For the perfect Thanksgiving stuffing recipe, combine homemade sourdough bread with plenty of butter, broth, and a good dose of fresh herbs. It's simple to prepare, easy to make in advance, and the result is delicious. It's rich with butter, deeply savory thanks to good broth, and infused with sage, thyme, and rosemary.
Arrange the cubed bread on the baking sheet. Bake for 1 hour, stirring halfway through, until crisp and dry. Remove the tray from the oven and let the bread cool to room temperature.
Mixing the stuffing.
Turn the oven up to 375 F, then grease a 13-inch by 9-inch baking dish with a little butter.
Warm ¼ cup butter in a wide skillet over medium heat until it melts. Stir in the onions, celery, sage, thyme, rosemary, salt, and pepper. Allow them to cook in the hot butter until the onions soften and turn translucent - about 10 minutes. Stir them occasionally as they cook to prevent them from browning. Turn off the heat.
Dump the dried bread cubes into a large mixing bowl, and then stir in the celery, herb, and onion mixture. Pour the broth into the bread mixture and gently fold to combine. Let it sit for about 10 minutes to allow the bread to fully absorb the broth, and then transfer the mixture to your prepared baking dish.
Gently press the stuffing mixture into the pan, but do not pack it tightly.
Baking the stuffing.
Dot the top of the stuffing with the remaining 4 tablespoons of the butter, and then cover the baking dish with aluminum foil.
Bake the stuffing for 30 minutes. Uncover the stuffing, and continue baking for a further 10 minutes or until golden brown on top.
Serving and storage.
Serve warm, and store any leftovers in the fridge for up to 4 days.