Perfect, Classic, Homemade Thanksgiving Stuffing Recipe

Martha Stewart is perfect, and so is her classic Thanksgiving stuffing recipe. Martha proclaims the stuffing is crisp and buttery-golden on the outside, moist and tender on the inside, and she’s right. The flavor comes from a generous amount of sauteed onion and celery, plus lots of fresh parsley and sage. She suggests adding toasted pecans and dried cherries for extra texture and a nutty–tangy moment – definitely include these ingredients. I couldn’t find the cherries and substituted them with cranberries; it worked nicely.

I’ve adapted the recipe to a vegetarian version by swapping the chicken broth for Better Than Bouillon vegetarian broth. I also added carrots for fun and color and switched the white bread to sourdough. For a rustic vibe, tear the bread apart by hand and give it a quick toast in the oven, if you don’t have stale bread.

Why do we only think of making stuffing around Thanksgiving? This one is officially going into my winter dinner rotation. Give this classic stuffing recipe a try for your Thanksgiving celebration – it will be the talk of your table!

Classic Vegetarian Stuffing
10-by-15-inch pan or divide into two smaller baking pans, serves 16

Ingredients:

• 12 tablespoons unsalted butter, plus more for the baking dish
• 4 onions (2 pounds), peeled and cut into ¼ inch dice
• 16 celery stalks, cut into ¼-inch, diced 1 large carrot, diced
• 10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
• 6 cups Better Than Bouillon Vegetarian Stock
• 2 loaves stale or toasted sourdough (about 36 slices), crust on, 2 teaspoons salt
• 4 teaspoons freshly ground black pepper
• 3 cups (2 bunches) coarsely chopped fresh flat-leaf parsley leaves
• 2 cups pecans, toasted and chopped
• 2 cups dried cherries

Directions:

Step 1: Heat oven to 400 degrees. Butter a 10 by 15-inch baking dish (or two smaller) and set aside.  On a separate tray, toast hand-torn bread in the oven (if not stale).

Step 2: Melt butter in a large skillet. Add onions, carrots, and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook for 3 to 4 minutes.

Step 3: Add 1/2 cup of stock, stir well. Cook for about 5 minutes, until the liquid has reduced by half.

Step 4: Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock and bread. Mix to combine.

Step 5: Transfer stuffing mixture to prepared baking dish. Cover with foil and bake for 20 minutes.

Step 6: Uncover and continue to bake until the top is golden, 30 to 35 more minutes. Let sit for 10 minutes before serving.

Recipe adapted from: marthastewart.com