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Buttery Thanksgiving Stuffing

Indulge in a culinary symphony with our "Herb-Infused Elegance: Buttery Thanksgiving Stuffing." This beloved dish is a dance of flavors, featuring the richness of butter and the aromatic allure of fresh herbs. Close the holiday meal on a savory note with this Buttery Thanksgiving Stuffing, a timeless recipe that transforms the humble into the extraordinary. Let the herb-infused aroma linger, enchanting your guests with the culinary masterpiece they've just experienced. Served as a side or dressing, it promises to elevate your Thanksgiving feast to a new level of sophistication.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings: 12
Course: Side Dish
Cuisine: American, Thanksgiving
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 18 to 24 oz Bread cubes, preferably toasted or stale
  • 1¼ cup Unsalted butter
  • 2½ cups Diced sweet onion (about 2 large onions)
  • 2½ cups Diced celery
  • 6 Garlic cloves, minced
  • 3 tbsp Fresh parsley chopped
  • 3 tbsp Fresh rosemary chopped
  • 3 tbsp Ffresh sage chopped
  • 2½ cups chicken or vegetable stock
  • 2 eggs, large
  • mixture of fresh herbs for sprinkling
  • pepper to taste
  • salt to taste

Method
 

  1. Bread Cubes Preparation: Choose your preferred method for preparing the bread cubes. Whether overnight for a stale texture, toasting in the oven, or purchasing pre-toasted cubes, the choice is yours. Experiment with different bread types for added texture.
  2. Preheat and Prep: Preheat the oven to 350 degrees F. Brush a 9x13 baking dish (or a larger alternative) with melted butter, olive oil, or nonstick spray. Place the bread in a large mixing bowl or directly in the baking dish.
  3. Vegetable and Herb Infusion: In a large skillet or dutch oven, melt butter over medium heat. Add onions, celery, and garlic with salt and pepper. Sauté until softened (8 to 10 minutes). Stir in sage, parsley, and rosemary, cooking for an additional minute. Add 1 cup of stock, mixing well.
  4. Combine Ingredients: Pour the onion-celery mixture over the bread crumbs, tossing thoroughly to coat. In a small bowl, whisk together the remaining 1 1/2 cups stock and 2 eggs. Pour this mixture over the bread cubes, stirring until thoroughly combined.
  5. Baking Magic: Bake the stuffing for 45 to 50 minutes, or until the internal temperature reaches 160 degrees F. If the top is browning too quickly, tent it with foil.
  6. Make-Ahead Option: This stuffing can be made a day ahead and reheated. Remove it from the fridge 60 minutes before reheating. It can also be used as a flavorful stuffing for the bird.

Notes

Nutrition Facts:
  • Serving Size: 1 cup
  • Calories: 320
  • Total Fat: 18g
  • Saturated Fat: 10g
  • Trans Fat: 0g
  • Cholesterol: 85mg
  • Sodium: 520mg
  • Total Carbohydrates: 36g
  • Dietary Fiber: 2g
  • Sugars: 4g
  • Protein: 6g
Serving Adjustments:
  • For 4 people: Halve the recipe and bake in an 8x8 or 9x9 inch dish for the same duration.
  • For 12 to 18 people: Double the recipe exactly, using a large baking dish or two 9x13 baking dishes. Adjust the baking time accordingly.