Thanksgiving stuffing
Thanksgiving stuffing, from above
Non vegUnited States

Thanksgiving stuffing

Buttery bread cubes, celery, onion and sage baked until crisp on top and soft inside. The best side, fight me.

75 minTime
7 gProtein each
mildSpice
Stuffing or dressing2 chapters · 1 min read

Make it your way

Grandma's wayBread cubes baked with butter, onion, celery, sage and stock.
The original
236kcalsame
7 gproteinsame
2 gfibresame
75minutessame

Classic American Thanksgiving stuffing.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
White bread1 loaf, in 2 cm cubes, dried overnight
Butter½ cup
Onion2, diced
Celery3 stalks, diced
Sage leaves2 tbsp fresh, chopped, or 2 tsp dried
Dried thyme1 tsp
Flat leaf parsleya handful, chopped
Chicken stock (chicken broth)2 cups
Egg2
Salt1 tsp
Black pepper½ tsp

Method

5 steps
  1. 1Spread the bread cubes out and leave overnight, or dry in a 150°C oven for 20 minutes.
  2. 2Melt the butter and cook onion and celery until soft, about 10 minutes. Add sage and thyme.
  3. 3Toss the bread with the vegetables, parsley, salt and pepper.
  4. 4Whisk the eggs into the stock, pour over and toss until the bread is moist but not soggy.
  5. 5Spread in a buttered dish. Bake covered at 190°C for 25 minutes, then uncovered 20 minutes until golden and crisp on top.
Serve it like this

Spoon from the baking dish at the table, crisp top first, next to turkey, gravy and cranberry sauce.

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Make it a meal

What goes with Thanksgiving stuffing: a bread or rice, a side, something to drink and something sweet.

Bread or rice Dinner rolls150 min
Bread or rice Jeera rice30 min
With a main Roast turkey with gravy240 min
With a main Honey glazed ham150 min
On the side Cranberry sauce15 min
On the side Mashed potatoes30 min
On the side Green bean casserole50 min
To drink Peach iced tea25 min
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