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5 from 9 votes

Thanksgiving Stuffing Recipe

This Thanksgiving stuffing recipe is made with sourdough bread, carrots, onions, celery, and traditional spices, including sage. It's baked outside the turkey and tastes great!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Servings: 8 servings
Author: Yumna Jawad

Equipment

Ingredients

  • 1 loaf sourdough bread about 1 pound, cubed
  • 2 tablespoons unsalted butter plus more for pan
  • 1 tablespoon olive oil
  • 1 onion diced
  • 3 celery stalks diced
  • 4 green onions sliced, plus more for garnish
  • 1 teaspoon fresh thyme chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons parsley chopped
  • 1 tablespoon fresh sage minced
  • 3 cups vegetable or chicken stock
  • 1 tablespoon reduced sodium soy sauce

Instructions

  • Preheat the oven to 400˚F. Butter an 8 x 11-inch dish. Spread bread cubes on a rimmed baking sheet and bake for 20 minutes, or until golden brown. Remove from the oven and set aside in a large mixing bowl.
  • Meanwhile, heat olive oil and butter in a large skillet over medium heat. Once the butter melts, add onion, celery, green onions, thyme, salt, and pepper. Cook, stirring occasionally, for 8–10 minutes, or until the vegetables are soft. Transfer the vegetables to the bowl with the toasted bread cubes.
  • Add parsley and sage to the bowl, then slowly stir in the vegetable stock, letting it absorb as you mix the stuffing. Once most of the liquid absorbs, stir in the soy sauce.
  • Transfer the stuffing mixture to the prepared casserole dish and bake for 30 minutes. Garnish with the green onions and serve.

Notes

    1. Use stale, day-old bread. It needs to be completely dried out before you add it to the stuffing mix so it can soak up the flavors. If the bread is a few days old, you can skip the toasting step.
    2. Cut your veggies into small, uniform pieces. This way, they'll cook evenly and finish at the same time.
  • Storage: Store leftovers in an airtight container in the fridge for 4–5 days. Reheat in the microwave or in the oven at 350º for 10–15 minutes until warmed through. I don't recommend freezing this stuffing, because the texture changes when it thaws.

Nutrition

Calories: 220kcal | Carbohydrates: 33g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 589mg | Potassium: 203mg | Fiber: 2g | Sugar: 3g | Vitamin A: 251IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 3mg

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