Classic Stuffing with Gravy
Indulge in the timeless flavors of comfort food with this **Classic Stuffing with Gravy** recipe, the perfect addition to your holiday table or anytime you crave a hearty, satisfying side dish. Featuring aromatic sautéed onions, celery, and garlic infused with fragrant dried sage and thyme, this stuffing brings together golden, toasted French bread cubes and a rich, savory chicken broth for a perfectly moist yet crispy texture. Topped with a luscious homemade gravy prepared with turkey drippings (or chicken stock) and fresh parsley, this dish is a celebration of traditional flavors done right. Ready in under 2 hours and serving 8, it’s a crowd-pleasing staple that pairs beautifully with your favorite roast meats and veggies.
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Recipe Information
Ingredients
- 1 cup butter
- 2 large, chopped onion
- 6 stalks, chopped celery
- 4 cloves, minced garlic
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 4 cups chicken broth
- 1 pound French bread
- 2 large eggs
- 0.25 cup all-purpose flour
- 2 cups turkey drippings or chicken stock
- 0.25 cup, chopped fresh parsley
Instructions
Preheat the oven to 350°F (175°C).
Cut the French bread into 1-inch cubes and spread them out on a baking sheet. Toast in the oven for 10-15 minutes until golden and crisp, then set aside to cool.
In a large skillet over medium heat, melt 1 cup of butter. Add the chopped onions, celery, and minced garlic. Cook until the vegetables are tender, about 10 minutes.
Stir in salt, pepper, sage, and thyme. Cook for an additional 2 minutes until fragrant.
Transfer the toasted bread cubes to a large mixing bowl. Pour the cooked vegetables over the bread.
In a separate bowl, beat the eggs and then mix them with 3 cups of chicken broth. Pour this mixture over the bread and vegetables, folding gently until well combined.
Transfer the stuffing mixture to a greased 9x13 inch baking dish. Cover with foil and bake in the preheated oven for 25 minutes.
Remove the foil and pour another 1 cup of chicken broth over the stuffing. Continue baking uncovered for an additional 15 minutes until the top is golden and crispy.
While the stuffing is baking, make the gravy. In a saucepan, melt 1/4 cup of the butter over medium heat.
Whisk in the flour to create a paste, cooking for about 1 minute.
Gradually whisk in the turkey drippings or chicken stock, bringing it to a gentle simmer. Cook until thickened, about 5-7 minutes.
Season the gravy with additional salt and pepper to taste. Stir in the fresh parsley just before serving.
Once the stuffing is baked, allow it to cool slightly before serving it alongside the prepared gravy.
Nutrition Facts
Calories |
472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1643 mg | 71% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.8 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 396 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
