Life With Lipstick On

Thanksgiving: Caramelized Onion and Carrot Stuffing

FoodLorely MezaComment

stuffing onion  


image: Better Homes and Gardens

We are spending Thanksgiving at my sister in law's home this year and I have volunteered to bring stuffing!  I love love love stuffing and wanted to bring a variety of types.  We are big eaters and my brother in law is already worried that we won't have enough stuffing!  It's his favorite!  I decided on a couple different recipes including this gorgeous one from Better Homes and Gardens.


Carmalized Onion and Carrot Stuffing

Prep: 30 min   Cook: 20 min

Bake: 45 min  Oven: 325 degrees


  • 1/4 cup  olive oil
  • 2 large sweet onions, coarsely chopped (2 cups)
  • 4 medium carrots, cut in chunks and/or slices (2 cups)
  • 1/3 cup  butter
  • 1/4 cup  coarsely torn fresh sage or 1 tablespoon dried sage, crushed
  • 1/2 teaspoon  kosher salt
  • 1/2 teaspoon  freshly ground pepper
  • 1 pound  sourdough bread and/or whole wheat bread, cut into 1-inch cubes (12 cups) and dried*
  • 1 - 1 1/2 cups  chicken broth
  •  Fresh sage sprigs (optional)
  • 1.In a 4-to 5- quart Dutch oven heat oil over medium-low heat. Add onions and carrots. Cook, covered, for 15 minutes or until vegetables are tender, stirring occasionally. Uncover; increase heat to medium-high. Cook for 5 to 8 minutes more or until onions are golden**, stirring frequently. Remove from heat; add butter. Stir until melted. Add 1/4 cup sage, salt, and pepper. Add bread; toss to combine. Drizzle with enough broth to moisten, tossing lightly to combine.

    2.Place stuffing in a 3-quart casserole. Bake, covered, alongside turkey for 45 to 60 minutes or until heated through. Or, use to stuff one 12- to 14-pound turkey. Garnish with fresh sage.

    from the test kitchen*

    • To dry bread cubes, spread cubes in a 15x10x1-inch baking pan. Bake in a 300 degrees F oven for 10 to 15 minutes or until cubes are dry, stirring twice; cool. Or let bread cubes stand loosely covered at room temperature for 8 to 12 hours.


    • For extra golden color, add a sprinkle of sugar to the onion-carrot mixture after removing lid.

    To Stuff a Turkey

    • Spoon the stuffing lightly into the body and neck cavity of the turkey. (Spoon any remaining stuffing into a casserole and chill. Bake, covered, alongside the turkey for 40 minutes or until heated through.) Roast the turkey, adding an additional 15 to 45 minutes to the timing. Use an instant-read thermometer to make sure the stuffing inside the turkey is 165 degrees F.
    • Make Ahead:
      • Prepare as above and transfer mixture to the casserole. Cover and chill up to 24 hours. To serve, bake, covered, alongside the turkey for 60 minutes or until heated through.
      nutrition facts (Caramelized Onion and Carrot Stuffing)
  • Recipe and instructions from November issue of Better Homes and Gardens