Print
Description
A hearty and flavorful Thanksgiving stuffing casserole that combines traditional stuffing with a creamy, savory twist. Perfect for holiday gatherings.
Ingredients
- 8 cups cubed bread (day-old works best)
- 1 cup diced celery
- 1 cup diced onion
- 1/2 cup butter
- 2 cups chicken or vegetable broth
- 2 eggs, beaten
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup dried cranberries (optional)
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large skillet, melt butter over medium heat. Add celery and onion, sauté until soft (about 5 minutes).
- In a large bowl, combine bread cubes, sautéed vegetables, sage, thyme, salt, and pepper. Toss well.
- Pour broth and beaten eggs over the mixture. Stir until evenly moistened.
- Fold in cranberries and pecans if using.
- Transfer mixture to the baking dish. Cover with foil.
- Bake for 30 minutes. Remove foil and bake for another 15 minutes until golden brown.
- Let rest for 5 minutes before serving.
Notes
- Use gluten-free bread for a gluten-free version.
- For extra richness, add 1/2 cup grated Parmesan cheese.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American