Vegetable broth – To moisten the bread.You’ll never make stuffing with dried herbs again! Fresh herbs – Rosemary, sage, thyme, and parsley fill this Thanksgiving stuffing with a mouthwatering mix of earthy, fresh, and savory flavors.If you don’t cook with leeks often, check out this post to learn how to cut and clean them! Leeks – I love their sweet, oniony flavor with the herbs and celery in this recipe.Butter – It infuses this stuffing with rich, buttery flavor. You want a loaf that’s crusty and flavorful, preferably sourdough. Bread, of course! Steer clear of pre-sliced sandwich bread for this recipe.Unlike the stuffing recipes I’ve shared in the past (see here or here), this one is fairly traditional. After a few bites, she looked up and said, “You took our stuffing recipe, and you made it better!” I hope you love it as much as we do. When I shared it with her last weekend, I breathed a huge sigh of relief. I was thrilled with the results, but I was nervous to see what my mom would think. Because I love it so much, I wanted to develop my own spin to share with all of you! I didn’t make many changes – I swapped the onions for leeks and dried herbs for fresh ones, and I used crusty sourdough bread. My mom still makes this homemade stuffing recipe for my family’s Thanksgiving every year. It had a crisp, golden layer of bread on top, with a moist and gooey center underneath. Made with onion, celery, and dried herbs, it was simple and delicious. Taste for seasonings, and add salt and pepper as you like.If I told you that a no-frills, classic stuffing recipe was my favorite part of Thanksgiving, would you believe me? Well, it’s true! As a kid, I fell in love with my grandma’s stuffing recipe. (If mixture still seems dry, add a little more stock until it's moist). To the mixture, add parsley, dried rubbed sage, dried thyme, nutmeg, and chicken or vegetable stock.Pour mixture over the bread crumbs and gently mix to coat all the crumbs with the melted butter.Turn off heat and add the rest of the butter (save a little bit for the casserole dish if baking that way) and let it melt completely. (If using fresh sage, add it to the mixture halfway to allow the veggies and butter to get infused with sage flavor). Add in celery and onion and sauté until onion begins to become translucent -about 6-10 minutes. In large skillet, over med-high heat, melt 1/4 cup butter.Put bread crumbs in very large mixing bowl.Place crumbs on baking sheet(s) and put in oven for 15 - 20 minutes, stirring halfway through, to dry out bread and crisp it up a bit.Pulse two or three times to create crumbs. Cut bread into large cubes and, working in batch, put into food processor. Pork sausage and sage compliment each other wonderfully! Add a 1/2 pound ground sausage (browned in a skillet) to the stuffing to make a sausage sage and onion stuffing recipe if you like.Make this Sage and Onion Stuffing vegetarian, by swapping out the chicken stock for vegetable stock.(I personally think day-old bread is better overall for flavor and texture.) For this stuffing, I used hot dog buns I purchased from my grocery store's instore bakery that were on the day-old rack. Use just about any day-old bread you like OR a bag of commercial dried bread cubes made specifically for stuffing.Just butter the crock and put raw stuffing in, cook on LOW for 4 hours or until heated through. Short on stove/oven space? Make this sage and onion stuffing in a slow cooker. This produces a nice buttery crust that some people love.
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