Is it okay to post Thanksgiving Recipes after the fact? Well, who cares. At least we’ll all have it for next year. Stuffing is easily one of my favorite aspects of Thanksgiving Dinner. The herbs and savory bread combined with all of the other dishes creates such a satisfying and comforting meal. Given this is one of my favorite dishes, I decided to make it completely from scratch for my family this year.

Making stuffing from scratch was much easier than I expected, despite the blister I got from cutting slightly stale loaves of bread into tiny pieces. I definitely recommend giving it a try and adding any of your favorite herbs, spices, or other ingredients.

The recipe I’m sharing today is a simple, basic stuffing with celery, onion, garlic, and a few herbs. However, customizing this dish is so simple. I know that my husband’s family absolutely loves adding sausage and cranberries to theirs, so there are many options.

This option may be a bit more labor intensive than whipping out a box of stovetop stuffing, but it’s a great way to show off your baking skills, save a few dollars, and avoid all of the preservatives found in most boxed stuffing.

Simple Stuffing Recipe

This recipe made a TON of stuffing. I’m talking a full 9×13 casserole dish and another 8×10 dish that was absolutely filled to the top. However, if you are having a lot of people or simply adore leftovers, this is the recipe for you! Otherwise, feel free to simply half or quarter this recipe.

The Recipe

• 2 Loaves of Sourdough Bread cut into 1/2 inch cubes* this yielded 20 cups of dry cubes.
• 4 cups of chicken broth
• 3 eggs
• 1/2 stick of butter, melted
• 5 cups of finely diced onion
• 4 cups of finely chopped celery
• 12 garlic cloves, minced
• 3 tbsp fresh parsley, diced
• 3 tbsp fresh rosemary, diced
• 2 tbsp fresh sage, diced
• 2 tbsp fresh thyme, diced
• salt and pepper to taste

* vary the size of bread cubes that you cut a bit, I left a few that were close to an inch and made some that were very small to add some texture.

The Process

1. Cut both loaves of bread into cubes or varying size between an inch and a quarter inch.
2. preheat oven to 300 degrees and lay the bread cubes out of dry cookie sheets. Allow to bake until lightly browned and completely dry. Check and flip ever 20 minutes. This process took me about an hour, but can vary based on bread humidity, age, etc.
3. Once cubes are dried, browned, and cooled, place into a LARGE bowl
4. dice onions, celery, and garlic and add to bowl with melted butter and 2 cups of the broth
5. whisk the 3 eggs and add the two remaining cups of broth to the eggs before pouring the mixture over the bread crumbs.
6. Add herbs, salt, and pepper and mix well.
7. Allow to sit refrigerated overnight or up to two days before baking in a 350 degree oven until the top is golden brown.

I hope you enjoy and end up making this in the future – Hailey

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