There’s a certain magic in the air on Thanksgiving morning. It’s a mix of bubbling excitement and the amazing smells coming from the kitchen. For many of us, the most important aroma of all is the savory scent of stuffing baking in the oven. It’s the heart of the holiday meal, isn’t it?
If you’re looking for one of the most dependable Stuffing Recipes Thanksgiving has to offer, you have come to the right place. This recipe is all about simple ingredients and big flavor, creating a dish that feels both special and familiar. It is a true holiday classic.
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Why You’ll Love This Recipe
What makes this one of the Best Thanksgiving Stuffing options? It’s wonderfully straightforward. There are no complicated steps or hard to find ingredients. Just simple, good food that tastes like home.
The texture is a big win. You get that lovely, slightly crispy top with a soft, moist, and flavorful interior. No more dry stuffing! This is the kind of dish people will ask you to make again year after year.
Plus, the use of fresh herbs like sage, rosemary, and parsley really makes a difference. It brings a fresh, aromatic quality that you just can’t get from a box. This is a genuine Classic Stuffing Recipe that honors tradition.
Ingredients
- 20 ounces Sourdough or French Bread (cut into cubes, about 12 to 13 cups)
- 1 cup Butter
- 2 large Onions (diced)
- 5 Celery Stalks, diced (about 2 cups)
- 5 Garlic Cloves (minced)
- 1/2 teaspoon Salt
- 1 teaspoon Pepper
- 1 to 2 Tablespoons Fresh Rosemary (finely chopped)
- 4 Tablespoons Fresh Parsley (finely chopped)
- 3 Tablespoons Fresh Sage (finely chopped)
- 2 large Eggs
- 2 1/2 to 3 cups Chicken or Vegetable Stock
- Optional: Melted butter on top
Step By Step Instructions
Step 1: Get Your Pan And Bread Ready
First things first, preheat your oven to 350 degrees Fahrenheit. Grab a nine by thirteen inch pan and spray it with some non stick cooking spray. You can also coat it generously with butter for extra flavor.
Now, place all of your bread cubes into a very large mixing bowl. You want enough room to toss everything together later without making a mess. Set that bowl aside for a moment.
Step 2: Cook The Vegetables And Herbs
In a large skillet, melt the butter over medium heat. Add your diced onion and celery and let them cook for about 10 to 12 minutes. You want them to get nice and soft. This step builds the flavor base for our Stuffing Recipes Thanksgiving.
Next, add the minced garlic and cook for just one more minute until you can smell it. Sprinkle in the salt and pepper. Now for the best part. Add all of those beautiful, chopped fresh herbs. Stir everything together until it’s well combined. Finally, pour in one cup of stock.
Step 3: Combine Everything In The Bowl
Carefully pour the warm onion and celery mixture from the skillet all over the bread cubes in your large bowl. Toss it all gently to evenly coat the bread. Try not to mash the bread cubes too much.
In a separate, smaller bowl, whisk together the two large eggs and the remaining one and a half cups of chicken broth. Pour this egg mixture over the bread and fold everything together until it is just combined. The bread should be moist but not completely saturated.
Step 4: Bake The Stuffing
Pour your stuffing mixture into the prepared baking pan and spread it out evenly. Pop it into the preheated oven and bake for 40 to 48 minutes. This is one of those simple Traditional Stuffing Recipes that fills the house with a wonderful aroma.
A good tip is to place a piece of foil over the stuffing for the last 15 minutes of baking. This helps prevent the top from getting too dark while the inside finishes cooking. For an extra touch, you can drizzle a couple of tablespoons of melted butter over the finished stuffing. It adds moisture and flavor!
How To Store Leftovers
If you happen to have any leftovers of this Best Thanksgiving Stuffing, storing them is easy. Simply let the stuffing cool down completely before covering the baking dish tightly with foil or a lid.
You can keep it in the refrigerator for up to four days. To reheat, just place the covered dish in a 350 degree oven until it is warmed through. I suggest drizzling a little extra melted butter or a splash of broth over it before reheating to keep it nice and moist.
Tips
Want to make sure your stuffing is a huge success? Here are a few little tips. Using day old or slightly stale bread is key. It soaks up the broth and flavors much better than fresh bread without getting mushy.
Feel free to adjust the stock. If you like a very moist stuffing, you can add up to the full three cups of stock. If you prefer it a bit drier with more texture, start with two and a half cups. You know your family’s preferences best!
