Thanksgiving isn’t complete without a side that steals the show from the turkey — the perfect stuffing. This isn’t your ordinary bread cube concoction or store-bought mix. It’s a homemade masterpiece, rich with savory herbs and a mosaic of textures that will make your taste buds swoon.

Ingredients:

– 1 loaf day-old sourdough bread, cut into 1-inch cubes (about 10 cups)

– 3/4 cup unsalted butter, plus more for baking dish

– 2 medium onions, finely chopped

– 4 celery stalks, finely chopped

– 2 apples, peeled, cored, and chopped

– 1 tablespoon fresh thyme leaves

– 1 tablespoon fresh sage, chopped

– 2 teaspoons fresh rosemary, chopped

– 3 to 4 cups chicken or vegetable broth, as needed

– 2 large eggs

– Salt and freshly ground black pepper to taste

Instructions:

1.Preheat your oven to 350 degrees F (175 degrees C). Spread the bread cubes out on a baking sheet in a single layer and toast for about 10 minutes until lightly golden and dried out. Transfer to a large mixing bowl.

2.In a large skillet over medium heat, melt butter. Add onions and celery, cooking until soft and translucent – about 10 minutes. Stir in apples along with thyme, sage, and rosemary; cook for another couple of minutes until fragrant.

3.Pour this mixture over the toasted bread cubes. Toss everything together gently, ensuring the bread is coated with the flavors.

4.Slowly pour in just enough broth to moisten; you want it damp but not soggy. Season with salt and pepper.

5.In a separate bowl, whisk eggs then fold them into the stuffing mix until well combined.

6.Butter a large baking dish and transfer the stuffing mixture into it. Cover with aluminum foil.

7.Bake covered for about 40 minutes. Then remove the foil and bake for another 20 minutes or until the top has developed a nice golden crust.

8.Let it rest for a few minutes before serving – this allows the flavors to meld together beautifully.

This stuffing is not just filler; it’s a chorus of flavors in perfect harmony that pays homage to timeless tradition while bringing something new to the table – quite literally! You can confidently say goodbye to bland stuffing because once you’ve tried this recipe, every Thanksgiving hereafter will have a high standard to live up against.

Remember: The best stuffing is one made with love (and maybe an extra sprinkle of sage!). Now go forth and stuff that bird—or serve it on the side—and prepare for applause!