Name: Grandmom Jacobs’ Savory Stuffing
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 8 to 10 servings
Ingredients: 1 1/2 loaves day-old Italian bread (24 ounces), cut into 1-inch cubes (about 10 cups); 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 8 tablespoons (1 stick) unsalted butter, plus more to grease your baking dish; 3 medium carrots, preferably rainbow, peeled and diced (about 1 cup); 3 stalks celery, diced; 1 large sweet onion, diced; 1 tablespoon fresh thyme leaves; 2 cups lightly crumbled saltine crackers (1 sleeve or about 40 crackers); About 4 cups vegetable stock, chicken stock or turkey pan juices

Directions

Preheat the oven to broil.
Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don’t burn. Remove the cubes and switch the oven to 375 degrees F.
Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.

Grandmom Jacobs’ Savory Stuffing

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