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homemade thanksgiving stuffing

Homemade Thanksgiving Stuffing Recipe
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Serving size: 4-6

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Ingredients:

  • 32 oz AWG Rosemary Loaf (or bread of choice) 

  • 1 stick unsalted butter (4 tbsp to sauté and 4 tbsp to finish stuffing)

  • 2 cups yellow onion, chopped 

  • 1 cup celery, chopped (3 stalks)

  • 1 tsp fresh rosemary, finely chopped

  • 1 tsp fresh thyme, finely chopped

  • 1 tsp fresh parsley, finely chopped

  • ½ tsp fresh sage, finely chopped

  • ½ cup red grapes, sliced

  • ¼ tsp salt

  • ¼ tsp pepper

  • 1 (16.9 oz) container chicken bone broth 

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Food Sources:

20%​ off Kettle & Fire with code WALLEATS (single use)

DirectionS:

  1. Preheat oven to 350 degrees 

  2. Slice bread into ¾-inch slices and place on baking sheet

  3. Place in oven for 40 minutes and flip every 10 min to toast (toasting times will vary depending on bread if not using AWG) 

  4. Remove from oven and cut each slice into ½-inch square pieces

  5. Place back into oven ~10 minutes and remove when crispy (crouton consistency)

  6. Add 4 tbsp butter, onion and celery to a skillet over medium/high heat and sauté until soft/brown 

  7. Add fresh rosemary, thyme, parsley and sage and mix well

  8. Add toasted bread cubes, sautéed veggies, grapes, salt, pepper and bone broth to 10.5 x 7.5 inch baking dish

  9. Mix well for all bread to soak up bone broth and gently press to combine all ingredients

  10. Cover baking dish with tin foil

  11. Bake at 350 degrees for 30 minutes

  12. Remove from oven and evenly disperse 4 tbsp butter across top of stuffing (we thinly sliced our 4 tbsp stick into 16 thin pieces)

  13. Sprinkle with additional fresh rosemary, thyme, parsley and sage (optional to preference)

  14. Place in oven on high broil for a few minutes until top is crispy (be careful not to burn!)

  15. ENJOY!  

11/15/23
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