No Thanksgiving table feels complete without stuffing. This savory side dish, baked until golden, is the flavor that says “Thanksgiving” more than any other.

Family Story:

One year, our oldest insisted on making stuffing “all by himself.” He chopped the celery a little unevenly, but when the dish came out of the oven, he proudly announced it was the best stuffing ever. We all agreed.

Recipe:

• 10 cups cubed day‑old bread
• 1 large onion, diced
• 3 stalks celery, diced
• ½ cup butter
• 2–3 cups chicken or turkey broth
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried sage
• 1 tsp dried thyme
• 1 tsp dried rosemary

Directions

1. Prep the bread:
   • Cube bread into bite‑sized pieces.
   • Spread on a baking sheet and let dry overnight, or toast lightly in the oven at 300°F for 10–15 minutes until crisp.
2. Cook the vegetables:
   • In a large skillet, melt butter over medium heat.
   • Add onion and celery, cooking until softened (about 5–7 minutes).
3. Season:
   • Stir in salt, pepper, sage, thyme, and rosemary.
   • Cook for 1–2 minutes to release flavors.
4. Combine:
   • Place bread cubes in a large mixing bowl.
   • Pour the vegetable mixture over the bread.
   • Add broth gradually, tossing until bread is evenly moistened but not soggy.
5. Bake:
   • Transfer stuffing to a greased 9×13 baking dish.
   • Cover with foil and bake at 350°F for 30 minutes.
   • Remove foil and bake an additional 15 minutes until the top is golden and slightly crisp.

Tips & Variations

• Make ahead: Assemble stuffing the day before, refrigerate, and bake on Thanksgiving.
• Add‑ins: Cooked sausage, mushrooms, or apples add extra flavor.
• Gluten‑free option: Use gluten‑free bread cubes.
• Vegetarian option: Swap broth for vegetable stock.

What’s your stuffing style — classic bread, cornbread, or sausage?