Traditional Stuffing

Serving Size: 10

Whether you call it "stuffing" or "dressing", this dish has a memorable dynamic texture and flavor profile are the toasted cubes of french and sourdough bread combined with the fresh herbs. A traditional must-have side dish on Thanksgiving.

Recipe by: Syd Bailey

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook30

Passive0

Total Time1

Recipe Serving Size10

Cooking Tools Required

Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Oven, Saute pan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Whisk

Ingredients

1 loaf french bread cut into 1/2 inch cubes and dried
1 loaf sourdough bread cut into 1/2 inch cubes and dried
1 cup vegan butter or regular butter for vegetarian
1 cup onion chopped
1 cup celery chopped
2 tablespoon fresh sage chopped fine
2 teaspoon fresh thyme minced
2 teaspoon Kosher salt adjust to taste
1 teaspoon freshly ground black pepper
2 cup vegetable stock add more as needed

Instructions

Preheat oven to 325.
Place bread cubes on a baking sheet and cook until dry and crisp, about 20 minutes. When done, place into a large bowl.
Melt the butter in a pot, saute onions and celery for 7-8 minutes until tender. Add in herbs, salt, and pepper and cook together an additional 8-10 minutes.
Add the stock into a bowl with bread. Combine all ingredients thoroughly. Add more stock if too dry (stuffing will need to be very moist as it will dry in the oven).
Spray a 9x13 pan with non-stick spray and place stuffing in. Bake uncovered for the last 10-15 minutes till golden brown.

Reheating Instructions

Microwave covered on medium high for 3 minutes

Nutrition