easy stuffing recipe

The BEST traditional Thanksgiving Stuffing recipe, made with dried bread cubes, sausage, diced vegetables, and chicken broth.

Thanksgiving Stuffing

yellow onion (, finely diced (about 1 cup))

carrot (, grated)

celery (, finely diced (about 1-1/2 cups))

½ lb ground sausage

butter*

parley

sage

Chicken broth* (,

Salt and black pepper (, to taste)

Cut and Dry Bread Cubes. With a sharp serrated knife cut the loaf of bread in 1/2” cubes using 3-4 pieces of bread at a time.  Try not to smash the bread too much as you cut. Spread bread cubes out onto a baking sheet to dry out. Leave them on your counter for 2-3 days, OR set your oven to 200 degrees F and place them in the preheated oven for 1-2 hours to dry, tossing them occasionally.

Chop veggies. Finely dice the onion and celery. Grate the carrot and squeeze it out tightly inside a paper towel.  Mince the parsley and sage.

Cook Sausage. In a saute pan, brown the sausage breaking it into small pieces as it cooks. Drain the sausage well and pour it onto a paper towel to soak up any excess grease.

Cook veggies. In a large sauté pan melt the butter on medium heat. Add the onions and celery and cook for 2-3 minutes until translucent. Add the carrots and cook for 2 more minutes. Add the sage and gently stir in, allowing the sage to wilt and release its flavor.

To a large mixing bowl: Add the dried bread cubes. Sprinkle the fresh parsley on top, and add the cooked and drained sausage. Toss to combine. Pour sauté pan with the butter and veggies over the dried bread cubes and sausage and toss to combine.

SLOWLY add chicken broth. Start with 1 1/2 cups of the chicken broth and drizzle it very slowly all over the bread mixture, stirring gently as you go. It is important not to pour the liquid in all at once or it will make soggy spots in the bread. Add more chicken broth as needed, until all of the bread is lightly moistened, but the mixture is not overly wet. Season with salt and pepper, to taste.

Add to casserole dish. Pour stuffing into a greased 9x13 inch pan or similar size casserole dish.  Cover with tinfoil.

Bake at 350 degrees F for 30 minutes. Uncover and bake an additional 10-15 minutes.

Store leftover stuffing in an airtight container in the refrigerator for 3-4 days. 

https://content.jwplatform.com/videos/yjPKBjFF.mp4

The BEST traditional Thanksgiving Stuffing recipe is easy to make dried bread cubes, sausage, diced vegetables, and chicken broth.

Make this easy traditional stuffing recipe when you’re looking for the easiest and tastiest Thanksgiving stuffing. Made with sourdough bread, veggies, butter, and Italian seasoning, this dish will soon become a holiday favorite!  

Homemade Stuffing Recipe

sourdough bread

celery (chopped)

onion

garlic

butter

chicken broth (If you

eggs

salt (or

black pepper (or

Arrange bread cubes in a single layer (or as close to it as possible) on a large rimmed baking sheet. Transfer to oven and preheat to 350 degrees. Once oven has fully preheated, remove bread from the oven, transfer bread to the largest bowl you have, and set aside.

In a large skillet over medium-high heat, melt butter. Add celery and onions and stir for 2-3 minutes until celery is tender and onions are translucent. Stir in garlic and cook 1 minute longer until fragrant.

Add celery mixture to bread bowl. Whisk together eggs, Italian seasoning, broth, and salt and pepper. Pour half over the bread, toss to coat. Pour remaining half over the bread, and toss to coat once more.

Transfer bread back to the skillet OR if your skillet is not oven-safe or not large enough, you can transfer it to a greased 9x13 baking pan.

Cover with foil and bake for 40 minutes. Uncover and bake another 20-30 minutes or until top is golden brown. Serve fresh (for best results!) or allow to cool completely, then cover tightly and refrigerate up to 5 days.

Nothing frilly or trendy. Classic, amazing, easy, homemade stuffing that everyone loves!! Simple ingredients with stellar results! It&#x27;ll be your new go-to recipe!!

The Best Classic Turkey Stuffing Recipe

extra-large (about 2 1/2 cups) sweet Vidalia

celery, diced small

Italian flat-leaf parsley leaves, finely minced

cup fresh sage leaves, finely minced

rosemary

thyme

salt,

pepper,

low-sodium chicken broth, divided

Preheat oven to 250F. Place cubed bread on...

Preheat oven to 250F. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. You must begin with very dry bread or it’ll turn to mush. Tip – To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you’re ready to make the stuffing.

When you’re ready to make the stuffing, transfer...

When you’re ready to make the stuffing, transfer bread to a very large bowl; set aside.

