Ingredients

• 8 cups breadcrumbs (day-old bread cubes work best)
• 1 cup carrots, finely diced
• 1 cup celery, finely diced
• 1 medium onion, chopped (optional but traditional)
• 4 tbsp butter (or olive oil)
• 2–3 cups chicken or vegetable broth (adjust for desired moistness)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried sage (or poultry seasoning)
• 1 tsp dried thyme
• Fresh parsley for garnish (optional)

Instructions

1. Prep the bread: If using fresh bread, cube it and toast lightly in the oven at 300°F for 10–15 minutes until dry.
2. Sauté veggies: In a large skillet, melt butter. Add onion (if using), carrots, and celery. Cook until softened, about 5–7 minutes.
3. Season: Stir in salt, pepper, sage, and thyme.
4. Combine: Place breadcrumbs in a large bowl. Pour the sautéed mixture over them. Toss gently.
5. Moisten: Gradually add broth until the stuffing is moist but not soggy.
6. Bake: Transfer to a greased baking dish. Cover with foil and bake at 350°F for 30 minutes. Remove foil and bake another 10–15 minutes for a golden top.

✨ Tips

• Add cooked sausage or mushrooms if you want extra flavor.
• For a softer stuffing, add more broth and keep covered while baking.
• For a crispier top, uncover longer at the end.