This Life-Changing Easy Thanksgiving Stuffing is my go-to stuffing recipe! Homemade stuffing is the best when made with fresh herbs, torn-apart bread, and mushrooms! A must-have this holiday!
- 1 French Baguette, torn apart
- ½ cup unsalted butter
- 1 medium onion, finely diced
- 1 lb mushrooms, finely diced
- 2 celery stalks, finely diced
- 2 tbsp roughly chopped fresh oregano
- 2 tbsp chopped fresh sage
- 1 tbsp fresh thyme
- salt and pepper
- 2 large eggs
- 2 cups vegetable or chicken stock
- fresh parsley, to garnish (optional)
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Preheat oven to 375 degrees.
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Place the torn apart bread on a large baking sheet and bake for 15 minutes or until the bread is browned and dried.
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While the bread is drying out, melt the butter in a large skillet or pan over medium heat.
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Add the onions and saute for 5 minutes, then add the mushrooms, and celery and saute for another 5 minutes.
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Add oregano, sage, and thyme to the mixture and stir to combine and saute for additional minute.
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Season with salt and pepper.
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Place the dried bread into a large mixing bowl and add the onion and mushroom mixture to the bowl and toss to combine.
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Whisk together the eggs and chicken stock and add it to the mixture; toss to combine.
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Spray a 2-quart or larger casserole dish with non-stick cooking spray.
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Place the stuffing into the casserole dish, cover with aluminum foil and bake for 30 minutes.
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Remove the aluminum foil and bake uncovered for another 30 minutes.
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Garnish with fresh parsley and serve.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.