Preheat oven to 350F and spray a 9×13-inch...

Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray; set aside.

To a large skillet, add 3/4 cup (1...

To a large skillet, add 3/4 cup (1 1/2 sticks) butter and heat over medium-high heat to melt.

Add the onions, celery, and cook until vegetables...

Add the onions, celery, and cook until vegetables have softened and are just beginning to lightly brown, about 10 minutes. Stir frequently. Transfer vegetables to bowl with bread.

Add the parsley, sage, rosemary, thyme, salt, pepper,...

Add the parsley, sage, rosemary, thyme, salt, pepper, 1 1/4 cups chicken broth, and toss well to combine; set aside. Note about salt – the saltiness level of low-sodium chicken broth varies, and so do personal preferences, so salt to taste.

To a small bowl, add the remaining 1...

To a small bowl, add the remaining 1 1/4 cups chicken broth, 2 eggs, and whisk to combine. Pour mixture over bread and toss well to combine. Turn mixture out into prepared baking dish.

Dice the remaining 1/4 cup (half of 1...

Dice the remaining 1/4 cup (half of 1 stick) butter into 8 to 10 pieces and evenly dot the butter over the top of the stuffing.

Cover with foil and bake for 40 minutes....

Cover with foil and bake for 40 minutes. Uncover and bake for an additional 40 to 45 minutes, or until top is as lightly golden browned as desired. Serve immediately.

Literally the best stuffing recipe ever! This stuffing with sausage and classic herbs is so easy, hearty, and delicious! One of our favorite make ahead Thanksgiving side dishes.

Best Homemade Stuffing Recipe

lb Italian sausage

celery

tsp poultry seasoning

chicken broth

Herb Seasoned Stuffing Cubes (see notes)

Butter a 9x13 casserole dish. Brown sausage in large stock pot and break up into crumbles and set aside on a plate.&nbsp;

In the same pot add butter, onions and celery on medium high heat and sauce until tender, about 8-10 minutes.&nbsp;

Turn heat to medium low and add chicken broth, seasoning, and stir until well mixed.&nbsp;

Remove from heat and add sausage back to pan and stir until mixed. Add stuffing and GENTLY fold into broth mixture. Add more stuffing 1 cup at a time until your desired consistency is achieved.

You don&#x27;t want too much liquid or it will be mushy. You basically want just enough liquid to moisten stuffing crumbs. Be careful to not over mix as that could also make stuffing mushy. If stuffing seems dry, add a small amount of broth a little at a time. 

Put stuffing into your buttered casserole dish and bake at 350 degrees uncovered until heated through and top is just becoming crunchy (about 20 minutes depending on your oven). 

https://content.jwplatform.com/videos/WA2TafLA.mp4

You’ve got to try this PERFECT stuffing with sausage and traditional spices! Truly the best stuffing recipe ever. It’s easy, hearty, and so delicious!

Best Stuffing

A traditional and Classic Stuffing for Holidays. A simple tried and true family recipe made with onions, celery, herbs, butter, and toasted bread. It&#x27;s simply and wonderfully... delicious!

Classic Stuffing Recipe

butter (plus more for the baking dish)

dry bread (torn

onions

flat-leaf parsley (chopped)

rosemary (chopped)

thyme (chopped)

salt

black pepper (freshly ground)

chicken broth (divided)

Preheat the oven to 250°. Butter or spray a baking dish or sheet pan and set aside. Scatter bread in a single layer; bake, stirring occasionally, until dry, about 45 minutes to 1 hour. Let cool; transfer to a very large bowl. Or let sit on the counter overnight.

Preheat the oven to 350° and butter a 3-quart casserole or baking dish. Set aside.

Bread Cubes

Melt the butter in a large skillet over medium-high heat; add onions and celery and saute until the vegetables begin to brown, about 8 to 10 minutes. Transfer to the bowl with the bread cubes.

Stir in the herbs, salt, and pepper into the bread and vegetable mixture. In a small bowl, whisk together the broth and egg, and then stir it into the stuffing mixture.

Transfer the stuffing mixture to the prepared baking dish, cover with foil, and bake until an instant-read thermometer inserted into the center of the stuffing registers 160°F, about 35 to 40 minutes. Uncover and bake for another 5 minutes, or until the top is slightly toasty.

Stuffing

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Top 5 easy stuffing recipe recipes from across the web

The most viewed easy stuffing recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Thanksgiving Stuffing

Homemade Stuffing Recipe

The Best Classic Turkey Stuffing Re...

Best Homemade Stuffing Recipe

Classic Stuffing Recipe

The most viewed easy stuffing recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine