Classic Thanksgiving Stuffing

Contents

Classic Thanksgiving Stuffing
Featured Comment
IS IT STUFFING OR DRESSING?
INGREDIENTS
Bread
Breakfast sausage
Butter
Garlic, onion and celery
Fresh Herbs
Chicken stock
TIPS AND TRICKS FOR SUCCESS
WHAT TO SERVE WITH THANKSGIVING STUFFING
TOOLS FOR THIS RECIPE
CLASSIC THANKSGIVING STUFFING: FREQUENTLY ASKED QUESTIONS
Recipe
Ingredients
Instructions

This will be the only stuffing recipe you will ever need! So much fresh herbs and so buttery. It’s simply the best EVER!

Classic Thanksgiving Stuffing - This will be the only stuffing recipe you will ever need! So much fresh herbs and so buttery. It's simply the best EVER!

Featured Comment

OMG!!! Made your easy thanksgiving turkey, your classic stuffing (baked inside the turkey) and your turkey gravy! Everything was on point!!! Soooo Delicious! You are my first stop for any new recipe. Thank you! These 3 recipes are for sure keepers! My husband was supper impressed and I loved it as much as he did. Fallowed the recipes almost exactly, (used some dried spices as fresh were hard to find) Adjusted amounts from fresh to dry. Prepped the stuffing and turkey butter the night before. Having leftovers tonight, yum!

ANNE

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Turkey shmurkey. The only thing I truly look forward to during Thanksgiving time is the stuffing. That and the pumpkin cheesecake. But we’ll get to that a little later.

IS IT STUFFING OR DRESSING?

Stuffing is cooked inside the turkey, soaking up all the juices. Dressing is typically cooked separately from the turkey in a casserole dish with additional liquid. The two terms are used interchangeably, and it really depends on who you’re asking. This recipe is technically a dressing as we are not stuffing our turkey.

INGREDIENTS

Bread

The bread used in your stuffing is key here. We recommend using crusty bread such as a sourdough loaf.

Breakfast sausage

Our secret ingredient as it is already perfectly seasoned! Italian sausage is also a great option.

Butter

A must-have in all your holiday recipes.

Garlic, onion and celery

Keeping it real with all the classic ingredients, all cooked in butter until fragrant and tender.

Fresh Herbs

This is a great chance to use up all your fresh herbs (from your turkey and other side dishes). Dried herbs can also be substituted in a pinch.

Chicken stock

Or turkey stock! The better quality your stock, the better your stuffing. Homemade stock is even better.

The stuffing though – holy moly. Smothered in some turkey gravy with an afternoon nap – that right there is the holy grail. And why mess with a classic, right? If it ain’t broke, don’t fix it.

So that’s what we have here. A true classic made with perfectly toasted sourdough bread, so much fresh herbs, and all the buttery goodness one can hope for (mixed in with some of the sausage pan drippings, of course).

TIPS AND TRICKS FOR SUCCESS

Use day old bread. Stale 1-2 day old bread (such as a sourdough loaf) is ideal here to soak up all the liquid.
Make it vegetarian. This recipe can easily be converted for our vegetarian friends, omitting the sausage and substituting vegetable stock for the chicken stock.
Prep the night before. Stuffing is one of those great sides that you can prep ahead of time, assembling everything the night before, allowing all the flavors to come together overnight.

WHAT TO SERVE WITH THANKSGIVING STUFFING

Easy Brown Sugar Ham
Buttermilk Cornbread
Slow Cooker Creamed Corn
Skillet Buttermilk Biscuits
Garlic Herb Carrots
Butternut Squash Mac and Cheese

TOOLS FOR THIS RECIPE

9 x 13 baking dish

Large cast iron skillet

CLASSIC THANKSGIVING STUFFING: FREQUENTLY ASKED QUESTIONS

What kind of bread is best for Thanksgiving stuffing?

A crusty bread, such as a sourdough loaf, is ideal here. Avoid overly soft breads as it can result in soggy stuffing (or dressing). For something a little different, we also love this cornbread stuffing.

What can I substitute for the breakfast sausage?

Sweet Italian sausage would be a great sub!

Can I use dried herbs instead?

Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

Can I make stuffing ahead of time?

Yes! This can be made and assembled the night before, letting it come to room temperature for about 30 minutes prior to baking, adding a splash of chicken stock (or turkey juices) to keep from drying out.

Recipe

Yield: 8 servings
Prep: 25 minutes
Cook: 1 hour
Total: 1 hour

Ingredients

1 (16-ounce) loaf sourdough bread, cut into 1-inch cubes

1 tablespoon olive oil

1 pound breakfast sausage

4 tablespoons unsalted butter

3 cloves garlic, minced

1 sweet onion, diced

2 ribs celery, diced

2 tablespoons chopped fresh parsley leaves

2 tablespoons chopped fresh sage leaves

1 ½ tablespoons chopped fresh thyme leaves

2 teaspoons chopped fresh rosemary

Kosher salt and freshly ground black pepper, to taste

2 ½ cups chicken stock

Instructions

1. Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
2. Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-13 minutes; set aside.
3. Heat olive oil in a large cast iron skillet over medium heat. Add sausage and cook until browned, about 5-8 minutes, making sure to crumble the sausage as it cooks. Transfer sausage to a paper towel-lined plate.
4. Melt butter in the skillet. Add garlic, onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in parsley, sage, thyme and rosemary until fragrant, about 1 minute.
5. Remove from heat. Stir in bread and sausage; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined. Let stand 5 minutes, stirring occasionally, until liquid is absorbed.*
6. Spread bread mixture into the prepared baking dish. Place into oven and bake until top is browned, about 30-35 minutes.
7. Serve immediately.