath!
- 3 tablespoons unsalted butter*
- 1 medium onion, finely chopped
- 2 medium ribs celery, finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- ¾ teaspoon fine sea salt
- ½ teaspoon pepper
- 1 (1 pound) loaf stale crusty bread, cut into ½ to ¾ inch cubes**
- 1 ¼ cups low-sodium vegetable or chicken broth
- 1 large egg
- Preheat the oven to 375ºF. Grease a 9×13 inch baking dish with nonstick or olive oil spray. Set aside.
- Add the butter to a large skillet set over medium heat. When melted and warm, add in the onion, celery, carrots, thyme, rosemary, salt and pepper. Cook for about 6 to 8 minutes, until tender. Remove from the heat. Transfer the mixture to a large bowl along with the bread cubes, then toss gently to combine.
- In a small bowl or liquid measuring cup, whisk together the broth and egg. Pour into the bowl with the bread and toss until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and cover with aluminum foil. Bake for 30 minutes. Remove the aluminum foil and bake for about 20 additional minutes, until the top layer is golden brown and crisp. Serve!
*To keep this stuffing dairy free, use olive oil in place of the butter!
**Be sure to use a nice and firm (i.e. crusty) bread here. I’ve used multigrain, whole wheat, sourdough, etc. and they all work well, so just choose whatever loaf looks best!
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