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.
alice says
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.
Caroline says
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!!!!!!!!
MikeW says
Looks good, but I like mine with mushrooms & pine nuts too.
alice says
Hi Darcy,
This recipe feeds approximately 8 people.
Darcy Cleaver says
How many people does this recipe serve?
Gabriela says
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!
alice says
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.
helen says
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?
alice says
Hi Sarah: So glad to hear it came out well. Mom’s thanksgiving stuffing is a classic. Perfect anytime of the year.
Sarah M. says
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.
Deborah says
Great! That will make my Thanksgiving morning of cooking/baking much easier.
Deborah says
Is it possible to make this up the day before, place it in the fridge, and then bake it the next morning?
alice says
Deborah: Absolutely!
grace says
meant to add that it is Jimmy Dean Sausage that we add.
alice says
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.
grace says
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.
marlene says
Can I stuff it inside the turkey and cook that way?
alice says
Hi Regina: Yes, feel free to omit the celery. There is plenty of seasoning in the broth and onions. Happy Thanksgiving.
Regina says
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!
alice says
Hi Lisa,
Just omit the onions, there is enough flavor in the broth to season the stuffing. Happy Thanksgiving.
Lisa says
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!
alice says
Hi Monica,
The recipe serves around 8 in a side dish portion. If your family really likes stuffing, double the recipe.
Monica says
Hmm… Did I miss where you list how many this serves?
Delishhh says
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 🙂
Blair Stover says
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.