Thanksgiving stuffing

Here’s a classic and easy Thanksgiving Stuffing recipe you can try—it’s flavorful, comforting, and perfect as a side dish.

Ingredients (Serves 6–8)

• 8 cups bread cubes (day-old or lightly toasted; white, whole wheat, or a mix)

• 1 cup onion, chopped

• 1 cup celery, chopped

• ½ cup unsalted butter

• 2–3 cloves garlic, minced

• 1 teaspoon dried sage

• 1 teaspoon dried thyme

• ½ teaspoon dried rosemary

• Salt and pepper, to taste

• 2–3 cups chicken or vegetable broth

• 2 eggs, beaten (optional, helps bind stuffing)

• Optional add-ins: cooked sausage, mushrooms, cranberries, nuts

Instructions

1. Preheat oven:

   • 350°F (175°C).

2. Prepare the vegetables:

   • In a large pan, melt butter over medium heat.

   • Sauté onion, celery, and garlic until soft (about 5–7 minutes).

   • Stir in sage, thyme, rosemary, salt, and pepper.

3. Combine with bread:

   • Place bread cubes in a large bowl.

   • Pour sautéed vegetables over the bread.

   • Mix gently to combine.

4. Add broth & eggs:

   • Pour in enough broth to moisten the bread (it should be damp but not soggy).

   • Add beaten eggs if using and mix gently.

5. Bake:

   • Transfer mixture to a greased baking dish.

   • Cover with foil and bake for 25 minutes.

   • Remove foil and bake another 15 minutes for a golden, crispy top.

Tips & Variations

• Extra flavor: Toast the bread cubes with a little butter before mixing.

• Vegetarian version: Use vegetable broth instead of chicken broth.

• Make ahead: Assemble stuffing a day ahead, refrigerate, then bake on Thanksgiving.

If you want, I can also give a “quick stovetop version” that’s ready in 20 minutes—super handy if you don’t want to bake.

Do you want me to do that?