Let’s talk about Thanksgiving for a moment. What’s the one dish that absolutely has to be on the table, besides the turkey? For me, it’s the stuffing. A good stuffing can truly make the meal, and finding great Stuffing Recipes Thanksgiving is a yearly tradition for many of us.
This isn’t just any recipe. This is that classic, comforting stuffing you remember from childhood. It’s savory, moist on the inside, and just a little bit golden and toasty on top. It’s a wonderfully Simple Stuffing Recipe that anyone can make.
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Why You’ll Love This Recipe
You are going to appreciate how straightforward this dish is. There are no complicated steps or hard to find ingredients. It’s all about simple, wholesome flavors coming together in the most delicious way. It’s one of my favorite Thanksgiving recipes side dishes.
Honestly, the beauty of this recipe is its reliability. It comes out great every single time. You get that wonderful texture from the bread, which soaks up all the chicken broth and savory goodness from the vegetables and sage.
It’s also incredibly versatile. While it’s fantastic as is, you can easily add your own little touches to make it yours. But even without any changes, it’s a total crowd pleaser. Everyone at the table will be asking for seconds, I promise.
This is the kind of recipe that makes your whole house smell like the holidays. That combination of onion, celery, and sage cooking in butter is just pure comfort. It sets the stage for a wonderful meal with family and friends. This is one of those Stuffing Recipes Thanksgiving you will make again and again.
Ingredients
Here’s what you’ll need to gather. Nothing fancy, just good old fashioned ingredients for a classic dish.
- Two loaves sliced white sandwich bread, about one pound each, torn into bite size pieces
- One fourth cup or half a stick of butter, plus more for the baking dish and foil
- Four celery stalks, diced to a medium size
- One large onion, diced to a medium size
- Coarse salt and ground pepper
- Two teaspoons dried rubbed sage
- One teaspoon celery seed
- Three eggs
- Three and a half cups or twenty nine ounces of low sodium chicken broth
Step-By-Step Instructions
Ready to get started? This process shows you exactly How To Make Stuffing For Thanksgiving without any stress. Let’s walk through it together.
Step 1: Prepare The Bread And Pan
First things first, let’s get that oven going. You’ll want to preheat it to 350 degrees Fahrenheit. While it’s heating up, grab your thirteen by nine inch baking dish and give it a nice coating of butter. This step is important so our stuffing doesn’t stick later.
Now for the bread, which is the star of our Stuffing Recipes Thanksgiving. Tear your white sandwich bread into bite size pieces. Don’t worry about them being uniform. Spread the pieces out in a single layer on two rimmed baking sheets.
Slide them into the oven and bake for about fourteen minutes. The goal here is to dry the bread out, not to toast it until it’s brown. Halfway through, give the bread a little toss and rotate the baking sheets. Once it’s dry, transfer it all into a very large bowl.
Step 2: Cook The Vegetables
Next up, the flavor base. Place a large skillet on the stove over medium heat and melt your butter. Once it’s melted and shimmering, add your diced celery and onion. Go ahead and season them with a bit of coarse salt and ground pepper.
You’ll want to cook these, stirring every so often, until the vegetables get nice and soft. This usually takes about eight minutes. Your kitchen should be starting to smell amazing right about now. This aromatic foundation is key for many Thanksgiving recipes side dishes.
Step 3: Combine Everything
Time to add the herbs. Sprinkle the dried sage and celery seed into the skillet with your softened vegetables. Continue cooking for about three more minutes. This little step helps wake up the dried herbs and makes them more fragrant.
Now, carefully transfer the cooked vegetable mixture from the skillet into that large bowl with your dried bread. Give it a gentle toss to start getting everything acquainted.
In a separate, smaller bowl, whisk together the three eggs and the low sodium chicken broth. Pour this liquid mixture all over the bread and vegetables. Use a large spoon or your hands to toss everything together until the bread has soaked up all that delicious liquid.
This is the moment where it all comes together. The dry bread soaks up the savory broth, creating that moist texture we all love in a good holiday stuffing. It’s a key part of learning How To Make Stuffing For Thanksgiving correctly.
Step 4: Bake The Stuffing
Carefully transfer your stuffing mixture into the buttered baking dish you prepared earlier. Spread it out evenly. Grab a piece of aluminum foil and butter one side of it, then cover the baking dish with the buttered side down.
Slide it into your preheated oven and bake it covered for twenty minutes. The foil traps the steam, making sure the inside of the stuffing gets cooked through and stays wonderfully moist. This is a crucial step for this Simple Stuffing Recipe.
After twenty minutes, carefully remove the foil. Now it’s time to get that beautiful golden brown top. Pop the uncovered dish back into the oven and continue baking for about twenty five more minutes. You’ll know it’s done when the top is crispy and golden.
What you have now is a perfect example of classic Stuffing Recipes Thanksgiving. Let it cool for a few minutes before serving. It will be hot!
