Heirloom Thanksgiving Stuffing

Ingredients

Salt and pepper

to taste

Chicken broth

1 cup

Fresh thyme

1 tablespoon, chopped

Fresh sage

1 tablespoon, chopped

Fresh parsley

1 tablespoon, chopped

Garlic

3 cloves, minced

Carrots

2 medium, diced

Celery

3 stalks, diced

Onion

1 large, diced

Butter

4 tablespoons

Bread

1 loaf, cubed and dried overnight

Instructions

1. Preheat the oven to 350°F (175°C). Grease a large baking dish and set aside.
2. Spread the cubed bread evenly on a baking sheet. Toast in the preheated oven for 10 minutes, or until slightly crispy. Remove from oven and set aside.
3. In a large skillet, melt the butter over medium heat. Add the onions, celery, carrots, and minced garlic. Sauté until the vegetables are soft and the onions become translucent, about 5 minutes.
4. Stir in the chopped parsley, sage, and thyme, and continue to cook for an additional 2 minutes.
5. In a large mixing bowl, combine the sautéed vegetable mixture with the toasted bread cubes. Gently toss until well-mixed.
6. Slowly pour the chicken broth over the bread mixture, tossing as you go to ensure all pieces are moist. Season with salt and pepper to taste.
7. Transfer the stuffing to the pre-greased baking dish. Cover the dish with foil and bake for 30 minutes.
8. After 30 minutes, remove the foil and continue to bake for an additional 10-15 minutes, or until the top of the stuffing is golden brown and slightly crispy.
9. Remove from the oven and let it rest for 5 minutes before serving. Serve hot as a heartwarming side dish for your Thanksgiving dinner.