We’re going back to basics with this traditional stuffing recipe where mainstay aromatics like onion, celery, and garlic join a double dose of fresh and rubbed sage for a classic Thanksgiving side.
- Cooking spray
- 1 large loaf Italian bread, cut into 1-inch pieces (about 10 cups)
- 4 tbsp butter
- 2 large yellow onions, finely chopped
- 4 stalks celery, finely chopped
- 4 cloves garlic, minced
- 2 tbsp fresh sage, finely chopped
- 1 tbsp fresh thyme leaves
- 2 tsp rubbed sage
- 1 large egg
- 2 cups low-sodium chicken broth
- Preheat oven to 325°F. Coat a 9x13-inch or 3-quart baking dish with the cooking spray. Arrange the bread pieces on 2 large baking sheets, spread apart in a single layer. Bake 10 min., until bread is golden and crispy, stirring occasionally. Let cool.
- Meanwhile, in a 12-inch skillet, melt the butter on medium-high. Add the onions and celery. Season with salt and pepper. Cook 10–12 min., until vegetables are soft, stirring occasionally. Stir in the garlic and herbs. Cook 1 min., stirring constantly. Remove from heat and let cool slightly.
- Increase oven temperature to 350°F. In a large bowl, whisk together the egg and chicken broth. Season with salt and pepper. To bowl, stir in vegetable mixture and toasted bread cubes. Toss until well combined. Transfer to baking dish, cover with foil, and bake 30 min. Remove foil and continue baking 30–40 min., until golden on top.
This recipe is
- Nut Free
- October November 2021