Thanksgiving Stuffing Recipe

by Alice Currah on November 8, 2010. Updated November 19, 2011

[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

 

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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{ 116 comments… read them below or add one }

marnie November 18, 2012 at 6:37 pm

medium onion – about how much is this – not a cook – so I need it spelled out for me :)

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anne owens November 20, 2012 at 1:58 am

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!

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Laurie @ Simply Creating Home November 19, 2012 at 1:28 pm

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!

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anne owens November 20, 2012 at 1:59 am

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!

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Nicole G. November 20, 2012 at 2:38 pm

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?

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Alice Currah November 21, 2012 at 1:32 am

Hi Nicole,
Yes, you can bake bread cubes, like croutons!

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Noemi November 20, 2012 at 4:36 pm

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.

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Alice Currah November 21, 2012 at 1:27 am

Hi,
I always use whatever bread I have on hand and dry it out like someone previously said.

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Jacquie B November 20, 2012 at 7:36 pm

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.

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Jes November 22, 2012 at 3:13 am

Yes but they are filled with high fructose corn syrup and hydrogenated oils. Yuck.

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Jes(2) November 26, 2013 at 11:54 am

I know, rite!?!? So I use Daves Killer Bread for everything, the stuff is amazing. It’s a bit pricey but you pay for what you get – buy the cheap stuff and you end up with stuff that barely qualifies as food.

I make my croutons (stuffing mix) a little differently – I cube up all kinds of different breads – wheat, white, rye – and in a big bowl I will mix some italian seasoning, melted butter and parmesan cheese until everything is coated then bake it at 350 until everything is crunchy and good – When I am making stuffing I add thyme and sage too. Let the bread cubes cool on some paper towels and try really hard not to eat them before turning them into suffing!

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Rainer November 20, 2012 at 8:06 pm

At what temperature do we bake it at??

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Alice Currah November 21, 2012 at 1:25 am

350. It’s there in the directions.

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Red November 20, 2012 at 9:10 pm

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!

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Alice Currah November 21, 2012 at 1:24 am

Hi Red,
I don’t know the answer to that one.Sorry.

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Stephanie November 21, 2012 at 2:29 am

16 oz is 2 cups, hon. Lol sounds like you need 5 bags.

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Margaret December 24, 2012 at 8:51 am

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.

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Michele November 21, 2012 at 12:07 pm

I have a 14 ounce bag of Pepperidge Farm cubes that has the conversion to cups listed as 6 cups. Hope this helps!

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Alice Currah November 21, 2012 at 12:10 pm

Thanks Michele!

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Lola November 21, 2012 at 8:38 am

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

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Lisa November 21, 2012 at 11:11 am

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?

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Paula November 21, 2012 at 1:00 pm

Thanks Alice! I was looking for a good basic stuffing recipe and this is it! Happy Thanksgiving.

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Alice Currah November 21, 2012 at 1:14 pm

Happy Thanksgiving Paula!

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Megan November 21, 2012 at 1:10 pm

What if I want to use my crockpot instead of the oven? I know my mom has done this before. Any suggestions?

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Alice Currah November 21, 2012 at 1:17 pm

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!

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Susan Jones November 21, 2012 at 2:49 pm

Can you tell me what the purpose of the egg is?

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Alice Currah November 21, 2012 at 5:52 pm

Hi Susan,
I like to add an egg to my stuffing because it acts as a binder. Of course, you don’t have to.

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Megan November 21, 2012 at 4:01 pm

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! :-)

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Alice Currah November 21, 2012 at 5:54 pm

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.

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Corinne Carey November 21, 2012 at 8:12 pm

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!

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Alice Currah November 22, 2012 at 3:14 am

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!

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Tara November 22, 2012 at 10:32 am

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.

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Dori Lane November 22, 2012 at 11:43 am

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! :)

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Lara November 22, 2012 at 1:42 pm

I just made this recipe for Thanksgiving (today). It is fabulous!! Thank you!

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Ann November 23, 2012 at 2:12 pm

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.

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Tim S. November 24, 2012 at 8:17 am

I made this for the first time and our family now has a new favorite. Thanks much for sharing!

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Steve the math guy November 25, 2012 at 10:23 am

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.

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Gracie November 26, 2012 at 6:35 pm

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.

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Rebecca December 2, 2012 at 1:31 pm

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?

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Rebecca December 2, 2012 at 1:33 pm

I mean bread cubes, not breadcrumbs.

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Stacey December 25, 2012 at 11:33 pm

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:)

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kaitie January 10, 2013 at 12:14 pm

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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Maggie Klorman October 8, 2013 at 1:34 pm

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

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Teri November 10, 2013 at 1:35 pm

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!

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Jacque Herron November 22, 2013 at 2:54 pm

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.

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Herm November 29, 2013 at 4:11 pm

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.

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delia December 8, 2013 at 9:16 am

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!!

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Traci November 15, 2014 at 8:22 am

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. :)

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Joni December 23, 2013 at 11:40 am

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.

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Kaitie December 25, 2013 at 10:52 am

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!

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