Holiday Stuffing with Holiday Harvest Blend Olive Oil

Soft bread cubes, sautéed onion, crisp celery, garlic, fresh sage, and thyme come together in a golden stuffing that feels right at home beside a holiday roast or a big family spread. Holiday Harvest Infused Olive Oil Blend brings warm aromatic notes that round out the vegetables, deepen the savory base, and give every bite a festive finish worth passing around again.

Garden Infuzions

Holiday Stuffing with Holiday Harvest Blend Olive Oil

Warm cubes of bread soak up savory onion, celery, garlic, sage, and thyme, then bake into a golden stuffing with the cozy flavor of Holiday Harvest Infused Olive Oil Blend.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 people

Course: Appetizer, Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 10 cups day-old bread cubes
• 1/4 cup Holiday Harvest Infused Olive Oil Blend
• 1 large yellow onion diced
• 3 celery stalks diced
• 3 cloves garlic minced
• 2 tablespoons fresh sage chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 1/2 cups low-sodium chicken broth
• 2 large eggs beaten
• 1/4 cup chopped fresh parsley

Equipment

• 1 9x13-inch baking dish lightly greased
• 1 Large skillet for sautéing vegetables
• 1 Large mixing bowl for combining stuffing
• 1 Sheet Pan for drying bread cubes
• 1 Wooden spoon or spatula for mixing and folding
• 1 set Measuring cups and spoons standard US measurements

Method

 

Instructions

1. Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
2. Spread the bread cubes on a sheet pan and let them dry out further while you prepare the vegetables.
3. Warm the Holiday Harvest Infused Olive Oil Blend in a large skillet over medium heat, then cook the onion and celery until softened, about 6 to 8 minutes.
4. Stir in the garlic, sage, and thyme and cook for 1 minute until fragrant.
5. Place the bread cubes in a large mixing bowl and add the cooked vegetables, salt, pepper, and parsley.
6. Whisk the broth and beaten eggs together, then pour over the bread mixture and toss gently until everything is evenly moistened.
7. Transfer the stuffing to the prepared baking dish and spread it into an even layer.
8. Bake for 30 to 40 minutes, until the top is golden and the center is set.
9. Let the stuffing rest for 10 minutes before serving.

Notes

For a slightly richer texture, use sturdy sandwich bread or a rustic loaf cut into cubes and dried overnight. If you prefer a softer stuffing, bake it covered for the first 20 minutes, then uncover for the final browning. This recipe is designed as a side dish and pairs naturally with holiday dinners and comfort-food meals.

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Recipe Tips

Use day-old bread for the best texture, and let the cubes dry out a bit before mixing so the stuffing bakes up fluffy in the center with crisp edges on top. If the mixture looks very dry before baking, add a little more broth a splash at a time.

Serving Suggestions

Serve this stuffing with roast turkey, chicken, glazed carrots, green beans, or a simple holiday salad. It also works well as a cozy side dish for Sunday dinner or a potluck table.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a covered baking dish at 325°F until warmed through, or warm smaller portions in the microwave with a splash of broth.

Variations

Add sautéed mushrooms for a deeper savory note, fold in dried cranberries for a touch of sweetness, or swap parsley for more sage if you want a more classic holiday profile. You can also bake the stuffing inside a casserole dish instead of a bird for easier serving.

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