Just as everyone has their favorite dish on the Thanksgiving table, everyone seems to have their favorite version of stuffing. There are endless possibilities when it comes to the bread, mix-ins and more. This version is what we consider a classic stuffing recipe with fresh herbs, sautéed mushrooms, aromatics and Italian bread. It’s a great basic foundation for additional customization. Try with more mix-ins such as sausage, dried cranberries, or a chopped hearty winter green.
20 min Prep Time
1 hr Cook Time
- Prep Time: 20 min
- Cook Time: 1 hr
- Servings: 8 to 10 servings
Servings: 8 to 10 servings
- 1/2 cup (1 stick) butter
- 1/2 medium onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced or pressed
- 10 ounces sliced mushrooms, such as cremini, oyster and/or shiitake
- 1 lb. Italian bread, cut into 1-inch cubes
- 3 1/2 cups low-sodium chicken broth
- 3 large eggs
- 1 teaspoon fresh thyme leaves
- 1 teaspoon minced fresh sage
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
Step 1Preheat the oven to 375°F. Butter a 9x13-inch casserole dish.
Step 2In large skillet, melt butter over medium heat. Add onion, celery and garlic. Sauté about 3-4 minutes, until beginning to soften. Add sliced mushrooms to pan and continue to cook, stirring occasionally, until the mushrooms have softened.
Step 3Transfer cooked vegetables to large mixing bowl. Add bread cubes to bowl with vegetable mixture. Stir to combine. Pour bread cubes into prepared casserole dish.
Step 4In medium bowl, combine broth, eggs, herbs, salt and pepper; mix well. Pour broth mixture evenly over bread and vegetable mixture; gently press bread crumbs down to ensure bread absorbs broth evenly.
Step 5Cover with foil and bake 40 minutes. Remove foil, bake 20 minutes more, until browned, warmed through and set. Remove from oven and let cool slightly before serving.
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