Nut-Free Classic Stuffing with Gravy
Elevate your holiday spread with this Nut-Free Classic Stuffing with Gravy, a timeless side dish bursting with rich, savory flavors. This comforting recipe starts with toasted cubes of day-old bread, perfectly infused with aromatic herbs like sage, thyme, and rosemary, and enhanced by sautéed onion, celery, and garlic. Tender yet crisp from oven baking, the stuffing pairs beautifully with a velvety homemade gravy crafted from a golden roux and flavorful broth. Perfect for those with nut allergies, this crowd-pleasing stuffing is easy to prepare and generously serves up to eight guests, making it the ideal companion for Thanksgiving, Christmas, or any festive gathering. Whether you're hosting a traditional feast or creating a cozy Sunday dinner, this nut-free side dish adds classic charm to your table.
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Recipe Information
Ingredients
- 10 cups day-old bread
- 8 tablespoons unsalted butter
- 1 large yellow onion
- 3 celery stalks
- 2 garlic cloves
- 2 cups chicken or vegetable broth
- 2 tablespoons fresh parsley
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 cups extra chicken or vegetable broth
- 2 tablespoons olive oil
Instructions
1. Preheat your oven to 350°F (175°C).
2. Cut the day-old bread into 1-inch cubes and spread them on a baking sheet. Bake for 10-15 minutes or until lightly toasted. Set aside to cool.
3. Dice the onion and celery, and mince the garlic.
4. In a large skillet over medium heat, melt half of the butter (4 tablespoons). Add the diced onion, celery, and minced garlic. Sauté until the onion is translucent, about 5 minutes.
5. In a large mixing bowl, combine the toasted bread cubes, sautéed vegetables, parsley, sage, thyme, rosemary, salt, and black pepper. Slowly add the 2 cups of chicken or vegetable broth, mixing gently to moisten the bread evenly.
6. Transfer the mixture into a greased 9x13-inch baking dish. Dot with the remaining 4 tablespoons of butter.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
8. Remove the foil and bake for an additional 15 minutes or until the top is golden brown.
9. While the stuffing bakes, prepare the gravy. In a small saucepan, heat the olive oil over medium heat. Whisk in the flour to form a roux and cook until lightly browned, about 2 minutes.
10. Gradually whisk in the extra 2 cups of broth. Stir continuously until the gravy thickens, about 5-7 minutes. Season with salt and pepper to taste.
11. Serve the nut-free stuffing alongside the gravy for a delicious complement to your holiday meal.
Nutrition Facts
Calories |
7908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.9 g | 265% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 18200 mg | 791% | |
| Total Carbohydrate | 1263.4 g | 459% | |
| Dietary Fiber | 74.1 g | 265% | |
| Total Sugars | 135.7 g | ||
| Protein | 236.7 g | 473% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3777 mg | 291% | |
| Iron | 93.2 mg | 518% | |
| Potassium | 3726 mg | 79% | |
*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.
