Thanksgiving Stuffing Recipe

Introduction

Every Thanksgiving, the stuffing has always been a highlight of our holiday meal. It’s the dish that takes me straight back to Grandma’s kitchen, where the aroma of fresh herbs, butter, and crispy bread filled the air. This Thanksgiving Stuffing recipe is the one we’ve used for years—it’s simple, full of flavor, and brings back those warm memories of family gatherings around the dinner table. The crispy edges, soft interior, and perfect blend of herbs make it a comforting, hearty side dish that complements the turkey and all the other fixings. What I love about this stuffing recipe is how customizable it can be, yet it always remains true to the traditional flavors that make it so special. Whether you’re making it for a small family meal or a large holiday gathering, this stuffing will definitely impress your guests.

Ingredients

Here are the ingredients you’ll need for the ultimate Thanksgiving Stuffing:

• 1 pound bread: White bread, ciabatta, Italian, or baguette
• 1 cup butter (2 sticks)
• 1 large onion (about 3½ cups chopped)
• 2 cups celery (¼-inch dice)
• ⅓ cup fresh parsley, chopped (preferably flat-leaf)
• ¼ cup fresh sage, chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 cups chicken or turkey broth (plus ½ cup more if needed)
• 2 large eggs
• 1 tablespoon butter, softened, for greasing the pan

The combination of these ingredients creates a flavorful, herb-infused stuffing with just the right amount of moisture and crispy edges.

Instructions

1. Prepare the Bread:
   Tear or cut the bread into bite-sized pieces (1–2 inches). Spread the pieces onto a baking sheet and toast at 250°F for about 1 hour, stirring occasionally. The bread should be crispy, not browned. The goal is to dry it out so it can absorb the liquid later without becoming soggy.
2. Prepare the Vegetables:
   While the bread is toasting, chop the onion and celery. For a heartier texture, dice the celery into ¼-inch pieces.
3. Cook the Vegetables:
   Preheat the oven to 350°F.
   Melt 1 cup of butter in a large skillet over medium heat. Add the chopped onion and celery, sautéing for 7–10 minutes until softened but not browned. This step ensures that the vegetables release their sweetness without becoming too caramelized.
4. Combine Ingredients:
   In a large bowl, combine the toasted bread pieces, sautéed onion and celery, and chopped fresh herbs (parsley, sage, rosemary, and thyme). Sprinkle with 2 teaspoons kosher salt and 1 teaspoon black pepper. Stir well to evenly distribute the butter and seasonings. This ensures that every bite of stuffing is packed with flavor.
5. Add Liquid Mixture:
   In a separate bowl, whisk together 2 cups of chicken broth and 2 eggs.
   Slowly pour the liquid mixture over the bread in increments, gently tossing to ensure the bread is evenly moistened. Add an extra ½ cup of broth if needed. The bread should be moistened but not soggy—aim for a consistency that holds together without being too wet.
6. Assemble and Bake:
   Grease a 9×13-inch pan with softened butter. Spread the stuffing mixture evenly in the pan.
   Cover with foil and bake at 350°F for 40 minutes.
   Remove the foil and bake for another 25–35 minutes, or until the top is browned and crispy to your liking.

Make-Ahead & Storage Tips

• Overnight Preparation: Assemble the unbaked stuffing in the greased pan, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding 10–15 minutes if necessary.
• Freezing (Unbaked): Freeze the uncooked stuffing in a freezer-safe dish, wrapped in foil and plastic wrap, for up to 3 months. Bake directly from frozen, adding 10–15 minutes to the total bake time.
• Freezing (Baked): Bake the stuffing slightly underdone, cool completely, and freeze in an airtight container for up to 3 months. Reheat at 350°F, covered, for 45 minutes, then uncover and bake for an additional 10–15 minutes to crisp up the top.

Nutrition Facts

• Servings: 10
• Calories per Serving: 220 kcal
  (Note: Nutrition facts are approximate and may vary depending on ingredient brands and substitutions.)

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 2 hours 25 minutes (including toasting bread)

How to Serve

This Thanksgiving Stuffing pairs well with almost any holiday meal. Here are a few ways to serve it:

• As a Side Dish: Serve alongside turkey, ham, or roasted chicken. The stuffing complements these meats perfectly, offering a rich and savory flavor.
• With Gravy: Top the stuffing with some turkey or chicken gravy for extra moisture and flavor.
• With Roasted Vegetables: Serve with a medley of roasted vegetables, such as Brussels sprouts, carrots, or parsnips, to create a complete holiday meal.
• For Breakfast or Brunch: Leftover stuffing can be reheated and served with eggs for a savory breakfast or brunch dish.

