Traditional Thanksgiving Stuffing

What I enjoy most is how simple it is to prepare. Just mix everything together, let it soak up the flavors, and bake. Easy peasy and oh-so-delicious!

Key Ingredients & Substitutions

Day-old Bread: You need sturdy bread like white, sourdough, or whole grain. Stale bread holds up better when mixed. If you don’t have day-old bread, toasting fresh bread in the oven works well to dry it out.

Butter: I love using unsalted butter for control over the seasoning. If you’re dairy-free, use olive oil or a vegan butter substitute for a similar richness.

Vegetables: Onions and celery give great flavor. You can swap in leeks or shallots for a twist. Carrots add color and sweetness too!

Herbs: Fresh herbs bring a vibrant taste. If you have dried herbs, use about one-third of the amount called for. My favorite mix is parsley, sage, and rosemary for a classic flavor.

Broth: Low-sodium broth is perfect to prevent over-salting. Vegetable broth can work for a vegetarian option. You could even use water, but broth adds depth.

How Do I Ensure My Stuffing is Moist but Not Soggy?

Getting the right texture in your stuffing is key! Here’s how to achieve that perfect balance:

• Start with toasted, dry bread. It helps absorb moisture without becoming mushy.
• When mixing, add the broth gradually. Toss until the bread is damp, and stop adding once it feels just right.
• Let the mixture sit for about 15 minutes before baking. This allows the bread to soak up the flavors and moisture.
• During baking, keep it covered for half the time to steam it, then uncover to let the top crisp up nicely.

Trust me, with these tips, you’ll have stuffing that’s deliciously moist but holds its shape beautifully!

Traditional Thanksgiving Stuffing

Ingredients You’ll Need:

• 12 cups cubed day-old white bread (about 1-inch cubes)
• 1 cup (2 sticks) unsalted butter
• 2 cups yellow onions, finely chopped
• 2 ½ cups celery, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh sage, chopped (or 2 tsp dried sage)
• 1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)
• 1 tablespoon fresh rosemary, chopped (plus some whole sprigs for garnish)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 ½ to 3 cups chicken or turkey broth (preferably low sodium)
• 2 large eggs, beaten
• ½ cup dried cranberries or raisins (optional, for sweetness)

Time Needed:

This traditional stuffing recipe takes about 45 minutes total: 15 minutes for preparation and about 30 minutes for baking. Set aside time for cooling and mixing in the flavors for the best results!

Step-by-Step Instructions:

1. Prepare the Bread:

Start by spreading the cubed bread on a baking sheet. Toast them in a 300°F (150°C) oven for about 15 minutes, until they’re dry but not browned. Let them cool while you prepare the other ingredients.

2. Cook the Aromatics:

In a large skillet over medium heat, melt the butter. Once it’s melted, add the chopped onions and celery. Sauté these for about 8-10 minutes until they become soft and translucent. Add the garlic and cook just another minute, so it gets nice and fragrant.

3. Add Herbs and Seasoning:

Now stir in the parsley, sage, thyme, rosemary, salt, and black pepper. Allow this mixture to cook for an additional 2 minutes to blend all the tasty flavors, then remove from heat.

4. Mix the Stuffing:

In a very large bowl, combine your toasted bread cubes with the sautéed vegetable and herb mixture. If you’re using dried cranberries or raisins for a hint of sweetness, toss those in as well!

5. Add Broth and Eggs:

Next, pour in about 2 ½ cups of broth and the beaten eggs. Gently toss everything together until the bread is moist but not overly soggy. If you need more moisture, add more broth gradually until you reach the consistency you like.

6. Bake the Stuffing:

Transfer your stuffing mixture into a buttered 9×13 inch baking dish. Cover it with foil and bake for 30 minutes at 350°F (175°C). After that, remove the foil and allow it to bake for an additional 15-20 minutes, or until you see a lovely golden crust on top!

7. Garnish and Serve:

Before serving, garnish your beautiful stuffing with fresh rosemary sprigs. Enjoy this warm, herb-filled traditional Thanksgiving stuffing as a perfect side dish on your holiday table!

This stuffing is sure to be a hit at your Thanksgiving dinner, bringing warmth and flavor to your feast. Happy cooking!

Can I Use Different Types of Bread for This Stuffing?

Absolutely! While the recipe calls for white bread, you can use sourdough, whole grain, or even cornbread for a different flavor and texture. Just make sure the bread is sturdy enough to hold up when mixed with the broth.

Can I Make Stuffing Ahead of Time?

Yes, you can prepare the stuffing a day in advance! Complete the mixture up until the baking step, cover it tightly, and refrigerate. When you’re ready to bake, just let it come to room temperature before popping it in the oven.

How Do I Store Leftover Stuffing?

Store any leftover stuffing in an airtight container in the fridge for up to 3-4 days. You can reheat it in the oven at 350°F (175°C) until warmed through or in the microwave.

Can I Add Other Ingredients to the Stuffing?

Definitely! Feel free to customize your stuffing by adding cooked sausage, nuts, mushrooms, or other vegetables like carrots. Just be sure to adjust the broth and seasoning if necessary to balance the flavors.