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.
Red says
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!
Rainer says
At what temperature do we bake it at??
Jacquie B says
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.
Noemi says
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.
Nicole G. says
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?
anne owens says
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!
anne owens says
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!
Laurie @ Simply Creating Home says
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!
marnie says
medium onion – about how much is this – not a cook – so I need it spelled out for me 🙂
Angel says
Thanks for this recipe i’m in charge of making stuffing this year (which I’ve never done) so this recipe seems delicious and easy.
Debs says
I use a similar recipe and add cut up Julianne carrots for a pop of color.
Carole says
Lynn…how about preparing it at home and transferring it to a crock pot to take to your parents?
Bridget Stacy says
Instead of using chicken or vegetable broth, use some of the juice from the turkey. Also – be sure before adding the egg, that everything is cool enough not to start cooking the egg when you add it.
Lynn says
Hi, anyone have any suggestions for cooking this dish and then re-heating it at my parents tomorrow?? should I cook it fully tonight and then put it in for a few minutes tomorrow or should I half cook it tonight and then finish it tomorrow?? I’d rather not cook it for the full 40 min at my parents bc, im sure they have enought things taking up oven space?? any suggestions would be appreciated 🙂
Ashley Franks says
this recipe sounds so yummy!!! i get married in less than a month and i am preparing early for our first thanksgiving together as a married couple. I know a recipe for stuffingf but i wanted to start traditions of my own. Cant wait to see how it goes
DH says
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!
alice says
Here’s a recipe for croutons. https://savorysweetlife.com/homemade-croutons-recipe/ Make the croutons for the quantity you need for the stuffing recipe.
jt says
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.
alice says
Hi Grace,
Yes, you can use fresh sage. I recommend chopping it finely because it is a hearty and thick herb.
Grace says
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?
amigurumigirl says
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!
alice says
Thanks for your freezing tip! Happy Thanksgiving!
alice says
Thanks for sharing your sweet story. Happy Thanksgiving!
Greg says
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.
michele says
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!