This Thanksgiving stuffing recipe is a classic, fail-proof option! Its rich buttery flavor and moist texture make it an essential addition to your Thanksgiving dinner spread and a beloved fall recipe!
Thanksgiving dinner is generally the most significant meal of the year, and having reliable recipes that everyone enjoys can alleviate stress and enhance the overall experience 🙂 Therefore, here are some of my favorite dishes that I prepare for my Thanksgiving dinner table: Easy sweet potato casserole, the finest dinner rolls, creamy homemade mashed potatoes, bacon green bean casserole, and praline pumpkin pie!
Thanksgiving Stuffing in a glass baking dish.
Why This Recipe Works
The optimal texture and flavor. As you may know, I prioritize flavor and texture, and this Thanksgiving stuffing recipe excels in both! The use of French bread significantly enhances the texture, and the seasonings in this dish are exceptional!
Bid farewell to tasteless stuffing. The key to achieving great flavor in stuffing lies in the butter, seasonings, and chicken stock. I assure you that if you make this recipe, you will never have to endure bland stuffing again! Stuffing is arguably my favorite dish during Thanksgiving, and it could become yours as well!
Ideal balance of bread and vegetables. I appreciate the traditional stuffing recipe because the combination of bread, celery, and onion is perfect in my view! However, there are occasions when more is indeed better! If you seek a stuffing recipe that incorporates additional vegetables or sausage, be sure to explore my vegetable stuffing recipe.
Ingredients
French Bread Loaf: Utilizing French bread significantly enhances the dish! The bread retains some of its structure, preventing it from becoming mushy.
Veggies: Diced celery and onion contribute excellent texture and flavor.
Poultry Seasoning: This is a common seasoning mix found in stuffing recipes, typically comprising marjoram, thyme, rosemary, and sage.
Chicken Broth: It is crucial to use chicken broth instead of water, as the broth imparts far more flavor to the stuffing than water would.
Butter: Incorporating butter into the stuffing adds an extra layer of flavor and contributes to a delightful texture!
Step-by-Step Instructions
Prepare the bread. Slice the French bread loaf into 1-inch cubes and arrange them on a baking sheet to dry overnight. (Refer to the alternative under “recipe tips.”)
Cook the veggies until tender. In a Dutch oven, melt the butter over medium heat. Once melted, add the onion and celery, cooking until tender, approximately 6-8 minutes. Season with poultry seasoning, sage, salt, and pepper.
Add the dry bread. Mix in the dried cubed bread until it is evenly coated.
Cubed bread in a large Dutch oven with a wooden spoon resting in the pot as well.
Stir in the broth. The crucial aspect of this step is to gradually add the broth, little by little (**hint hint: SLOWLY!) while mixing the stuffing to ensure the bread does not become overly wet or soggy. Mix thoroughly.
Cubed bread in a large Dutch oven.
Transfer to dish. Place the mixture in a buttered 9×13-inch casserole dish. Cover with plastic wrap and refrigerate until ready to bake. (I have chilled mine for varying durations, the longest being 6 hours, and it turned out quite well.)
Homemade Thanksgiving Stuffing in a 13x9 inch baking dish.
Bake until golden brown. Bake uncovered at 350°F for 30-40 minutes. The top of the stuffing should achieve a golden brown color. Remove from the oven and serve warm.
Golden brown Thanksgiving stuffing in a 13x9 inch clear baking dish.
Recipe Tips
For moist stuffing, cover while baking for 15 minutes, then remove the foil and bake uncovered for the final 20.
Ensure that the bread is dried overnight. It is essential to have thoroughly dry bread; otherwise, your stuffing may become excessively mushy.
Leftover stuffing pairs wonderfully with turkey salad sandwiches and delightful Thanksgiving pies for dessert!
FAQs
Indeed. It is important to cook the meat prior to mixing it with the other ingredients.
There is no difference. I have heard individuals use these terms interchangeably. The stuffing mix is often referred to as dressing because it is typically placed inside the turkey to enhance its flavor from within.
I do not advise this. You would need to significantly modify the recipe. I am cautious about stuffing a turkey since the stuffing comes into contact with the raw bird. For the stuffing to be safe for consumption, it must reach an internal temperature of 165°F, which would result in the turkey being overcooked.
I am aware that some individuals incorporate eggs into their stuffing recipes to serve as a binder. However, I believe it is unnecessary and can sometimes change the texture of the stuffing, which is why I choose to omit it.
I prefer using a French bread loaf. I dry it overnight to ensure it is adequately dry; otherwise, the stuffing will be too mushy. I appreciate the firmer crust of the French bread, as it contributes a fantastic texture to the stuffing.
Absolutely! Allow it to cool completely after baking and store it in an airtight container or plastic bag in the freezer for 1-2 months. When ready to use, remove it from the freezer and place it directly in the oven, baking at 350°F until heated through. Thawing it beforehand will result in a mushy texture!
Thanksgiving Recipes
- Candied Yams
- Pomegranate Jell-O
- Mini No-Bake Pumpkin Cheesecakes
Notes
You may substitute vegetable broth for chicken broth.
If you prefer moist stuffing, cover it while baking for 15 minutes, then remove the foil and bake uncovered for the final 20-25 minutes.
A great Dutch oven recipe...try this !
INGREDIENTS
INSTRUCTIONS
Brown sausage in a 12" Dutch oven using 20-22 briquettes bottom. Add butter, onions, celery, mushrooms, garlic, and pinenuts. Saute until vegetables are tender.
In a large bowl combine remaining ingredients and mix until bread cubes have absorbed all the broth. Add bread stuffing mixture to the sauteed vegetables in the Dutch oven and stir until well mixed.
Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 60 minutes. The Dutch oven recipe is ready to serve...nice !
barbecue-beef-brisket.
INGREDIENTS
- 1 lb. pork sausage
- 2 Tbs. dry sage leaves
- 1/2 cup butter
- 1 Tbs. dry thyme
- 2 red onions; diced
- 1 Tbs. tarragon leaves
- 6 stalks celery; diced
- 2 Tbs. dry parsley
- 2 cups fresh mushrooms; sliced
- 4 eggs; beaten
- 6 cloves garlic; minced
- 2 cups chicken broth
- 3/4 cup pinenuts
- 2 tsp. salt
- 9 cups dried bread cubes
- 1 1/2 tsp. black pepper
INSTRUCTIONS
Brown sausage in a 12" Dutch oven using 20-22 briquettes bottom. Add butter, onions, celery, mushrooms, garlic, and pinenuts. Saute until vegetables are tender.
In a large bowl combine remaining ingredients and mix until bread cubes have absorbed all the broth. Add bread stuffing mixture to the sauteed vegetables in the Dutch oven and stir until well mixed.
Cover Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 60 minutes. The Dutch oven recipe is ready to serve...nice !
barbecue-beef-brisket.
