Homemade Holiday Stuffing
This is one of my favorite Thanksgiving sides!
Makes: 16 servings
250 calories / 9F / 35C / 8P / per serving
- 1 recipe of the Homemade Honey-Wheat Bread (get the recipe here)
- 6 Tbs. olive oil, divided
- 2 yellow onions, diced
- 6 large celery sticks, sliced
- 2 tsp. minced garlic
- ¼ cup fresh sage leaves, chopped
- 4 sprigs thyme, the leaves of
- 2 cups organic vegetable broth
- 4 large eggs
- 1 tsp. sea salt
- Black pepper, ground to taste
- Make the Homemade Honey-Wheat bread the day before. Once the bread is fully cooled, heat the oven to 225 degrees and cube the bread. Spread the bread cubes out into a single layer on a large, rimmed baking sheet lined with parchment paper. Bake until crispy like a crouton, about 90 minutes total. Flip every 30 minutes. Let the bread cool and then store in a large Ziploc bag or container until ready to make the stuffing.
- Heat the oven to 375 degrees.
- Chop the onions and celery. Place a pot on the stove over medium heat and add 4 Tbs. of the olive oil; let heat for a couple of minutes. Add the onions, celery and garlic. Cook until the veggies are tender and fragrant.
- Chop the sage and remove the leaves from the thyme. Add to the pot with the onions and celery. Cook for about two minutes, then remove from heat. Add the bread to the pot and toss until well combined.
- In a separate bowl, add the vegetable broth, eggs, salt and pepper. Whisk to combine. Pour over the bread and veggie mixture. Toss until the bread is evenly coated.
- Spray a 9x13 baking dish well with cooking spray. Add the stuffing and spread into an even layer. Drizzle the remaining 2 Tbs. of olive oil over the top. Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 15 minutes to toast the top layer.