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Here’s a recipe for Classic Thanksgiving Stuffing.


1/2 cup unsalted butter

1 large yellow onion, diced

3 ribs celery, diced

2 cups low-sodium chicken or vegetable broth

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh thyme

1 tablespoon minced fresh rosemary

8 cups toasted or stale bread (cut into 1-inch cubes)

Heat the oven to 375 degrees. Butter a large baking pan or casserole dish (such as a 9-by-13-inch baking pan).

In a large deep skillet over medium, melt the butter. Add onion and celery and cook until onion is tender (about 5 minutes). Add broth, salt, pepper, sage, thyme and rosemary. Bring to a simmer. Remove from the heat and gently stir in bread cubes. Spoon into prepared baking dish and bake 20 minutes or until top is toasted.