Ingredients
- 1 large loaf crusty bread, cubed (about 12 cups)
- 1 lb sage sausage, casings removed (optional)
- 2 large onions, diced
- 4 celery stalks, diced
- 4 cloves garlic, minced
- 2 Granny Smith apples, diced
- 1/4 cup fresh sage, chopped
- 2 tbsp fresh thyme leaves
- 2 tbsp fresh rosemary, chopped
- 1/2 cup fresh parsley, chopped
- 4 cups chicken or turkey broth
- 2 large eggs, beaten
- 1 cup unsalted butter
- 1 cup dried cranberries
- 1 cup pecans, chopped
- Salt and black pepper to taste
Instructions
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Cut bread into 1-inch cubes. Spread on baking sheet and let dry overnight.
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Preheat oven to 350°F (175°C). Butter a 9×13 inch baking dish.
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If using sausage, cook in a large skillet until browned. Remove and set aside.
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In same skillet, melt butter. Add onions and celery, cook until softened.
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Add garlic, apples, and fresh herbs. Cook for 2-3 minutes.
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In a very large bowl, combine bread cubes with vegetable mixture.
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Add sausage, cranberries, and pecans. Toss gently.
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Pour in broth gradually, stirring until bread is moist but not soggy.
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Add beaten eggs and mix well.
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Season generously with salt and pepper.
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Transfer to prepared baking dish.
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Cover with foil and bake for 30 minutes.
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Uncover and bake additional 20-30 minutes until top is golden brown and crispy.
Scoop into this Thanksgiving Stuffing and savor the perfect balance of textures – crispy top giving way to tender, herb-infused bread beneath! Each forkful delivers a magnificent medley of savory herbs, sweet fruit, and earthy vegetables that captures the very essence of the holiday season. Whether you’re hosting the big feast or bringing a dish to share, this stuffing promises to be the soul of your Thanksgiving spread. So cube that bread, chop those herbs, and get ready to create the side dish that’ll have everyone fighting over the crispy corners!
