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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
| Thanksgiving Stuffing Recipe |
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- 4 tablespoons butter or non-dairy margarine to keep it dairy-free
- 1 medium onion, chopped
- 3 celery stalks, cut crosswise in 1/4″ slices
- 1/2 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)
- 1 1/2 cups chicken or vegetable broth
- 1 egg
- Optional garnish: 1/4 cup fresh parsley, chopped
- 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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{ 60 comments… read them below or add one }
Yummy!!!
)
Just about every time I make stuffing I try a different recipe – not because i haven’t found one that I like – oh no, I’ve found DOZENS that are delicious, it’s just that I LOOOOVE stuffing. In my opinion it should actually be it’s own food group!!
This one sounds and looks fabulous, and it’s going straight on my list to try the next time I’m in dire need of that particular comfort food.
Thank you for sharing it
As simple as it is, I’m always on the look-out for a solid stuffing recipe. My mom uses Pepperidge Farms bagged mix and every year I rebel. Thanks for this one, Alice.
yum, this looks like a great simple recipe! i would add nuts, dried cranberries, or apples to spice it up a little mmm
There is nothing like a good stuffing recipe! It’s my favorite holiday dish.
This looks amazing! Hard to believe it’s almost Thanksgiving… it’s good to start thinking about finding good recipes now!
Looks fantastic, thanks for sharing!
Mmmm. I’ve never made stuffing before. This is my first Thanksgiving married, so I feel as if we should have our own little Thanksgiving dinner together. I’ve never made a lot of the Thanksgiving dishes people rave about every year. I will have to try this stuffing recipe. Looks good!
I love stuffing! And I’ve never made my own before. My grandma always makes stuffing for our thanksgiving, but she puts turkey giblets in it, which I am not a fan of at all! Can’t wait to try this one
There is nothing like good stuffing on Thanksgiving! I cannot wait to have some this year!
Beautiful stuffing, Alice! It’s so similar to the stuffing I posted today, only I threw some fruit in mine, like apples and such.
Three cheers for stuffing!
I will be making this on Thanksgiving, YUM!!!
This looks delicious. I love recipes that remind me of my mom and bring back such sweet memories. I feel like that whenever I make my mom’s fudge. Others may taste good, but none compare to hers and the memories of the hundreds of batches I’ve watched her make. : )
Very similar to my mother’s, and now mine–except we never used an egg, I’ll have to try it. To smell this cooking on Thanksgiving morning always takes me back to my childhood.
Linda: The egg is what helps bind it all together similar to how eggs bind the bread cubes in bread pudding. My mom only used one egg.
For my, it doesn’t work unless it starts with cornbread. ; )
Fantastic photos, Alice! This is very similar to my dad’s stuffing and I have to agree that simple is best. Stuffing is, hands-down, the best part of the feast for me. I savor the tender bread and the mixture of herbs.
nothing is better than a good classic recipe like this. This is great!
I like to add diced apples, cranberries, and perhaps some walnuts or almonds.
I have to hide the croutons in my house too! Your grandmas stuffing looks fantastic by the way!
My Mom and Grandma use this recipe and it just can’t be beat. Although, when I make it, it just isn’t the same.
This sounds so much like the stuffing my dad used to make. He’s not around anymore, and I (stupidly) never asked him for his recipe. I’m going to try yours and do my best to make him proud.
BTW, one thing he had in his stuffing that I don’t see above is the meat from turkey necks. He would boil them, chop the meat and add the broth to his gravy.
As much as I want my family to branch out and try new dressing recipes I always get heat and the most requested is the recipe we grew up with which is very much like yours. It looks delicious!
This is almost exactly like my Gma’s recipe but we add in one small chopped apple. And more sage. Wonderful
I like stuffing more than turkey, if that’s not too blasphemous.
That looks a lot like the stuffing that my mom makes, as well. Sometimes the nostalgic, classic recipes are the best ones!
I am a traditionalist when it comes to stuffing and I think this one will be perfect for. Whenever I make stuffing I always make a double batch. I find that it all goes so fast and this way I don’t run out.
Nice – seems like the recipe i do but i also include muchrooms and onion and garlic and some more spices. I just posted it today too. Can’t wait for thanksgiving
Hmm… Did I miss where you list how many this serves?
Hi Monica,
The recipe serves around 8 in a side dish portion. If your family really likes stuffing, double the recipe.
Is there any kind of subsitution I could do for someone who wont eat onions? I know that’s a pretty important ingredient in stuffing, but I’m cooking for some who refuses to touch them!
Hi Lisa,
Just omit the onions, there is enough flavor in the broth to season the stuffing. Happy Thanksgiving.
Hi Alice,
I cannot eat celery, will it be okay to omit?
Okay everyone, confession time… I have always bought and used Stove Top Stuffing. Sad, I know, and I know some of you have to be gasping. This is my first year of making homemade stuffing; the bread that I will use for crouton’s is homemade (by me).
