A classic and comforting herb stuffing for Thanksgiving season, enriched with fresh herbs and a touch of golden raisins for subtle sweetness.
This Herb-Infused Stuffing is a classic, flavorful addition to your Thanksgiving spread. With a blend of fresh herbs and a hint of sweetness from golden raisins, this stuffing brings a perfect balance of savory and subtly sweet flavors. Ideal for the more traditional eater at the table, it’s delicious on its own or generously topped with gravy. Ready in minutes, this dish delivers bold flavors with minimal effort — making it the perfect side for a cozy dinner or a standout dish for your holiday feast.
Ingredients
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12 cups sourdough bread or plain focaccia (preferably one day old), cut into 2 cm cubes. You may combine two types of bread to give it a special texture.
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1 cup butter, at room temperature.
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2 medium onions, diced.
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1 cup celery finely diced.
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1 cup nuts (walnuts).
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1 cup dried cranberries.
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4 garlic cloves finely chopped.
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3 tablespoons fresh rosemary, chopped.
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3 tablespoons fresh parsley, chopped.
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3 tablespoons fresh sage, chopped.
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3 cups vegetable or chicken broth.
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2 eggs.
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1 teaspoon salt.
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½ teaspoon freshly ground pepper.
This stuffing is great for holiday gatherings like Thanksgiving or Christmas. It's warm, cozy, and sure to make family meals feel special.
Instructions
Preheat the oven:
⏱ Preheat the oven to 400ºFToast the bread:
Distribute the bread cubes in one layer on a baking sheet and bake for 10 minutes, until they are slightly browned. Remove from the oven and reserve.Prepare the sautéed mixture:
Melt the butter in a large skillet. Add onion, celery, garlic, salt and pepper. Sauté for about 10 minutes until they begin to soften.Add some ingredients:
Incorporate rosemary, parsley, sage, nuts and dried cranberries. Cook for 2 more minutes and then add 1 cup of broth. Stir well.Combine with bread:
Place the toasted bread on a baking dish and pour the mix of herbs, vegetables, nuts and dried cranberries over it. Stir with a spoon so that the bread absorbs all the liquid.Prepare the mixture:
In another bowl, beat the eggs with the remaining 2 cups of broth, a pinch of salt and pepper. Pour this mixture over the bread and stir it gently to make sure it is properly impregnated.Bake:
Bake for 25-30 minutes, checking every 10 minutes. If it is turning too dark, cover it with foil.Rest and serve:
Remove from the oven and serve immediately.
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