Classic Thanksgiving Stuffing

This Classic Thanksgiving Stuffing is an easy to make Thanksgiving side dish that everyone will love.  Whether you call it stuffing or dressing, it’s the ultimate comfort food and arguably a standout dish at Thanksgiving. 

My Thanksgiving Stuffing is a variation of Mom Z’s Stuffing – a recipe that I found digging through a stash at my father-in-laws house.  It was printed on printer paper, the stuff with the edges that you tore off.  I still have it tucked away in my handwritten cookbook from my Mom.  Anyhow, he original recipe called for sandwich bread, which most commonly, stuffing is made with.  However, it can be made with different breads like cornbread, sour dough, rye or a crusty Italian loaf. With any bread, there is no need to cut off the crust. I like to use a crusty Italian or French bread to make stuffing.

Great stuffing starts by letting the cubes stand at room temperature overnight, uncovered to dry out is a very important part in making Thanksgiving Stuffing.  If you don’t have time to air dry the bread, bake the cubes in a 350 degree oven for 20 minutes or so until they are dry and beginning to crisp. 

One of my favorite things about stuffing is just how easy it is to change up the recipe, while keeping the ratios the same, and have something completely new and different!  In my Ultimate Foolproof Thanksgiving Planner, I share over 50 combinations of ingredients to make stuffing.  They all use this same ratio of 6 cups of bread to 4 – 4 ½ cups chicken or vegetable stock.

Stuffing is really easy to prepare ahead of time.  The bread needs to dry out, so that takes a couple of days, and the vegetables can be chopped up ahead of time, and then cooked day of, or even a day or two before, so that when the bird comes out of the oven, all you have to do is mix the stock together with bread and filling, put it in a dish and throw it in the oven.

Technically, this is Dressing, and not Stuffing since it’s baked outside of the bird.  If you want to stuff the bird, just make sure that the stuffing reaches an internal temperature of 165 degrees.  However you decide to bake it, it’s going to be delicious! PS – If you like crispy bits on your stuffing, and have a cast iron skillet, cook your it in there…you’ll be very happy!

The original recipe that I found has onions and celery in it. I like using leeks instead of onions.  I find they have a milder, more delicate flavor than onions, that makes them perfect for this recipe. Leeks are quickly becoming one of my favorite ingredients, and I am using them over onions more and more.  I also skip the celery.  This change came from not having celery last year I was making the stuffing for Friendsgiving, and, by surprise it was even better!  Since then,  I have skipped the celery every time.

This recipe is super simple, and on busy days like Thanksgiving, simple is best.

Category, DifficultyBeginner

Yields1 Serving
Prep Time20 minsCook Time35 minsTotal Time55 mins

 6 cups sourdough bread
 4 ½ cups chicken or vegetable broth, divided
 2 leeks, halved and thinly sliced
 1 clove garlic, minced
 2 cups baby bella mushrooms, finely diced
 2 tbsp fresh rosemary, minced
 2 tbsp fresh thyme, minced
 1 tbsp fresh sage, minced
 3 tbsp fresh parsley, minced
 3 tbsp butter
 2 tbsp olive oil
 ½ tbsp salt
 2 tsp black pepper

1

A day or two before cooking, cut bread into bite sized pieces and lay in a single layer on a baking sheet. Let bread completely dry out.

Alternatively, bake bread in a 350 degree oven for 5-10 minutes, being sure to not over toast or burn bread.

2

Preheat oven to 350 degrees.

3

In a large pan, over medium high heat, butter and olive oil, and heat until shimmering.

Add onions and mushrooms to pan, and cook until onions are translucent, and mushrooms are tender - about 10 minutes. Stir in garlic, and remove from heat.

4

In a large bowl, toss together bread, onions and mushrooms, herbs and chicken stock, and mix until well combined.

5

Pour into a 9x13 baking dish, and bake for 35-40 minutes.

Remove from heat and serve right away.

Ingredients

 6 cups sourdough bread
 4 ½ cups chicken or vegetable broth, divided
 2 leeks, halved and thinly sliced
 1 clove garlic, minced
 2 cups baby bella mushrooms, finely diced
 2 tbsp fresh rosemary, minced
 2 tbsp fresh thyme, minced
 1 tbsp fresh sage, minced
 3 tbsp fresh parsley, minced
 3 tbsp butter
 2 tbsp olive oil
 ½ tbsp salt
 2 tsp black pepper

Directions

1

A day or two before cooking, cut bread into bite sized pieces and lay in a single layer on a baking sheet. Let bread completely dry out.

Alternatively, bake bread in a 350 degree oven for 5-10 minutes, being sure to not over toast or burn bread.

2

Preheat oven to 350 degrees.

3

In a large pan, over medium high heat, butter and olive oil, and heat until shimmering.

Add onions and mushrooms to pan, and cook until onions are translucent, and mushrooms are tender - about 10 minutes. Stir in garlic, and remove from heat.

4

In a large bowl, toss together bread, onions and mushrooms, herbs and chicken stock, and mix until well combined.

5

Pour into a 9x13 baking dish, and bake for 35-40 minutes.

Remove from heat and serve right away.

Classic Thanksgiving Stuffing

If you prefer Cornbread Stuffing, try this Cornbread & Sausage Stuffing!

#FoolproofThanksgiving

Next Up:
Korean BBQ Meatballs

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