thanksgiving stuffing

Cornbread Dressing from Delish.com is a perfect side for the holidays.

Cornbread Dressing

Cooking spray

cornmeal

c. all-purpose flour

sugar

baking powder

kosher salt

c. (1 stick) melted butter

buttermilk

olive oil

lb. Italian sausage,

onion,

celery,

thyme leaves

fresh sage, minced

Kosher salt

black pepper

c. low-sodium chicken broth

c. milk

eggs,

parsley,

Do you start with boxed mix for your cornbread stuffing?

i love this dish my mom use to make it for me

Tried for my first time, and it worked. My family loved this recipe.

https://streaming.hearstdigitalstudios.com/c6dba1a9-c81d-4a4c-a051-88116fd1b4db/video_rover_16x9_1080p_hd_1542675978_88557.mp4

This cornbread dressing's secret ingredient? Sausage. Sweet + savory = heaven.

This Cornbread Dressing Is The Side Of Our Dreams

Grandma's Thanksgiving Turkey Stuffing. This is a long-time family recipe for simple and savory turkey stuffing. Bake it in the oven or in the turkey!

Grandma's Thanksgiving Turkey Stuffing

bread

celery

onion

butter

salt

poultry seasoning

chicken stock

eggs

In a frying pan, saute the onion and celery in the butter for 10-12 minutes, or until the onion and celery are tender.

Place the bread cubes in a large bowl. Pour the butter, onion and celery mixture over the breadcrumbs and mix. Add the remaining ingredients and mix well.

Spray a 2-quart casserole dish with cooking spray. Put the stuffing in the prepared pan. Bake at 350 degrees for 30-35 minutes or until golden brown.

https://www.youtube.com/watch?v=rarLDPQ3d-A

How to Make GRANDMA’S TURKEY DRESSING  I Tastes of Lizzy T
__________­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
My Grandma’s Thanksgiving Turkey Stuffing has stood the test of time. This buttery, savory, melt-in-your-mouth stuffing is the best stuffing recipe around!


Are you all so excited that Thanksgiving is almost here?  I  think I love Thanksgiving more than Christmas. And one reason why? The food, of course!  It’s all about the corn casserole, mashed potatoes and pumpkin pie.

Today we are sharing with you one of our classic family recipes that without fail, ends up on our Thanksgiving table: Grandma’s Thanksgiving Turkey Stuffing.

This recipe was my Grandma’s recipe and was passed down to my mom.  I grew up enjoying this savory Thanksgiving turkey stuffing, and now my kids are enjoying the tradition, too!

What spices do you put in turkey stuffing?

Our recipe has just a few key seasonings: poultry seasoning, salt and black pepper. You’ll also get flavor from the butter, onion, celery and chicken stock, but for the most part, all that savory flavor comes from poultry seasoning.

What does poultry seasoning have in it?

We use a pre-mixed poultry seasoning that you can buy in the spice aisle at the grocery store. You can mix your own if you’d like. It generally has sage, rosemary, thyme, marjoram, a touch of nutmeg and black pepper.

Ingredients
13-15 cups dry bread cubes* (We like to use a heavier bread so it soaks up more juice)
1 cup chopped celery
1 cup diced onion
1 1/2 cups butter
2 1/4 teaspoons salt
1 teaspoon ground black pepper
1 1/2 tablespoons poultry seasoning
1 1/2 cups chicken stock
2 large eggs

Instructions
In a frying pan, saute the onion and celery in the butter for 10-12 minutes, or until the onion and celery are tender.
Place the bread cubes in a large bowl. Pour the butter, onion and celery mixture over the breadcrumbs and mix. Add the remaining ingredients and mix well.
Spray a 2-quart casserole dish with cooking spray. Put the stuffing in the prepared pan. Bake at 350 degrees for 30-35 minutes or until golden brown.




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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.


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How to make GRANDMA'S TURKEY DRESSING {Recipe Video}

This GF stuffing needs a spot on your Thanksgiving table!

