This stuffing recipe is an age old tradition in my family, that has never failed to please. It’s guaranteed to bring on the nostalgia of Thanksgivings past; probably reminiscent of your grandma’s house, just like mine, while also being delicious and surprisingly easy to assemble. It makes a hearty amount, which let’s be honest with ourselves, is the only kind of stuffing recipe worth making for this holiday.  

What Makes this Stuffing Taste so Good? 

The ground Savoury and Sage. This is the big secret! These herbs can be sound in the isle where spices are kept, do not skip this ingredient! 

Here’s What You’re Gonna Do:

• Slice your white bread into 1 cm squares
• Bake bread until lightly browned
• Saute onions and celery with spices
• Combine everything in a large bowl
• Bake for 30 minutes, serve hot! 

What You’ll Need: 

• Baking Sheet
• Saute pan
• Large Bowl

Ingredients

• 1 bag of white bread (cut in 1 cm squares)
• 1 sprig of thyme (1 tbl of fresh thyme leaves) 
• 3 large white onions
• 3 celery stalks 
• ½ cup butter
• 2 ½ tsp sage 
• 1 ½ tsp ground savoury (a green looking spice) 
• 1 ½ tsp salt
• 1 tsp black pepper
• ½ cup chicken broth
• ½ cup white wine

Directions

1. Preheat oven to 350 degrees celsius. 
2. Slice bread into 1 cm squares- you should have 10 cups of bread cut into squares. Spread bread out on a baking sheet in one layer. Bake for 10 minutes or until lightly toasted. Place in large bowl. 
3. Meanwhile, finely chop onion and celery. Melt butter in large pan and add onions, celery,sage, savoury, salt and pepper. Sweat for 10 minutes. 
4. Transfer onion mixture to bread bowl. Add wine,broth and combine. 
5. Set aside 3 cups of the mixture for the chicken breasts. Place the remaining mixture in a greased baking dish and cover with foil. Bake at 350 degrees celsius for 25 minutes.