This is our olive-oil-forward take on classic Thanksgiving stuffing. Instead of relying on butter here, our Smash Kitchen Classic Extra Virgin Olive Oil brings out the best in the fresh veggies and gives you that perfectly crisp, golden topping. Watch as this stuffing disappears from your Thanksgiving table in seconds.
Prep Time
20 minutes
Cook Time
45-50 minutes
Total Time
~1 hour
Servings
6 servings
Ingredients
1 loaf day-old sourdough bread, cut into cubes
½ cup Smash Kitchen Classic Extra Virgin Olive Oil, divided
1 large yellow onion, finely chopped
2 celery stalks, finely chopped
5 garlic cloves, minced
Salt and pepper to taste
2 tsp dried sage
1 tsp dried thyme
1 tsp dried rosemary
2½ cups chicken broth
2 eggs
Optional: fresh parsley for garnish
Instructions
Preheat the oven to 350°F. Spread the bread cubes on a large baking sheet. Drizzle ¼ cup of Smash Kitchen Classic Extra Virgin Olive Oil and toss to coat.
Toast for 10–15 minutes, until golden and lightly crisp.
In a large skillet, heat the remaining ¼ cup of Smash Kitchen Classic Extra Virgin Olive Oil over medium heat.
Add the onion and celery and cook until softened, about 8 minutes. Stir in the garlic, salt, pepper, sage, thyme, and rosemary cooking until fragrant.
In a large bowl, add the toasted bread, sautéed veggies, herbs, chicken broth and gently toss until the mixture is evenly moistened.
Stir in the beaten eggs and parsley.
Transfer the mixture to a 9×13-inch baking dish, add an extra drizzle of Smash Kitchen Classic Extra Virgin Olive Oil over the top and bake for 30-45 minutes.
