Sometimes, simpler is better. This basic stuffing will soak up all the delicious sauces and juices of the other foods on your Thanksgiving table. You can jazz up the recipe with 1/2 cup of add-ins, such as chestnuts, chopped nuts, or dried fruit.
- 5 slices whole-grain or sprouted bread (6 oz.) cubed
- 3 Tbs. olive oil or butter
- 1 cup diced onion
- 1 cup diced celery
- 1 clove garlic, minced (1 tsp.)
- 1 Tbs. sage leaves, finely chopped
- 2 tsp. marjoram leaves, finely chopped
- 1 tsp. thyme leaves, finely chopped
- 1 tsp. rosemary leaves, finely chopped
- 2 cups low-sodium vegetable broth, divided
1 | Preheat oven to 350°F. Spread bread cubes on baking sheet, and bake 8 to 10 minutes, or until light brown. Cool. Let dry overnight, if desired. Place in large bowl.
2 | Preheat oven to 350°F. Coat 8-inch square baking dish with cooking spray.
3 | Heat oil in large skillet over medium heat. Add onion, celery, and garlic, and cook 10 to 12 minutes, or until translucent, stirring frequently.
4 | Meanwhile, stir chopped herbs into onion mixture, and cook 1 minute, or until fragrant. Stir onion mixture into bread cubes in bowl. Add broth, and stir until bread cubes are soaked through. Transfer to prepared baking dish, and bake 40 minutes to 1 hour, or until browned and crunchy on top.
