Make this easy traditional stuffing recipe when you’re looking for the easiest and tastiest Thanksgiving stuffing. Made with sourdough bread, veggies, butter, and Italian seasoning, this dish will soon become a holiday favorite!
1loaf day-old sourdough or white breadcut into ½-inch cubes, dried, bread cubes should sit out in the open air for at least 1 hour beforehand
1white or yellow oniondiced
3teaspoonsItalian blend seasoningsee note for substitution
2-3cupschicken brothIf you like more dry stuffing, use 2 cups broth
½teaspoonsaltor to taste
¼teaspoonground black pepperor to taste
Arrange bread cubes in a single layer (or as close to it as possible) on a large rimmed baking sheet. Transfer to oven and preheat to 350 degrees. Once oven has fully preheated, remove bread from the oven, transfer bread to the largest bowl you have, and set aside.
In a large skillet over medium-high heat, melt butter. Add celery and onions and stir for 2-3 minutes until celery is tender and onions are translucent. Stir in garlic and cook 1 minute longer until fragrant.
Add celery mixture to bread bowl. Whisk together eggs, Italian seasoning, broth, and salt and pepper. Pour half over the bread, toss to coat. Pour remaining half over the bread, and toss to coat once more.
Transfer bread back to the skillet OR if your skillet is not oven-safe or not large enough, you can transfer it to a greased 9x13 baking pan.
Cover with foil and bake for 40 minutes. Uncover and bake another 20-30 minutes or until top is golden brown. Serve fresh (for best results!) or allow to cool completely, then cover tightly and refrigerate up to 5 days.
*This recipe can easily be doubled, just bake it in a 9x13 inch pan or on an extra large baking sheet. *Italian blend seasoning can be subbed with 1 teaspoon each: dried thyme, dried rosemary, and dried parsley