Description
A warm, aromatic stuffing perfect for holidays or cozy family dinners. This version skips the sausage but keeps all the savory flavors, combining fresh vegetables, herbs, and toasted bread for a comforting side dish everyone will love. Ideal for Thanksgiving, Christmas, or any festive gathering, it’s hearty, flavorful, and versatile enough for vegetarians and meat-eaters alike.
Ingredients
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1 loaf of day-old bread, cubed (about 10 cups)
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4 tablespoons unsalted butter
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1 large onion, finely chopped
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3 celery stalks, chopped
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3 cloves garlic, minced
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1 large carrot, peeled and diced
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1 teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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1 teaspoon dried sage
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1 teaspoon dried thyme
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1 teaspoon dried rosemary, crushed
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½ teaspoon paprika (optional)
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2 ½ cups vegetable or chicken broth, warmed
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2 large eggs, beaten
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¼ cup fresh parsley, chopped
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½ cup dried cranberries or raisins (optional)
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½ cup chopped walnuts or pecans (optional)
Instructions
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Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast for 10-12 minutes until lightly golden. Remove and cool.
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In a large skillet, melt butter over medium heat. Add onion, celery, carrot, and garlic. Sauté for 8-10 minutes until vegetables are tender.
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Stir in salt, pepper, sage, thyme, rosemary, and paprika. Cook 1-2 minutes to release aromas.
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In a large bowl, combine toasted bread cubes with sautéed vegetables, parsley, cranberries, and nuts if using. Toss gently.
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Slowly pour warm broth over the mixture, stirring to moisten all cubes. Ensure mixture is moist but not soggy.
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Fold in beaten eggs to help bind the stuffing.
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Transfer stuffing to a greased 9×13-inch baking dish. Cover loosely with foil and bake 25 minutes. Remove foil and bake 15-20 more minutes until top is golden and crisp.
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Let rest 5 minutes before serving. Garnish with extra parsley if desired.
Notes
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Use day-old bread for best texture.
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Customize with additional vegetables or roasted mushrooms.
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Make ahead by preparing before baking and refrigerating overnight.
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For a crispier top, remove foil during the last 15-20 minutes of baking.
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Leftover stuffing can be frozen for up to 3 months or used in casseroles and soups.
- Prep Time: 20 minutes
- Cook Time: 50 minutes