Thanksgiving Stuffing Recipe

momsstuffing Thanksgiving Stuffing Recipe [donotprint]

With Thanksgiving fast approaching, I want to share my mom’s Thanksgiving stuffing  recipe with you.  She’s been making this for as long as I can remember and it’s one of the most anticipated dishes I look forward to eating Thanksgiving day.  With every bite it takes me back to my childhood when I would watch her in the kitchen make her classic stuffing (or dressing ask she would call it).  I would sneak small handfuls of dried croutons until she would cut me off because I would have eaten through the entire bag like potato chips if she hadn’t.  Before she stuffed the bird, I would swipe a spoonful of the uncooked stuffing and turn to her making sure she knew I approved -this always made her smile.

To me her recipe is nostalgic, old-fashion, and oh so good.  In years past I’ve made plenty of stuffing variations with dried fruit, nuts, apples, sausage, and different breads.  As much as I enjoy these other types of stuffing, it’s my mom’s recipe I keep coming back to.  It’s so simple, perhaps this is why I love it… not to mention I feel so connected to mom when I make it.   Stuffing is one of those types of dishes you can’t really screw up.  If you’re looking for a great, flavorful but simple stuffing to serve your family and friends on Thanksgiving day, this (oldie but a goodie)  recipe is for you!  Enjoy! [/donotprint]

Mom’s Thanksgiving Stuffing

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4.6 from 12 reviews
Thanksgiving Stuffing Recipe
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Traditional Thanksgiving Stuffing Recipe
Ingredients
  • 4 tablespoons butter or non-dairy margarine to keep it dairy-free
  • 1 medium onion, chopped
  • 3 celery stalks, cut crosswise in ¼" slices
  • ½ teaspoon kosher salt
  • 1 teaspoon ground sage
  • 1 teaspoon dry thyme
  • 10 cups dried unseasoned bread cubes (found in the bread section at the grocery store)
  • 1½ cups chicken or vegetable broth
  • 1 egg
  • Optional garnish: ¼ cup fresh parsley, chopped
Instructions
  1. Preheat oven to 350 degrees F. Melt butter in a large pan. Saute onions, celery, salt, sage, and thyme for 5 minutes on medium heat. Turn off heat. Add bread cubes and gently stir them into the onion mixture. Slowly pour chicken broth over the bread cubes folding everything carefully so the bread cubes do not break apart too much. In a small bowl, gently whisk the egg and add it to the stuffing mix. Continue to fold everything until the egg is incorporated. Scoop uncooked stuffing into a medium casserole dish and bake uncovered for 40 minutes or until nice and toasty on top.

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Comments

  1. Maggie Klorman says

    I also added a large green pepper seeded and chopped in a food chopper and I add this to the onion and celery mixture.

  2. Teri says

    Thanks you to Alice for her recipe and to all of the folks who added their experience to this comment page. I have had a hard time finding the best recipe for homemade stuffing that came from years gone by. Betty Crocker had a recipe, yet, it never tasted as good as my Grandma’s and my Mother’s. This recipe DOES!!!

    Thanksgiving and Christmas holidays are extra special because of the flavors from our growing up years. The memories come flooding through and the conversation at the table is much better. We laugh and give our stories. The youngsters enjoy these and the emotional bonds among us.

    God bless you all!

  3. Jacque Herron says

    This is also my Mom’s stuffing recipe, and my Grandmothers. I’ve been making this basic recipe for years, and it has evolved…I now add cornbread and browned sausage to mine. But I always add the beaten eggs…they make the dressing “light and fluffy” as my family says. If possible it’s a good idea to use some of the turkey drippings, as it adds extra yummy turkey flavor.

  4. Herm says

    This was wonderful stuffing. Great flavor and very simple to make. I only had wheat rolls on hand so I cubed them and baked them on a tray just to dry them out and it worked perfectly. Thanks to you and your Mom for the recipe.

    From Sydney, Aus.

  5. delia says

    Hi! This may sound ridiculous but i’m from europe and never had or made stuffed turkey..so, do I put the stuffing inside the turkey, or not? That’s what the name implies, but there’s no mention of it. And shouldn’t I cook the turkey with the stuffing inside? For flavor i mean. Thanks!!

    • Traci says

      Delia.. I know this response is late but I’m looking into using this recipe and stuffing my turkey with it for thanksgiving this year. This recipe could easily be used to stuff a bird. Just follow cooking time for a stuffed bird. Turkeys usually come with instructions and how long to cook a stuffed and/or unstuffed bird. :)

  6. Joni says

    Hi Alice,
    Don’t know if you still check out comments or not but just in case…
    I can’t find unseasoned bread cubes or crumbs…any advice on seasoning with the herb seasoned? Don’t want the added work of making bread cubes.
    Thank you.

    • Kaitie says

      I’m not Alice but I saw this and had to respond. Martins makes plain cubed potato bread. I find that a great substitute is regular sliced pitta bread. I put it on a baking sheet out for an hour or so to make it a little stale… Then cube it up myself. One loaf of bread is equivalent to what is needed for the recipe… This way you can do all the seasoning this recipe calls for. It tastes exactly the same :-) I hope that helps!

    • says

      Hi Elaine,
      Sorry your stuffing came out dry. I’ve not had this problem – and I make this every year. What you can do is add more broth, mix everything up, and re-heat for 15 minutes.

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