A simple Thanksgiving stuffing/dressing recipe that you can easily make from scratch!
Course
Side Dish
Cuisine
American
Keyword
Savory, Stuffing, Thanksgiving
Prep Time15minutes
Cook Time1hour
Total Time1hour15minutes
Servings8people
Calories80kcal
AuthorErica Kastner
Ingredients
1loaf breadwhole wheat, white, or whatever you please torn into bite-sized pieces to make about 8 cups
2tablespoonsbutterplus more for baking dish and foil
2celery stalksdiced
1/2large oniondiced
Coarse salt and ground pepper
1-2teaspoonsdried rubbed sagedepending on how “sagey” you like your dressing
1/2teaspooncelery seed
1eggs
1 3/4cupslow-sodium chicken broth
Instructions
1) Preheat your oven to 350° F (175° C). Place the bread crumbs on two rimmed baking sheets and bake in preheated oven until nice and dry, about 14 minutes, stirring & rotating the pans halfway through baking. Set aside to cool (these can be made ahead of time and stored in an air-tight container for up to 1 week).
2) In a medium skillet set over medium heat, melt the butter. Add the onion and celery, season with salt + pepper to taste, and cook until nice and tender, about 8 minutes. Add the sage and celery seeds and cook for an additional 3 minutes.
3) Place the bread crumbs in a bowl and add the sauted vegetables. In a separate bowl, mix together the chicken broth and egg. Add to the bread crumbs and toss together until evenly moistened. If you’re using homemade or low-sodium chicken broth, you may want to add a bit more salt at this point.
4) Place the stuffing in a buttered 13×9-inch pan or a 10-inch cast iron skillet and bake at 350 until warmed and the bread has soaked up the broth, about 25-35 minutes. You can also store the un-baked dressing in the refrigerator until ready to heat.