- 4 cups Crusty White Bread
- 1 Tablespoon Olive Oil
- 1 small Leek
- 0.25 cup, chopped Onion
- 2 stalks Celery
- 1 small Green Apple
- 6 Sprigs of Thyme
- 2 Tablespoons, chopped Fresh Sage
- 0.25 cup, chopped Fresh Curly Parsley
- 2 Tablespoons Dried Cranberries
- 1 teaspoon Kosher Salt
- 0.5 teaspoon Ground Black Pepper
- 2 cups Low Sodium Chicken or Vegetable Borth
- 2 Eggs
This girl (me) is a huge fan of Thanksgiving especially because I like ‘buffet’ style eating as I love having 5+ dishes on one giant plate!
Thanksgiving really isn’t complete without the perfect side dishes and a baked stuffing.
Whether you prefer yours stuffed inside the bird or baked in its own dish, this recipe is all around amazing! Tons of herbs, some sweetness from the apple and dried cranberries and that crusty top!
You can also add mushrooms to this, or other diced vegetables.
Sauté The Vegetables
Combine All of the Ingredients
Get a large bowl and add the toasted bread cubes, sautéed vegetables and apple, the chopped herbs, cranberries and chicken or vegetable broth and mix with a spoon.
Season with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper, mix again and taste. Adjust seasoning if needed.
Next, crack the 2 eggs into a separate, small bowl, whisk then pour into the big bowl.
Mix one last time then transfer the mixture to a baking dish and press it down to make an even layer.