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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
- 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
- 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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medium onion – about how much is this – not a cook – so I need it spelled out for me
About 1 cup, but with onions it all depends on how much you love or dodnt love them! I can always use a bot more!
I’ve been looking for a simple stuffing recipe that was similar to what I remember my mom making, and this looks really close. I also enjoy the simple flavors in my stuffing and prefer that over all the things so many other stuffings have added. Thanks for sharing, and I’m hoping to make this on Thanksgiving!
About 1 cup, but with onions it all depends on how much you love or don’t love them! I can always use a bit more!
2 questions- if I can’t find dried bread cubes, could I just bake bread that is cubed up instead? And is there a way to prepare this the day before?
Hi Nicole,
Yes, you can bake bread cubes, like croutons!
I have the same question Nicole but I don’t want to back bread and wanted to see what I can substituted it with??? Please help me out this is my very first time doing this.
Hi,
I always use whatever bread I have on hand and dry it out like someone previously said.
Nicole and Noemi: if you want you can cube up day old bread ( french, sourdough, or white is generally preferred) and toast it on cookie sheet on low heat till it is dried out, otherwise if time permits you can allow the cubed bread to sit out and dry naturally, but since it is already tuesday and thanksgiving is thursday, you really don’t have the time. It is essential that the bread is completely dried out. All grocery stores carry the cubed dried bread at this time of year.
Yes but they are filled with high fructose corn syrup and hydrogenated oils. Yuck.
At what temperature do we bake it at??
350. It’s there in the directions.
I am planning on making this recipe for Thanksgiving. I need to know how many 16oz bags of bread crumbs do I need for the 10 cups which this recipe calls for. I have only been able to find bags that say 16oz but im unsure how to convert into cups. Please help. Thanks so much!
Hi Red,
I don’t know the answer to that one.Sorry.
16 oz is 2 cups, hon. Lol sounds like you need 5 bags.
16 oz = 2 cups applies only to liquids. A 16 oz bag of bread cubes would be far more than 2 cups.
1 Cup of bread cubes would weigh about 1 oz (source: USDA nutrient database). Based on that, a 16 oz bag would be enough for your needs.
I have a 14 ounce bag of Pepperidge Farm cubes that has the conversion to cups listed as 6 cups. Hope this helps!
Thanks Michele!
Easiest thing is to get a dry measuring cup and scoop your bread cubes out. A 16 oz bag is it’s weight, not volume
First, not ALL grocery stores carry the cubed bread at this time of year, lol. I live in the middle of nowhere and couldn’t find them
But that’s ok, I just cubed up some sliced bread and dried it out in the oven, no problem!
Is it possible to assemble the entire stuffing into the casserole dish and then refrigerate it overnight before baking the next day? If so, should the casserole be brought to room temperature before baking? Does the cooking time need to be adjusted at all?
Thanks Alice! I was looking for a good basic stuffing recipe and this is it! Happy Thanksgiving.
Happy Thanksgiving Paula!
What if I want to use my crockpot instead of the oven? I know my mom has done this before. Any suggestions?
Hi Megan, I have not done this before but I have read that people use their slow cookers for stuffing and mashed potatoes. I don’t see why it shouldn’t work. Happy Thanksgiving!
Can you tell me what the purpose of the egg is?
Hi Susan,
I like to add an egg to my stuffing because it acts as a binder. Of course, you don’t have to.
I just noticed that this recipe is for a medium casserole dish, how much would I need to fill a 9×11 pan? I bought one package Net Wt. 12 oz bag of bread cubes. Is that even enough for the 9×11 pan? Any help would be greatly appreciated!
Hi Megan,
Yes you can use a 9×11, although I do not know how many cups a 12 oz bag is in volume. Without knowing, it’s hard to say if it would fit the pan. What you can do is place the bag in the pan. It will be slightly less in volume once you add your liquid to it.
This is a great recipe, but a few people have asked whether it can be assembled the night before, covered, and then baked in the oven the next day. Is this a good or a bad idea? Thanks!
Hi Corinne,
What I usually do is bake it the day before, allow it to cool, cover in foil, place in the fridge, and reheat it in the oven right after I take the turkey out. While the turkey is resting, I heat up the stuffing. Works like a charm! Happy Thanksgiving!
If I’m making my own bread cubes, would you know approximately how many slices or loaves I need? Thank you, this recipe looks wonderful.
Just want to say thanks, ~ I needed a simple (traditional) recipe, (b/c I’m a “non-cook”) and chose this one. ~ Love the pictures (good for us visual learners, lol) HAPPY THANKSGIVING!
I just made this recipe for Thanksgiving (today). It is fabulous!! Thank you!
I made this rcipe, and found it came out crunchy allright. Way too crunchy for me, and I only cooked it at 325 degrees. I think it needs more chicken broth than it called for.
I made this for the first time and our family now has a new favorite. Thanks much for sharing!
FYI Stephanie who said 16 oz is 2 cups: That only works for liquid measure. You can’t assume that 16 ounces of ANYTHING will yield 2 cups. Water is much much denser than bread, so while 16 oz of water yields 2 cups, 16 oz of bread is probably 7 or 8 cups worth of volume. Just trying to help, for your future recipes’ sake.
I made this recipe for Thanksgiving this year. I have to say that I think the measurements for 10 cups of bread crumbs were way off. I had to add at least 4 cups of broth and it was still too dry. And just two teaspoons of seasoning? That was way off too. Great bones for a solid recipe, but the measurements weren’t correct.
I’m not sure what happened but this recipe was a disaster for me. 10 cups of breadcrumbs was way too many and there wasn’t enough liquid to bind everything. I even added extra chicken broth and melted butter and nothing would bind. A medium casserole dish was way too small and even with a large dish, the stuffing was falling out. The final product was just a bunch of loose breadcrumbs and not good at all. Is the 10 cups of breadcrumbs correct?
I mean bread cubes, not breadcrumbs.
Best stuffing recipe! Made this for Christmas dinner this year. I doubled the recipe
I also prepared this 4 days in advance and stored it in the fridge. I did not cook it until
I took the turkey out of the oven on Christmas. Everyone loved it and it was so moist. Definately making this recipe for years to come! Thanks for sharing it:)
I made this recipe for new years instead of thanksgiving because my family always stuffs the bird. This was by far the best stuffing I have ever had, and that is saying a lot considering I am so picky when it comes to stuffing. I did not have any issues that most had about the stuffing being too dry. I used one pack of meyers (sp?) Bread cubes and it was perfect. I did ad sausage to this because I love sausage stuffing. The only issue I had was it wasn’t enough to feed 6 people. Everyone absolutely loved it, but there wasn’t enough for seconds! I’m making it again tonight but doubling the receipe! Thank you so much for a very simple and extraordinarily tasty dish!
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