This is a great make ahead dish. You can fully assemble it a day in advance, cover it, and keep it in the refrigerator. Just add about 15 to 20 extra minutes to the baking time since it will be starting cold. This is a great way to simplify your search for Stuffing Recipes Thanksgiving day.
Conclusion
There you have it. A straightforward and delicious Classic Stuffing Recipe that is sure to become a family favorite. It’s more than just a side dish; it’s a plate full of comfort and tradition.
Making food for the people you care about is a special thing, and this recipe is a wonderful way to show some love. I hope this becomes one of your go to Stuffing Recipes Thanksgiving for many years to come. Enjoy every single bite.
FAQ
Can I Make This Stuffing Ahead Of Time?
Yes, absolutely! You can assemble the entire dish one day before you plan to bake it. Cover it and store it in the refrigerator. When you are ready to bake, you may need to add about 15 to 20 minutes to the baking time since it will be cold.
Can I Use Different Types Of Bread?
Certainly. While sourdough or French bread provide a great texture, other hearty white breads work well too. Challah or brioche can also be used for a slightly richer result. The most important thing is that the bread is sturdy and preferably a day or two old.
What If I Don’t Have Fresh Herbs?
Fresh herbs give the Best Thanksgiving Stuffing its signature flavor, but you can use dried herbs in a pinch. The general rule is to use one third the amount of dried herbs as you would fresh. For this recipe, that would be about one tablespoon of dried sage, one to two teaspoons of dried rosemary, and about four teaspoons of dried parsley.
Can I Add Sausage Or Other Ingredients?
Of course! This is a wonderful base recipe that you can customize. Many Traditional Stuffing Recipes include sausage. You could brown about one pound of sausage, drain the fat, and mix it in with the bread cubes. Diced apples or dried cranberries are also popular additions for a touch of sweetness.
Classic Thanksgiving Stuffing
This classic recipe features simple ingredients and robust flavor, creating a comforting dish that feels both special and familiar. It’s a true holiday staple.
Requirements
Ingredients
Instructions
- First things first, preheat your oven to 350 degrees Fahrenheit. Grab a nine by thirteen inch pan and spray it with some non stick cooking spray. You can also coat it generously with butter for extra flavor. Now, place all of your bread cubes into a very large mixing bowl. You want enough room to toss everything together later without making a mess. Set that bowl aside for a moment.
- In a large skillet, melt the butter over medium heat. Add your diced onion and celery and let them cook for about 10 to 12 minutes. You want them to get nice and soft. This step builds the flavor base for our Stuffing Recipes Thanksgiving. Next, add the minced garlic and cook for just one more minute until you can smell it. Sprinkle in the salt and pepper. Now for the best part. Add all of those beautiful, chopped fresh herbs. Stir everything together until it’s well combined. Finally, pour in one cup of stock.
- Carefully pour the warm onion and celery mixture from the skillet all over the bread cubes in your large bowl. Toss it all gently to evenly coat the bread. Try not to mash the bread cubes too much. In a separate, smaller bowl, whisk together the two large eggs and the remaining one and a half cups of chicken broth. Pour this egg mixture over the bread and fold everything together until it is just combined. The bread should be moist but not completely saturated.
- Pour your stuffing mixture into the prepared baking pan and spread it out evenly. Pop it into the preheated oven and bake for 40 to 48 minutes. This is one of those simple Traditional Stuffing Recipes that fills the house with a wonderful aroma. A good tip is to place a piece of foil over the stuffing for the last 15 minutes of baking. This helps prevent the top from getting too dark while the inside finishes cooking. For an extra touch, you can drizzle a couple of tablespoons of melted butter over the finished stuffing. It adds moisture and flavor!
Notes
Store leftovers by letting them cool completely, then cover tightly and refrigerate for up to four days. Reheat covered in a 350-degree oven until warmed, adding a little extra melted butter or broth to maintain moisture.
Use day-old or slightly stale bread for better absorption of flavors without getting mushy.
Adjust the amount of stock from 2 1/2 to 3 cups based on your preference for moistness.
This dish can be assembled a day in advance, covered, and refrigerated. Add an extra 15-20 minutes to baking time if starting cold.
Feel free to customize with additions like browned sausage, diced apples, or dried cranberries for extra flavor.
If using dried herbs as a substitute for fresh, use one-third the amount (e.g., 1 tbsp dried sage, 1-2 tsp dried rosemary, 4 tsp dried parsley).
Nutrition
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