With Thanksgiving creeping ever nearer, we wanted to continue to share some holiday-related recipe ideas — though they can just as easily be enjoyed without the holiday as an excuse! For Alex and me, stuffing has always the highlight on the Thanksgiving table. It’s funny to think about mushy bread being something to write home about, but there’s something about the savoriness of the mush that can’t be beat. We’ve enjoyed everything from stuffing straight from the box, with those perfectly symmetrical cubes, to my grandparents version with giblets (which I always picked around).
How to make our classic homemade stuffing recipe
This year, we wanted to create a classic homemade stuffing recipe with a healthy twist. We wanted to redo our traditional family recipe without the gobs of butter and flimsy white bread! So for our classic homemade stuffing recipe, we used an artisan whole grain bread instead of the typical white typical white bread. Instead of butter, we went for a healthy fat: olive oil! We also cut down on the fat quantity by compensating with bringing up the flavor of the celery and leeks. The entire classic homemade stuffing recipe has only 2 tablespoons olive oil. With reasonable portion sizes, it’s a good option for a healthy Thanksgiving table.
Do you have a favorite Thanksgiving treat? Or, if you’re not based in a country that celebrates this holiday, a favorite food for a holiday celebration meal?
Looking for more Thanksgiving recipes?
This classic homemade stuffing recipe is one of our favorite Thanksgiving recipes. Here are a few more Thanksgiving recipes on A Couple Cooks:
- Pumpkin Sage Stuffed Shells
- Pumpkin Goat Cheese Baked Gnocchi
- Spaghetti Squash Mac & Cheese
- Roasted Cauliflower and Apples with Dill
- Pumpkin Pecan Parfaits
- Apple Pomegranate Galette
- 10 Healthy & Delicious Thanksgiving Sides
This classic homemade stuffing recipe is a healthy take on the traditional. Featuring whole grain bread and olive oil, it’s even more delicious!
- 1 loaf artisan whole grain bread, cubed (9 to 10 cups)
- 1 large onion
- 3 stalks celery
- 2 leeks
- 2 tablespoons fresh sage leaves, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- Fresh ground black pepper
- 3 cups vegetable broth
- Preheat oven to 375°F. Cut bread into cubes. Place on a baking sheet and bake for 15 to 25 minutes until browned and toasted, stirring and checking occasionally.
- Meanwhile, dice the onion and celery. Chop off the dark green stems and the root of the leeks, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin slices (resulting in half-moon shapes). Rinse thoroughly in a colander to remove any dirt. Chop 2 tablespoons each sage and parsley.
- In a skillet, heat 2 tablespoons olive oil over medium-high heat. Add celery, onion and leeks with a few pinches kosher salt; cook 6 to 8 minutes, stirring frequently, until tender. Remove from the heat and stir in the herbs.
- Place the bread cubes and vegetables in a bowl, add 1 teaspoon kosher salt and a generous amount of fresh ground black pepper, and mix to combine.
- Pour the mixture into a 9 x 13 baking dish and add 3 cups vegetable broth. Cover and bake for 20 minutes. Uncover, and bake for about 25 minutes, until browned.
Keywords: Stuffing, Classic Stuffing, Homemade Stuffing Recipe, Thanksgiving, Healthy, Whole Grain Bread, Vegetarian
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.