homemade stuffing

This simple turkey stuffing is the classic homemade version of your dreams. It's the best Thanksgiving stuffing recipe you'll ever try. 

Classic Stuffing

baguettes, country, or sourdough bread (1 pound)

onion, diced (about 2 1/4 cups)

celery,

garlic,

c. parsley

tbsp. freshly chopped sage, minced

thyme leaves, minced

tbsp. rosemary

Kosher salt

black pepper

c. low-sodium chicken (or vegetable) broth

eggs,

Do you ever stuff your bird with stuffing?

Came out a bit wet. Otherwise a great recipe.

its is an excellent recipe. you can tweak it for taste.  I like to up the onion by half again and use a lot more fresh sage

I followed your instructions and volumes, even cutting up my own Baguettes letting them get stale an extra day. We used fresh herbs we grew ourselves. I included the eggs. Using a mandolin made the final preparation fast and easy. It was a big hit over a lovely meal. The dressing brought high praise from two trained chefs. Conned him into carving.

Had to share, great recipe, FYI I always add a small can of oysters (never use more) liquid and all.  Mix well stuff turkey cook as usual.  Family recipe for a 100 years plus,  never ever salmonella or any other problem. Best tasting dressing ever!  Kentucky woman passing down family treasure.

Would a French loaf serve up ok? I like to use that for croutons and wondered if it would fare well in this capacity.

https://streaming.hearstdigitalstudios.com/c0c545f5-97ae-4bb8-84b3-fea847f92477/video_rover_16x9_1080p_hd_1541019989_27721.mp4

This Is The Only Stuffing Recipe You'll Ever Need

This simple turkey stuffing is the classic homemade version of your dreams. It's the best stuffing recipe you'll ever try. 

baguettes, country, bread

onion,

garlic, crushed

g parsley

tbsp. freshly chopped sage, crushed

thyme leaves, crushed

Salt

L low-sodium chicken (or vegetable) stock

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.

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

eggs

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.

This homemade stuffing, made with sourdough bread, is exactly what you need to pair with your Thanksgiving turkey!

Homemade Stuffing Recipe

sourdough bread

butter (plus more for baking dish)

onion (diced)

celery (thinly sliced)

garlic

parsley (chopped)

thyme (minced)

rosemary (chopped)

chicken broth

salt and pepper

For best results, we recommend cutting up the bread into 1/2 inch-1 inch pieces and letting it sit out overnight to dry out. (If you do not have time to do that you can also place the cut bread onto a baking sheet and bake for 20 minutes at 200°F)

Preheat the oven to 350°F. Grease a large baking sheet and set aside (a 9x13 baking pan works well)

Melt 8 tbsp of butter in a large skillet. Add the onion and celery. Cook on medium heat for 5-6 minutes. Stir in the garlic, parsley, sage, thyme, and rosemary. Cook for an additional minute.

Place the cut-up bread pieces into a large bowl. Pour the celery mixture over the top and toss to evenly coat.

In a separate bowl whisk the egg and add the chicken broth. Pour it over the coated bread. Add salt and pepper and toss to coat evenly.

Pour the bread into a baking dish, cover it with foil, and bake for 45 minutes. Take off the foil and bake for an additional 15-20 minutes, or until golden brown.

This easy stuffing recipe is the only stuffing recipe you&#039;ll ever need. Every year, this stuffing completely disappears.

Easy Stuffing Recipe

bread bread

unsalted butter (1.5 sticks)

salt (Morton's table salt)

onion

celery (diced)

Italian parsley (chopped small, extra as garnish)

thyme (remove stem)

garlic (minced, about 1.5-2 tablespoons)

eggs (whisked)

Preheat the oven to 350 degrees. Gently brush your 9x13-inch ceramic baking dish with butter and set it aside.

Grab two baking trays. Using your hands break the loaf of Texas toast bread into bite sized pieces. Crust included. Spread the bread cubes out evenly over the baking trays in one layer. Bake the bread cubes for 20-25 minutes; making sure toss the cubes halfway through baking. Make sure the bread cubes are very dry, no soft pieces. Once the bread cubes are dry and toasted, remove them from the oven and set them aside to cool.

Make the Bread Cubes

In a sauté pan over medium / low heat, add the unsalted butter, onion, celery, fresh chopped parsley, fresh thyme, minced garlic, salt and black pepper. Simmer until the onions and celery are translucent but NOT BROWNED. Stirring frequently. Once the onions and celery are translucent, remove the mixture from the heat and set it aside to cool.

Saute the Butter and Onion Mixture

Once the bread cubes are cool (room temp), combine them with the butter and onion mixture. Toss until well coated. Next, in a mixing bowl combine, two large eggs and 2 cups chicken broth. Whisk well. I like to start with two cups of broth. Pour the egg and chicken broth mixture over the bread cubes and mix until well combined. Let it soak in then add the remaining 1/2 cup of broth. Toss well. **Extra extra dry bread cubes may require a touch more broth. The stuffing should be well coated and soft to the touch, but not completely mushy. Conversely, there should NOT be any pieces that look or feel &quot;dry&quot;.**

Combine the Stuffing

Once well combined, add the stuffing to the prepared ceramic baking dish. Gently press it into the pan. Cover with foil and bake the stuffing for 20 minutes. Remove the cover and bake for an other 25-30 minutes so the top can get golden brown.

Bake the Stuffing

Learn how to make this easy stuffing recipe and never buy the boxed stuff again. Homemade stuffing is much better and actually very simple.

Homemade Stuffing

Bread

Onion (diced)

Celery (diced)

Butter

Tbsp minced garlic

tsp Dried Thyme Leaves

tsp black pepper

tsp salt

Parsley

Chicken Broth ((may need up to 3 cups))

First, preheat the oven to 350 degrees. While the oven is heating up, start slicing the bread into small pieces.

I normally do about 1 inch pieces.  Once the bread is all cut, spread it on a large baking sheet. Let this bake for 20 to 25 minutes so the bread can dry out.

Make sure to stir occasionally while the bread is cooking.

Second, melt the butter in a large pan. Once melted, add the onion and celery.

Allow the veggies to cook until they are tender. This usually takes about 10 to12 minutes.

Once the veggies are cooked, stir in the minced garlic, thyme, salt, pepper and fresh parsley.  Stir until well combined and heat for 2 to 3 minutes.

Finally, put the bread in a large mixing bowl and add the onion mixture. Stir this all together and pour the broth over the mixture.

It is best to gradually add the broth and stir as you go. The goal is to have the bread moist and not overly soggy so you may not need to use all of the broth.

You will need a 9X13 baking pan and make sure to spray  with a non-stick cooking spray.  Add the stuffing mixture and bake covered with foil for 30 minutes.

During the last 15 minutes, uncover the dish so the top can brown slightly.

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Classic Stuffing

Thanksgiving Stuffing

The Best Classic Turkey Stuffing Re...

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Easy Stuffing Recipe

Homemade Stuffing

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