Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Servings 12 servings
This homemade stuffing recipe is going to be the star of your Thanksgiving dinner. This easy stuffing can be made in advance with store-bought stuffing mix and it's loaded with flavor from the savories and cranberries. Bonus: it’s naturally dairy free and can be made vegan with one simple swap.
- 6 tablespoons olive oil
- 1 large onion (sweet or yellow, chopped)
- 6 stalks celery (chopped)
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 tablespoon dried tarragon or sage
- 1 tablespoon dried parsley
- 1/2 cup dried cranberries
- 1 12- ounce package unseasoned stuffing mix (or about 8 cups of homemade croutons)
- 2 - 3 cups reduced-sodium chicken (turkey or vegetable broth)
Sauté the savories. Heat a large skillet to medium-high. Add the olive oil, onion, celery, dried herbs and cranberries. Sauté, stirring occasionally, until the onions and celery are soft and translucent - about 5 minutes.
Moisten the stuffing mix. Put the stuffing mix (or homemade croutons) in a large bowl. Transfer the cooked herb/vegetable/cranberry mixture to the bowl. Pour about 1 cup of the chicken or turkey broth into the bowl and stir to combine.Continue to add broth until your stuffing is fully moistened and soft. Keep in mind that you will be baking this, so it will dry while it's in the oven, so you want it pretty wet.If you're making this stuffing ahead of time, cover and refrigerate until ready to bake. Bake the stuffing. Preheat oven to 350˚F. Transfer the stuffing to a large baking dish and cover with aluminum foil. Bake for 20 minutes, then remove the foil and bake another 10 minutes to let the top crisp up a bit.
Calories: 205kcal Carbohydrates: 29g Protein: 4g Fat: 8g Cholesterol: 0.3mg Sodium: 590mg Fiber: 2g Sugar: 7g Vitamin C: 2mg