Homemade Thanksgiving Stuffing

5 from 2 votes

This Homemade Thanksgiving Stuffing is made with toasted bread, sautéed vegetables, fresh herbs, and cranberries. Bake it until golden brown on top for a delicious side dish for Thanksgiving or any holiday dinner.

Prep Time15

Cook Time1 40

Total Time1 55

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Skill Level: Intermediate

Servings: servings

Author: Rena Awada

Ingredients

1 pound loaf bread diced into 1/2-inch cubes and dried
1 tablespoon Olive Oil
1 large sweet onion diced small
4 sticks celery diced small
2 sweet peppers diced
3-4 garlic cloves minced
1 cup fresh or frozen cranberries
1/2 bunch Italian flat-leaf parsley finely chopped
8 sprigs of fresh thyme leaves picked
6 sprigs fresh rosemary minced
Kosher salt and pepper to taste
2 large eggs beaten
2 cups low-sodium beef broth

Instructions

Preheat the oven to 250F and line a large sheet pan with parchment paper. Place the cubed 1 pound loaf bread on the prepared pan and bake for 30 minutes, or until dry. Once the bread is done baking, transfer it to a baking dish. Increase the oven temperature to 350F.
Meanwhile, heat the 1 tablespoon Olive Oil in a large frying pan over medium heat. Sauté the 1 large sweet onion, 4 sticks celery, and 2 sweet peppers for 6-8 minutes. Add the 3-4 garlic cloves and cook for 1 more minute.
Transfer the veggies over the bread into the baking dish. Add in the 1 cup fresh or frozen cranberries, 1/2 bunch Italian flat-leaf parsley, 8 sprigs of fresh thyme, 6 sprigs fresh rosemary, and a generous pinch of Kosher salt and pepper to taste; toss to combine.
In a mixing bowl, whisk the 2 large eggs and 2 cups low-sodium beef broth until combined. Pour the egg mixture over the bread and give it a final toss.
Cover the dish with foil and bake for 30 minutes, then uncover and bake for 30-40 minutes more, or until the tops are golden brown.

Notes

French bread works well, but sourdough or ciabatta can also be used.
Make sure the bread is dry before adding the broth to prevent soggy stuffing.
Fresh or frozen cranberries both work. No need to thaw frozen cranberries.
You can use chicken or vegetable broth instead of beef broth.
To prep ahead, dry the bread and cook the vegetables a day in advance. Combine with the eggs and broth when ready to bake.
If the top browns too quickly, cover loosely with foil.
Refrigerate leftovers for up to 3 to 4 days or freeze for up to 2 months.
Reheat until the center reaches 165°F.

Nutrition