Because of my husband’s diagnosis of diabetes this year and my numerous health issues, and now being diagnosed with a serious auto-immune disease we had to radically change our diet and fast. I was cooking healthy, just not healthy enough. The last two months I have been cooking healthier, and this Thanksgiving is going to be very healthy! Nothing will come from a box (except the broth)!
Have a Happy Thanksgiving and God Bless!
Hi Regina: Yes, feel free to omit the celery. There is plenty of seasoning in the broth and onions. Happy Thanksgiving.
My sweet hubby makes the best stuffing. We are going to his son’s house and hopefully he makes his Dad’s recipe. Hubby uses everything you use. But he uses 2 bags of sage flavored croutons and 2 Regular and 1 spicey ( 1 pound tubes) to his mixture. It is so fantastic. Happy thanksgiving everyone.
Can I stuff it inside the turkey and cook that way?
Hi Marlene: Yes, you can stuff your bird. You should add a 1/2 cup more broth and will need to increase your roasting time for the turkey. I don’t know how much longer you’ll need to roast it but you can Google “Butterball” and they have tons of great tips including roasting times.
meant to add that it is Jimmy Dean Sausage that we add.
Is it possible to make this up the day before, place it in the fridge, and then bake it the next morning?
Deborah: Absolutely!
Great! That will make my Thanksgiving morning of cooking/baking much easier.
I just wanted to say thank you for this recipe! I made it the weekend before Thanksgiving, when my husband’s family came to visit and we had a pre-turkey day feast. It was my first time cooking for so many people, and this stuffing was delicious! I really like the combination of sage and thyme.
It was so good that I made it again on Thanksgiving. My husband works in the ER and had to work Thursday evening. The staff decided to have a potluck since so many would be missing out on their family dinners, and he volunteered to bring stuffing. Anyways, it was a hit, just thought I’d let you know.
Hi Sarah: So glad to hear it came out well. Mom’s thanksgiving stuffing is a classic. Perfect anytime of the year.
hi sorry to be so ignorant but “stuffing” is not something we do in australia, well not that I’m aware in the way you describe it. Why would you call it stuffing if nothing is being stuffed with it. Unless of course you count all the people who seem to be falling head over heals on this. I’m not sure how it should be included in a meal. Is it just a side dish. If so would it not be a rather dry dish of bread and herbs?
Hi Helen: Stuffing is also known as dressing. It is a traditional side dish served at our American Thanksgiving. It is also “stuffed” in the turkey while it’s roasting. The texture is like a savory bread bread pudding. Many times it’s baked separately from the turkey. The top layer is crispy but everything underneath it is moist.
Thanks for the recipe
i just made it this morning for our work potluck
i put about 2.5 cups broth for a juicier texture
And added a diced red apple, diced walnuts, and Italian sausage
my coworkers are scooping it up fast!
Thanks again!
How many people does this recipe serve?
Hi Darcy,
This recipe feeds approximately 8 people.
Looks good, but I like mine with mushrooms & pine nuts too.
Hello,
Recipe looks so yummy!
Just wondering… If I want to cook the stuffing inside the bird… Should I stuff it and bake it on its own? My hubby wants a traditional stuffing (meaning stuffing inside the bird and moist but not soggy… >_<) but I'm only used to baking it only…. So not sure what to do in this case. Please HELP!!!!!!!!
Hi Caroline,
If you see Beth’s response, she is spot on. Brining will make your stuffing salty and usually makes it mushy. I always bake my stuffing in a separate dish.
My family loves this traditional stuffing recipe but I have always tossed it together and never followed an actual recipe. It always comes out a little different. Thanks for the actual measurements. Just a little tip. I always make extra and put it in quart size freezer bags. It freezes wonderfully and its great when your making a small chicken or layered in a meatloaf. Thanks again and Happy Thanksgiving!
Thanks for your freezing tip! Happy Thanksgiving!
Made this for my wife and daughter a few weeks ago. I picked your recipe as it reminded me of my mom’s traditional “filling” .(Central PA term) They LOVED it, as did I. Thanks for sharing.
Thanks for sharing your sweet story. Happy Thanksgiving!
Thank you! This is almost identical to what my mom used to make (she added cooked cut up breakfast sausage links) and just what I was looking for. Happy Thanksgiving!
Thanks for the recipe! I’m about to try it right now. First time fixing Thanksgiving dinner on my own (for me and my fiance) Question. Can you used fresh sage instead of dried sage?
Hi Grace,
Yes, you can use fresh sage. I recommend chopping it finely because it is a hearty and thick herb.
This might be a dumb question, but here goes: I’m in a part of the world where no one sells ready-made bread cubes, so can you tell me how to prepare those with just a regular loaf of sliced wheat bread? Thanks.
Here’s a recipe for croutons. http://savorysweetlife.com/2010/01/homemade-croutons-recipe/ Make the croutons for the quantity you need for the stuffing recipe.
Made this last night with homemade bread cubes and homemade stock (they don’t exist here!) and it was absolutely delicious. My expat friends were happy and felt at home on Thanksgiving! Thanks for sharing the recipe!