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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.
Hi Kristine,
I think using an egg is personal preference. The egg acts as a binder, without it the stuffing falls apart a little – which is perfectly fine if you like that type of texture. I like adding the egg. In terms of crisping up on top, you can also brush on melted butter on the top. That will help with that.
My recipe is very similar, however, mine didn’t turn out great this year. I believe I left it covered too long and it did not “crisp up” on the top. Doing my research for Christmas stuffing now. Your recipe states uncovered in oven and I have been reading “yes” to adding an egg or definite “no”, it gets too moist.
Any thoughts on this? Thank you.
Making this now! Hoping it comes out as amazing as it looks 🙂
I made this last year for Thanksgiving and my family loved it! I’m doing it again this year. 🙂 only change was that I made my own bread cubes from the bread use everyday and just cubes the slices and turned them into tiasty delicious bites in the oven.
Trying it now. Sounds wonderful.