Classic Thanksgiving Stuffing

Category, DifficultyBeginner
Yields1 Serving
Prep Time20 minsCook Time35 minsTotal Time55 mins
 6 cups sourdough bread
 4 ½ cups chicken or vegetable broth, divided
 2 leeks, halved and thinly sliced
 1 clove garlic, minced
 2 cups baby bella mushrooms, finely diced
 2 tbsp fresh rosemary, minced
 2 tbsp fresh thyme, minced
 1 tbsp fresh sage, minced
 3 tbsp fresh parsley, minced
 3 tbsp butter
 2 tbsp olive oil
 ½ tbsp salt
 2 tsp black pepper
1

A day or two before cooking, cut bread into bite sized pieces and lay in a single layer on a baking sheet. Let bread completely dry out.

Alternatively, bake bread in a 350 degree oven for 5-10 minutes, being sure to not over toast or burn bread.

2

Preheat oven to 350 degrees.

3

In a large pan, over medium high heat, butter and olive oil, and heat until shimmering.

Add onions and mushrooms to pan, and cook until onions are translucent, and mushrooms are tender - about 10 minutes. Stir in garlic, and remove from heat.

4

In a large bowl, toss together bread, onions and mushrooms, herbs and chicken stock, and mix until well combined.

5

Pour into a 9x13 baking dish, and bake for 35-40 minutes.

Remove from heat and serve right away.

Ingredients

 6 cups sourdough bread
 4 ½ cups chicken or vegetable broth, divided
 2 leeks, halved and thinly sliced
 1 clove garlic, minced
 2 cups baby bella mushrooms, finely diced
 2 tbsp fresh rosemary, minced
 2 tbsp fresh thyme, minced
 1 tbsp fresh sage, minced
 3 tbsp fresh parsley, minced
 3 tbsp butter
 2 tbsp olive oil
 ½ tbsp salt
 2 tsp black pepper

Directions

1

A day or two before cooking, cut bread into bite sized pieces and lay in a single layer on a baking sheet. Let bread completely dry out.

Alternatively, bake bread in a 350 degree oven for 5-10 minutes, being sure to not over toast or burn bread.

2

Preheat oven to 350 degrees.

3

In a large pan, over medium high heat, butter and olive oil, and heat until shimmering.

Add onions and mushrooms to pan, and cook until onions are translucent, and mushrooms are tender - about 10 minutes. Stir in garlic, and remove from heat.

4

In a large bowl, toss together bread, onions and mushrooms, herbs and chicken stock, and mix until well combined.

5

Pour into a 9x13 baking dish, and bake for 35-40 minutes.

Remove from heat and serve right away.

Classic Thanksgiving Stuffing

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