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Crafting the Perfect Thanksgiving Stuffing

thanksgiving Stuffing made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 1 loaf of day-old bread cubed
  • 1 cup celery diced
  • 1 cup onion diced
  • 1/2 cup unsalted butter
  • 1 tablespoon fresh sage chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups chicken broth
  • 1/2 cup dried cranberries optional
  • 1/2 cup walnuts or pecans chopped (optional)

Instructions

  • Preheat the oven to 350°F (175°C).
  • In a large skillet, melt the butter over medium heat.
  • Add the diced onion and celery to the skillet; sauté until softened (about 5 minutes).
  • Stir in the chopped sage, salt, and black pepper, cooking for another minute.
  • Combine the cubed bread with the sautéed mixture in a large bowl.
  • Pour in the chicken broth gradually, mixing until the bread is moistened but not soggy.
  • Fold in the cranberries and nuts if using.
  • Transfer the mixture to a greased baking dish.
  • Cover the dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 15–20 minutes until golden brown.