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World's Best Stuffing

A light, fluffy, and flavorful stuffing that complements turkey perfectly, making every bite an explosion of taste.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Bread Base
  • 1 loaf day-old bread, cubed (preferably sourdough or French) Key for absorbing broth without becoming mushy.
Vegetables
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1/2 cup carrots, diced
Broth & Fats
  • 2 cups vegetable broth (or chicken broth, if preferred)
  • 1/4 cup unsalted butter For sautéing vegetables.
Herbs & Seasonings
  • 2 teaspoons dried sage
  • 1 teaspoon dried thyme
  • to taste Salt and pepper
  • 1 tablespoon fresh parsley, chopped (optional) For added freshness.

Method
 

Preparation
  1. Start by cutting your stale bread into cubes and placing it in a large bowl. You can let it dry out for a few hours, or toast it lightly in the oven for quicker preparation.
  2. In a large skillet, melt the butter over medium heat. Add the diced onions, celery, and carrots. Sauté for about 5–7 minutes until the vegetables are tender.
  3. Once the vegetables are sautéed, stir in the dried sage, thyme, salt, and pepper. Cook for another minute to help release those delightful aromas.
  4. Pour the sautéed vegetables into the bowl with the bread cubes. Gradually add the vegetable broth, mixing gently until the bread is moistened but not soggy. If you like a little freshness, sprinkle in some fresh parsley!
  5. If you are stuffing a turkey, pack the stuffing loosely into the cavity and roast according to your turkey's cooking instructions. If baking separately, transfer the mixture to a greased baking dish and bake at 350°F (175°C) for about 25-30 minutes until golden brown on top.

Notes

Leftovers can be stored in an airtight container and refrigerated for up to 3–4 days. To reheat, add a little vegetable broth and warm in the oven.