Description
A rich and savory Christmas stuffing that elevates your holiday feast with warmth and comfort.
Ingredients
Scale
- 1 loaf of day-old bread (sourdough or French)
- 1 cup unsalted butter
- 1 large onion, diced
- 3 celery stalks, chopped
- 2 cups chicken or vegetable broth
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 cup dried cranberries or raisins
- 1 cup chopped nuts (walnuts or pecans)
- 2 eggs, lightly beaten
- Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (175°C). Cut the day-old bread into cubes and toast them on a baking sheet for about 10-15 minutes until golden brown.
- Melt the butter in a large skillet over medium heat. Add the diced onion and chopped celery; sauté for 5-7 minutes until tender.
- Add the herbs: sage, thyme, and rosemary. Cook for an additional minute to release their oils.
- Transfer the toasted bread into a large mixing bowl and pour the sautéed mixture over it. Mix gently.
- Add the chicken or vegetable broth gradually until well combined but not soggy.
- Fold in the dried cranberries and nuts, then mix in the beaten eggs.
- Transfer to a greased baking dish, cover with foil, then bake for 30-35 minutes until heated and golden brown.
- Remove the foil for the last 15-20 minutes for a crispy top.
Notes
For a gluten-free version, use gluten-free bread. You can make the stuffing ahead of time and bake right before serving.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 10g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 80mg