Additional Tips

1. Use Day-Old Bread: For the best texture, use bread that’s at least one day old. If the bread is too fresh, it won’t toast properly and may become soggy when mixed with the broth.
2. Don’t Skimp on the Butter: Butter adds a rich flavor and helps create the crispy edges of the stuffing. Be generous with it!
3. Customize the Herbs: If you don’t have fresh herbs like rosemary or thyme, dried herbs will work just as well. Use about 1/3 of the amount called for in the recipe for dried herbs.
4. Make it Vegetarian: Use vegetable broth instead of chicken or turkey broth to make this stuffing vegetarian-friendly.
5. Crispy Top: If you love crispy stuffing, remove the foil in the last 15 minutes of baking to let the top brown and crisp up.

Recipe Variations

1. Sausage Stuffing: Brown some sausage and add it to the stuffing mixture for a heartier, meaty version.
2. Chestnut Stuffing: For a luxurious twist, add roasted chestnuts to the stuffing. Their rich, slightly sweet flavor pairs beautifully with the herbs and bread.
3. Cranberry Stuffing: Add dried cranberries or fresh cranberries to the mixture for a pop of color and a sweet-tart flavor that balances the richness of the stuffing.
4. Apple and Walnut Stuffing: Add diced apples and chopped walnuts to the stuffing for a sweet and nutty variation.
5. Mushroom Stuffing: Sautéed mushrooms add an earthy, umami flavor that complements the herbs and vegetables in the stuffing.

Serving Suggestions

• With Roasted Meats: Serve alongside roasted turkey, chicken, or pork for a traditional holiday spread.
• As Part of a Holiday Buffet: This stuffing makes a great addition to a holiday buffet, where guests can help themselves to a variety of sides.
• With Gravy and Cranberry Sauce: The stuffing pairs wonderfully with turkey gravy and cranberry sauce for the ultimate Thanksgiving experience.
• On its Own: This stuffing is hearty enough to be enjoyed on its own as a main dish, especially if served with a side of roasted vegetables.

Freezing and Storage

• Freezing Unbaked Stuffing: You can prepare the stuffing in advance and freeze it. Wrap it tightly in plastic wrap and foil and freeze for up to 3 months. Bake directly from frozen, adding extra time to the cooking process.
• Freezing Baked Stuffing: For leftovers, bake the stuffing slightly underdone, let it cool completely, then freeze in an airtight container for up to 3 months. Reheat at 350°F, covered, for 45 minutes, then uncover and bake for an additional 10-15 minutes.
• Storing Leftovers: Store leftover stuffing in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

FAQ Section

1. Can I make this stuffing ahead of time?
   Yes, you can assemble the stuffing a day or two in advance, refrigerate it, and bake it when ready.
2. Can I use fresh bread instead of stale bread?
   It’s better to use day-old or dried bread for a better texture. Fresh bread can become soggy when mixed with the liquid.
3. Can I use dried herbs instead of fresh?
   Yes, use about one-third of the amount of dried herbs as fresh herbs. For example, use 1 teaspoon of dried sage instead of 1 tablespoon of fresh.
4. Can I add sausage to the stuffing?
   Yes, browned sausage adds richness and flavor to the stuffing. Just mix it in with the vegetables before combining with the bread.
5. Can I freeze this stuffing?
   Yes, you can freeze both baked and unbaked stuffing. See the “

Freezing and Storage” section for details.

6. How do I make the stuffing crispier?
   To make the stuffing crispier, remove the foil during the last 15 minutes of baking.
7. Can I make a vegetarian version of this stuffing?
   Yes, use vegetable broth instead of chicken broth for a vegetarian version.
8. What kind of bread is best for stuffing?
   Use sturdy, rustic bread like white bread, ciabatta, or baguette. The bread should be able to absorb the liquid without becoming too soggy.
9. How do I reheat leftover stuffing?
   Reheat leftover stuffing in a 350°F oven until warmed through, about 20 minutes, covering with foil if necessary to prevent over-browning.
10. Can I add nuts or fruits to the stuffing?
    Yes, adding nuts like walnuts or fruits like cranberries or apples will give the stuffing a unique flavor and texture.

Conclusion

This Thanksgiving Stuffing recipe brings all the comforting flavors of a classic stuffing, with buttery bread, fresh herbs, and the perfect crispy edges that make it the star of the holiday table. Whether you serve it with roast turkey, ham, or a festive vegetarian main, this stuffing will complement any dish beautifully. Plus, it’s easy to make and can be prepared ahead of time, which is always a bonus during the busy holiday season. With its deliciously savory filling and rich, herby aroma, this Thanksgiving Stuffing is sure to become a beloved tradition in your family too!

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