Thanksgiving Stuffing
This Thanksgiving stuffing mingles toasted whole wheat and buttermilk bread with a generous pool of butter. Celery and sweet onion provide a crisp-sweet base, while garlic adds a warm, savory depth. Fresh rosemary and sage offer bright, earthy notes, finished with chopped parsley for a lively green lift. An egg helps the mixture come together into a tender, cohesive bite. The result is deeply comforting and richly flavorful, with a distinctive herb-forward character that feels celebratory rather than ordinary.
45 min cook time
20 min prep
Servings
8
Units
Ingredients
Enter edit mode
(tap measurement to shuffle units)
Crouton
Stuffing Mix
Directions
(tap text to cross out step)
- Preheat the oven to 350°F (175°C). Preheating ensures even browning of the bread and consistent cooking of the stuffing components.
- Cut or tear the bread into crouton-sized cubes and spread them in an even layer on one or more sheet pans. Spreading the cubes in a single layer promotes uniform toasting and prevents clumping.
- 6 slice whole wheat bread (240 g)
- 6 slice buttermilk bread (270 g)
- Drizzle extra virgin olive oil over the cubed bread.
- Place the sheet pans in the oven and bake the bread for 10-15 minutes, or until the pieces develop a golden crust.
- Carefully remove the bread from the oven and set aside to cool. Allowing it to cool prevents steam from making the cubes become soggy when mixed with other ingredients.
- Warm a large skillet over medium heat and add half of the butter; let it melt.
- 16 tbsp butter (256 g)
- Add the sweet onion, celery, and garlic to the skillet then season with black pepper and salt. Sauté for about 5-10 minutes until translucent to develop sweetness and flavor.
- 1 sweet onion, diced (300 g)
- 4 stalk celery, sliced (200 g)
- 4 clove garlic (12 g)
- ½ tsp black pepper (0.70 g)
- ¼ tsp salt (1.5 g)
- Transfer the onion and celery to a large mixing bowl.
- Return the skillet to the heat and melt the remaining butter. Add the fresh rosemary, sage, and parsley. Cook for about 2 minutes to bloom the aromatics. Transfer the aromatics to the mixing bowl with the onion and celery.
- 16 tbsp butter (256 g)
- 2 tbsp fresh rosemary, minced (10 g)
- 2 tbsp fresh sage, minced (5 g)
- 2 tbsp parsley, minced (6 g)
- Transfer the browned bread cubes to a mixing bowl and add the stuffing mixture to the bowl.
- Pour beaten eggs over the mixture and continue tossing until evenly coated. The eggs bind the stuffing as it bakes.
- 4 eggs, whisked (200 g)
- Transfer the mixture to a baking dish or roasting pan, spreading it in an even layer. An even layer ensures uniform cooking and browning.
- Place the baking dish into the oven and bake at 350°F (175°C) for about 25-35 minutes. Watch the stuffing toward the end to ensure nice browning and to prevent burning.