In our family, the Thanksgiving meal is a colorful display of food and rich aromas. After Grace is said and hands are squeezed tenderly and unclasped, all eyes look toward the bowl of stuffing. While it looks beautiful, assembled with bits of celery and onions, sage, thyme, and basil leaves, the unusual appeal is a combination of golden raisins, cranberries, and chestnuts. This particular stuffing recipe may take time to cut and slice, measure, and combine together, but the taste is worth it. With new flavors added to a preferred side dish, it may become your family’s favorite for not only Thanksgiving, but throughout the holiday season. Enjoy!
3-quart casserole or rectangular 13x9x2 baking dish
9 cups of French bread (cut into one-inch squares), drizzle with olive oil
3/4 cup butter
1 -1/2 cups chopped celery
3/4 cup finely chopped onions
Low-sodium chicken broth
2 tablespoons chopped fresh or 1-1/2 teaspoons dried sage leaves
1 tablespoons chopped fresh or 1 teaspoon dried thyme leaves
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 cup golden raisins
1 cup fresh or frozen cranberries
1 cup chestnuts
1-1/2 teaspoons salt
1/2 teaspoon pepper
- Melt butter in a pan. Add celery and onions over medium-high heat. Cook until tender.
- In a large bowl, pour celery, onion, and butter mixture to the bread cubes (drizzled with olive oil).
- Add all remaining dry ingredients (not the broth). Mix well.
- Set oven to 325 degrees.
- Pour two cups of chicken broth into your bowl to saturate the bread.
- Transfer to your baking or casserole dish.
- Before covering with foil, pour a half cup more chicken broth.
- Bake for 30 minutes covered and uncovered for 20 minutes longer.