Easy Gluten-Free Stuffing

gluten-free bread

onion (chopped (1 1/4 cups))

celery (chopped (1 cup))

garlic (minced)

thyme

sage

1/4-1/2 teaspoon ground pepper

gluten-free soy sauce (optional)

Preheat the oven to 300F. Place the cubed bread on a rimmed baking sheet and drizzle with the olive oil. Add a pinch of salt and toss to evenly combine. Bake, stirring every 10 minutes, for 30-35 minutes until dry and slightly toasted. Let cool.

In a skillet over medium-low heat, add the butter and melt. Add the onion,celery, and 1/4 teaspoon salt and cook until completely soft, about 15 minutes. Add the garlic, thyme, sage, pepper, 1/4 teaspoon salt, and gluten-free soy sauce (if using) and cook for another 1-2 minutes. Remove from heat and set aside.

**To make-ahead stop here and store the celery/onion mixture in the fridge until the next day and keep the toasted bread at room temperature.

Preheat the oven to 375F. Heat the chicken stock in the microwave or in a skillet until just simmering. Place the eggs in a bowl and whisk to combine. Slowly add the hot stock to the eggs, starting with just a few tablespoons while whisking constantly. Add the rest of the stock while whisking.

Place the bread cubes, celery/onion mixture and stock/egg mixture in a large bowl and gently stir to combine. Pour into a greased 9x13 baking dish and cover tightly with tin foil.

Bake covered for 30 minutes. Uncover and continue to bake for another 10-15 minutes until golden and toasted on top. Serve and enjoy!

This homemade stuffing with sausage, sage, and Pepperidge Farm stuffing, will be the best stuffing recipe you have ever had.

The Best Stuffing Recipe Ever

lb bulk sage sausage

Tbsp unsalted butter (divided)

celery ribs (thinly sliced)

Italian flat-leaf parsley (chopped)

oz fresh cremini or white button mushrooms (sliced)

marjoram

tsp kosher salt

tsp black pepper

stock

eggs (lightly beaten)

Heat oven to 350-375°F.

Cook the onion and celery in 2 Tbsp butter until softened. Remove from the pan and set aside.

In the same pan, cook the mushrooms in 2 Tbsp butter until browned.

Toss the cooked veggies and mushrooms with the parsley and seasonings in a large mixing bowl. Add the sausage and stuffing.

Add the stock and mix in eggs. Transfer mixture to a 13x9 baking dish sprayed with cooking spray, and cover with foil.

Bake 30 minutes at 350-375°F. Remove foil, and bake another 30 minutes.

Chicken Sausage and Herb Stuffing – this is the best Thanksgiving stuffing recipe!

Chicken Sausage and Herb Stuffing

oz whole wheat French bread

tbsp butter

oz fresh sweet Italian chicken sausage (casing removed)

tbsp chopped fresh thyme

chicken broth

salt and freshly ground pepper (to taste)

cooking spray

Cut the bread into 1/2-inch cubes. Spread the bread out on a baking sheet and let it dry overnight - OR - place the baking sheet in a 350°F oven and bake about 20 minutes, or until the bread is dried out. Set aside.

Preheat oven to 375°F. Spray a large baking dish with oil.

In a large sauté pan, melt the butter over medium heat. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, about 8 minutes. Transfer to a large bowl.

In the same pan over medium heat, cook the sausage, crumbling with a wooden spoon, until lightly browned and cooked through, about 10 minutes. Transfer the sausage to the bowl with the onion/celery mixture.

Add the bread, sage and thyme to the bowl with the sausage/onion mixture and stir to combine. Add the chicken broth and stir to evenly coat the bread. Adjust salt and pepper to taste and stir to mix well.

Transfer to the baking dish and bake for 30 minutes. Using a wooden spoon, gently stir. Continue baking until golden, about 30 to 35 minutes more. Serve immediately.

This herbed sausage, cranberry, and apple stuffing is my family's Thanksgiving favorite. It tastes best prepared ahead, so save yourself time on the big day!

Herbed Sausage, Cranberry, and Apple Stuffing

unsalted butter

mushrooms

thyme leaves (or leaves from about 3 stalks fresh thyme)

sage (or about 2 Tbsp chopped fresh)

parsley (or about 2-3 Tbsp chopped fresh)

sausage

apples (about 2 medium)

cranberries

herbs

Preheat oven to 300°F (149°C). Spread bread cubes out on two large baking sheets and bake for 15 minutes until browned and crisp. Transfer to a large bowl.

Place butter in large skillet over medium-high heat. Add onion, celery, salt, and pepper. Sauté for about 4 minutes until vegetables begin to soften. Add mushrooms, thyme, sage, and parsley. Continue cooking for another 3 minutes. Squeeze the sausage meat out of the casings into the skillet. Break up with spoon, then add the apples. Cook for about 4 minutes, until sausage meat is just about cooked through. 

Remove from heat and stir the sausage/apple mixture in with the toasted bread. Pour the broth on top, then the cranberries. Give everything a stir.

If using to stuff a turkey, allow to cool completely before stuffing. If baking the stuffing separately like I did in these photos, heat oven to 350°F (177°C). Grease a casserole dish (I use an 11&#215;7-inch&#8211; use a similar size) or spray with nonstick spray. Spoon stuffing into the dish, then bake for 40-45 minutes or until lightly browned and crisp on top. Garnish with fresh herbs before serving, if desired. Serve warm. Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat in the microwave.

This is my favorite stuffing recipe. I didn’t make it last year, but I’m making it this year. I’m going to follow your day ahead instructions and will make in the crockpot on low for a couple hours. Thanks for your recipe and notes.

https://www.youtube.com/watch?v=ShbYAjDXURQ

A flavorful medley of herbs, sweet apples, dried cranberries, browned sausage and mushrooms, and whole grain bread. No Thanksgiving dish compares to this herbed sausage, cranberry, and apple stuffing!

Get the full recipe: https://sallysbakingaddiction.com/herbed-sausage-cranberry-and-apple-stuffing/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #stuffing

• More of our favorite recipes: https://sallysbakingaddiction.com/

Herbed Sausage, Cranberry, and Apple Stuffing | Sally's Baking Addiction

My Mom makes the BEST stuffing, it&#39;s the one thing I crave every Thanksgiving! This recipe has been remade like Mom&#39;s, only just a bit healthier!

Mom's Stuffing, Lightened Up

center cut bacon (minced)

celery (minced)

sage leaves (minced)

parsley

salt and fresh pepper (to taste)

Bell's Turkey Seasoning (or poultry seasoning)

water

If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm.

Increase the oven to 350°F.

In a large saute pan over medium heat cook bacon for about 2 minutes. Add butter; when melted add onions, celery, parsley, sage, Bell&#039;s seasoning, salt and pepper and saute on medium low until soft, about 5-10 minutes. Remove from heat and let cool a few minutes.

In  a medium bowl, combine chicken broth and egg.

In a large bowl add bread and combine with sauteed vegetables. Add chicken broth and egg mixture and combine well. If stuffing is too dry, add a little more broth or water until you have the right consistency.

Spray a casserole with cooking spray, add stuffing. (If making ahead cover with foil and refrigerate).

If making alongside a turkey, pour some of the pan juices from the cooked turkey over the stuffing. Bake uncovered 40 to 45 minutes, or until golden.

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

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.

Sausage Mushroom Thanksgiving Stuffing Recipe - A fluffy and comforting bread dressing baked with zesty pork sausage and earthy mushrooms.

Sausage Mushroom Thanksgiving Stuffing

rustic Italian bread loaf ((12 cups cubed))

pork sausage

mushrooms, (quartered

parsley, (chopped)

sage, (chopped)

rosemary, (chopped)

thyme, (chopped)

Parmesan cheese

Salt (and pepper)

Cut the bread loaf into 3/4-inch cubes and lay them out so they dry out a little. (This can be done several days ahead.)

Preheat the oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray.

Place a large sauté pan over medium heat. Add the butter and pork sausage. Break the sausage into small pieces with a wooden spoon and cook for 3-5 minutes.

Add the onions and celery. Cook for a couple minutes, then stir in the mushrooms. Sauté until the sausage is cooked through and the mushrooms are soft, about 5 more minutes. Stir in the fresh chopped herbs, then turn off the heat.

Beat the eggs and chicken broth together and season with 1 1/2 teaspoons salt and 1/2 teaspoon ground black pepper.&nbsp;Stir the broth mixture into the sausage and mushroom mixture.&nbsp;

Fold the bread cubes into the sausage mixture, making sure the cubes are well coated in broth.

Spoon the stuffing into the prepared baking dish. Spread it out evenly, then sprinkle the top with Parmesan cheese.&nbsp;Bake for 45 minutes, or until puffed and golden in the center. Serve warm.&nbsp;

Sausage Cranberry Stuffing

bread,

lb bulk Italian sausage

white onion, chopped

garlic,

rosemary

apple,

chicken broth,

salt and black pepper,

When ready to bake, preheat oven to 350°F and grease a 9x13-inch baking pan with butter or nonstick spray.

Cube bread and arrange in a single layer on a baking sheet so it has time to dry out while you work on the rest of the recipe. (You can do this a day ahead if desired.)

In a large skillet, brown the sausage over medium-high heat. Once cooked through, remove to a large bowl and set aside.

In the same skillet, reduce heat to medium and add butter. Once melted, add onion and celery and cook until soft, about 10 minutes. Add garlic, rosemary, thyme, sage, and apple and cook 2 minutes more. Transfer to bowl with sausage. Add cubed bread.

Add cranberries and season mixture with salt and pepper, toss to combine.

Pour broth over the mixture and stir until bread is moist, but not soggy. Add more broth if needed.

Transfer stuffing to prepared pan and bake until the top is browned and crisp, 35-45 minutes.

This turkey stuffing is a classic recipe with bread, sauteed vegetables, butter and fresh herbs, all baked together to golden brown perfection. The perfect side dish for Thanksgiving that can be assembled the day before the big meal.

Turkey Stuffing

rustic

butter (divided use)

onion (finely diced)

celery (sliced)

sage leaves (finely chopped)

parsley leaves (chopped, divided use)

Leave the bread out overnight spread out on baking sheets to get stale. Alternatively, you can bake your bread cubes at 225 degrees F, stirring occasionally, until they get crisp - approximately 1 hour of bake time.

Coat a 3 quart baking dish with cooking spray. Preheat the oven to 375 degrees F.

Melt 6 tablespoons of butter in a large pan over medium heat. Add the onion and celery and cook for 6-8 minutes or until tender.&nbsp;

Add the garlic and cook for 1 more minute.

Place the bread cubes in a very large bowl and add the onion and celery mixture.&nbsp;

Add the sage and 2 tablespoons of chopped parsley to the bowl.&nbsp;

Add the eggs, chicken broth, salt and pepper to the bowl. Stir until bread is thoroughly coated and everything is combined.

Pour the stuffing into the prepared dish. Melt the remaining 4 tablespoons of butter and drizzle it over the top.

Cover the dish with foil and bake for 25 minutes. Uncover the dish, then bake for an additional 15 minutes or until top is golden brown.

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Top Tags

Cornbread Dressing

Grandma's Thanksgiving Turkey Stuff...

Easy Gluten-Free Stuffing

The Best Stuffing Recipe Ever

Chicken Sausage and Herb Stuffing

Herbed Sausage, Cranberry, and Appl...

Mom's Stuffing, Lightened Up

Thanksgiving Stuffing

Sausage Mushroom Thanksgiving Stuff...

Sausage Cranberry Stuffing

Turkey Stuffing

Migas with Chorizo Recipe

Thanksgiving Stuffing

Pressure Cooker / Instant Pot Stuff...

Stovetop Sausage Stuffing

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