How To Store Leftovers
If you’re lucky enough to have leftovers, storing them is easy. First, let the stuffing cool down completely to room temperature. You don’t want to put hot food in the fridge as it can raise the temperature inside.
Once cooled, you can transfer it to an airtight container. It will keep well in the refrigerator for up to four days. When you’re ready to enjoy it again, you can reheat individual portions in the microwave or warm the entire dish in the oven until heated through.
Tips
Want to make your stuffing even better? Use a variety of breads. A mix of white and whole wheat or even some leftover cornbread can add some really nice texture and flavor. Just make sure it’s all dried out properly.
You can also prepare parts of this dish ahead of time to make Thanksgiving day a little less hectic. The bread can be dried out and stored in a resealable bag for up to a week. The vegetables can also be chopped a day or two in advance.
Feel free to add other ingredients to customize your stuffing. Cooked sausage, cranberries, chopped nuts like pecans or walnuts, or even diced apples can be wonderful additions. Just mix them in with the bread before adding the liquid.
For an extra rich flavor, you can use turkey stock instead of chicken broth. Especially if you are making your own stock from the turkey giblets. It adds another layer of holiday flavor that ties all the Thanksgiving recipes side dishes together.
Conclusion
And there you have it. A straightforward, no fuss recipe for a classic holiday stuffing. This is one of those Stuffing Recipes Thanksgiving that will become a treasured part of your celebration for years to come. It’s warm, comforting, and full of all the flavors we associate with this special time of year.
I hope you and your loved ones enjoy this dish as much as my family does. Happy cooking, and have a wonderful Thanksgiving!
FAQ
Can I Use Stale Bread Instead Of Toasting It?
Yes, absolutely. If you have bread that is a day or two old and has started to dry out, you can use that. The main goal is for the bread to be dry so it can absorb the broth without becoming mushy. If it’s not quite dry enough, you can still toast it for a few minutes.
Can I Make This Stuffing Ahead Of Time?
You can assemble the entire dish a day ahead. Prepare it right up to the point of baking, cover it tightly, and store it in the refrigerator. When you’re ready, just pop it in the oven. You might need to add about ten to fifteen extra minutes to the initial covered baking time.
What Kind Of Bread Is Best For Stuffing?
A simple, sturdy white sandwich bread works wonderfully and is what this recipe calls for. However, other breads like challah, brioche, or a good sourdough can also be used for different flavors and textures. The key is to use a bread that can hold its shape when it absorbs the liquid.
Can I Add Sausage To This Recipe?
Of course! Adding cooked, crumbled sausage is a very popular and delicious variation. Simply cook about one pound of your favorite sausage, drain the fat, and mix it in with the bread and vegetable mixture before you add the egg and broth. It adds a lovely richness to the dish.
Classic Thanksgiving Stuffing
This classic stuffing recipe brings comforting, savory flavors to your Thanksgiving table. Moist on the inside with a golden, crispy top, it’s a simple and reliable side dish everyone will love.
Requirements
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit. Butter a 13×9 inch baking dish. Tear white sandwich bread into bite-size pieces and spread in a single layer on two rimmed baking sheets.
- Bake bread for about 14 minutes, tossing and rotating baking sheets halfway through, until dry but not browned. Transfer to a very large bowl.
- In a large skillet over medium heat, melt butter. Add diced celery and onion, season with coarse salt and ground pepper. Cook, stirring often, for about 8 minutes until soft.
- Sprinkle dried sage and celery seed into the skillet with vegetables. Cook for 3 more minutes. Transfer vegetable mixture to the large bowl with dried bread.
- In a separate, smaller bowl, whisk together eggs and low sodium chicken broth. Pour this liquid over the bread and vegetables. Use a large spoon or your hands to toss everything together until the bread has absorbed all that delicious liquid.
- Transfer stuffing mixture into the buttered baking dish. Grab a piece of aluminum foil and butter one side of it, then cover the baking dish with the buttered side down.
- Bake covered for 20 minutes. Remove foil and continue baking for about 25 more minutes, until the top is crispy and golden. Let cool for a few minutes before serving.
Notes
To store leftovers, let the stuffing cool completely to room temperature. Transfer to an airtight container and refrigerate for up to four days. Reheat individual portions in the microwave or warm the entire dish in the oven until heated through.
For enhanced flavor and texture, consider using a variety of breads, such as a mix of white and whole wheat, or even some sourdough. Ensure all bread is properly dried.
You can prepare ingredients ahead of time: dry the bread and store it for up to a week, and chop vegetables a day or two in advance.
Customize your stuffing with cooked sausage, cranberries, chopped nuts like pecans or walnuts, or even diced apples. Mix them in before adding the liquid.
For a richer flavor, use turkey stock instead of chicken broth, especially if homemade from turkey giblets.
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