PREP TIME: 50 MIN | COOK TIME: 45 MIN | TOTAL TIME: 1 HR 45 MIN

Serves: 20 Servings (1/2 cup)

This dressing is a classic stuffing recipe for those that are looking for a traditional dressing for Thanksgiving dinner. Onions, celery, and fresh herbs help build the classic flavor profile for this stuffing.

INGREDIENTS

● 5 cups whole wheat bread, cut into chunks and left out to dry out
overnight (about half a loaf)
● 5 cups white bread, cut into chunks and left out to dry out
overnight (about half a loaf)
● 1⁄2 cup butter
● 2 yellow onions, diced
● 2 cups celery, chopped
● 1⁄2 cup flat-leaf parsley, chopped
● 2 tablespoons fresh sage, chopped
● 2 tablespoons fresh rosemary, chopped
● 1 tablespoon fresh thyme, chopped
● 2 teaspoons kosher salt
● 1 teaspoon fresh black pepper
● 2 large eggs
● 21⁄2 cups low-sodium chicken broth (or vegetable broth for vegetarian)

DIRECTIONS

1. Preheat oven to 350°F.
2. Cover a cookie sheet with aluminum foil, then cover with nonstick spray.
3. Spread out the bread chunks onto the cookie sheet into a single layer.
4. Bake for about 30 minutes to make sure that the bread is completely dried out.
5. Transfer to a large bowl.
6. Preheat the oven to 375°F.
7. In a large stockpot, melt the butter over medium-high heat.
8. Add the onions and celery.
9. Stir until the onions just begin to turn brown—about 10 minutes.
10. Add the celery and onions to the bread.
11. Stir in the herbs, salt, and pepper.
12. In a small bowl, whisk the eggs.

13. Drizzle the eggs over the bread mixture.
14. Pour in the broth and mix until all the liquid has been absorbed.
15. Cover a cookie sheet in foil, then cover with nonstick spray.
16. Transfer the stuffing onto the cookie sheet.
17. Bake for 30-45 minutes.

 

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