Perfect Thanksgiving Stuffing

Ingredients:

• 1 loaf of crusty bread (like French or Italian), cubed (about 10 cups)
• 1 stick (1/2 cup) unsalted butter
• 1 large onion, diced
• 2-3 stalks of celery, diced
• 2-4 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2-3 cups low-sodium chicken or vegetable broth
• 1/2 cup fresh parsley, chopped
• 2 large eggs, beaten (optional for binding)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C).
2. Prepare the Bread:
   If your bread is not stale, you can dry it out. Spread the cubed bread in a single layer on a baking sheet and toast it in the oven for about 10-15 minutes, until it’s lightly golden and dry. Allow it to cool.
3. Sauté the Vegetables:
   In a large skillet, melt the butter over medium heat. Add the diced onions, celery, and garlic. Sauté until softened and fragrant, about 5-7 minutes.
4. Mix the Herbs and Seasoning:
   Stir in the dried sage, thyme, rosemary, salt, and pepper. Cook for another minute to release the flavors.
5. Combine:
   In a large mixing bowl, combine the bread cubes, sautéed vegetables, and fresh parsley. If using eggs, add them now. Gradually add the broth, stirring to combine. You want the mixture to be moist but not soggy, so add enough broth to achieve your desired consistency.
6. Bake:
   Transfer the stuffing mixture to a greased baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.
7. Serve:
   Let the stuffing cool slightly before serving. Enjoy!

Customization Options:

• Add-ins: Consider adding cooked sausage, apples, nuts (like pecans or walnuts), or dried fruit (like cranberries or raisins) for extra flavor.
• Herbs: Fresh herbs can also be substituted for dried ones if you have them on hand.
• Gluten-free: Use gluten-free bread to make this stuffing suitable for a gluten-free diet.

Feel free to adjust the recipe to make it your own. Happy Thanksgiving!