Recipes and Cooking Caramelized Onion and Carrot Stuffing 4.3 (9) Add your rating & review This Thanksgiving, surprise your guests with a delicious new take on a classic holiday recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 30, 2013 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Cook Time: 20 mins Bake Time: 45 mins Total Time: 1 hr 35 mins Servings: 8 Yield: 8 cups Jump to Nutrition Facts Ingredients ¼ cup olive oil 2 large sweet onions, coarsely chopped (2 cups) 4 medium carrots, cut in chunks and/or slices (2 cups) ⅓ cup butter ¼ cup coarsely torn fresh sage or 1 tablespoon dried sage, crushed ½ teaspoon kosher salt ½ teaspoon freshly ground pepper 1 pound sourdough bread and/or whole wheat bread, cut into 1-inch cubes (12 cups) and dried* 1 - 1 ½ cup chicken broth Fresh sage sprigs (optional) Directions 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. 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. * To dry bread cubes, spread cubes in a 15x10x1-inch baking pan. Bake in a 300°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°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. Rate it Print Nutrition Facts (per serving) 161 Calories 8g Fat 19g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 161 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Cholesterol 11mg 4% Sodium 306mg 13% Total Carbohydrate 19g 7% Total Sugars 2g Protein 4g Vitamin C 3.7mg 19% Calcium 25mg 2% Iron 1.2mg 7% Potassium 125mg 3% Folate, total 50.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.