Marco's Hearth Broth Thanksgiving Stuffing Recipe

Hearth Broth Thanksgiving Stuffing

Chef Marco Canora’s Thanksgiving stuffing recipe made with Hearth Broth is the savory, rich, crusty side dish that your table needs for the holidays.

Marco's Hearth Broth Thanksgiving Stuffing Recipe



  • 10 cups ½-inch diced rustic bread
  • 1 large yellow onion, diced
  • 1 leek, diced
  • 5 stalks of celery, diced
  • 1 pound cremini or button mushrooms, sliced
  • 1½ cup grated Parmigiano-Reggiano
  • ¾ cup finely chopped sage
  • 1 22-oz. container of Brodo Hearth broth, warmed
  • 4 Tbsp butter
  • 4 Tbsp extra virgin olive oil


  • Toast diced bread in a 350° oven, turning periodically until completely dry and nicely browned (approximately 25 minutes). Once toasted, place croutons aside in a large mixing bowl.
  • Preheat your oven to 375°.
  • In a large sauté pan over medium-high heat, melt 2 Tbsp of butter and 2 Tbsp of extra virgin olive oil. Add onion, leeks, and celery.
  • Season with salt, pepper, and 1 Tbsp chopped sage. Sauté until translucent—a slight browning is good (approximately 20 minutes).
  • Add sautéed vegetables to the bowl with toasted croutons.
  • In a large sauté pan over medium-high heat, melt 2 Tbsp butter and 2 Tbsp extra virgin olive oil. Add sliced mushrooms, then season with salt, pepper, and 1 Tbsp chopped sage. Sauté until all the water is cooked out of the mushrooms and browning begins (approximately 20 minutes). Add the browned mushrooms to your mixing bowl.
  • Add Parmigiano-Reggiano, the remaining sage, all warm broth, plus salt and pepper to taste. Mix thoroughly.
  • Pour all contents into a large, oven-proof casserole dish. Pat down all contents, and drizzle with olive oil. Cover the dish with aluminum.
  • Bake for 25 minutes at 375° with covering on, then bake for an additional 20 minutes without the aluminum lid.


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