Easy Thanksgiving Stuffing
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5.0
9 reviews
Excellent
Easy Thanksgiving Stuffing
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A classic thanksgiving stuffing recipe made with basic ingredients and fresh herbs. Stuff inside a turkey or cook in a casserole dish.
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Ingredients
- 1 cup unsalted butter divided
- 2 cups celery diced
- 1 1/2 cups onion diced
- 1 tablespoon fresh sage minced
- 1 tablespoon fresh thyme leaves
- 1/2 tablespoon fresh Rosemary minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth (or turkey broth)
- 2 large eggs
- 1/2 cup fresh parsley chopped
- 1 pound day-old french bread diced into 1/2 inch or smaller cubes (about 10 cups)
Instructions
- Preheat the oven to 375 degrees F. Spray a 3-quart baking dish with cooking spray and set aside. Cut ½ cup of butter into cubes and set aside.
- Melt ½ cup of butter in a large skillet over medium heat. Add celery, onions, sage, thyme, rosemary, salt, and pepper and saute for 5 minutes.
- Meanwhile, whisk chicken broth, eggs, and parsley in a large measuring cup. Toss the onion mixture with the cubed bread, spread it in an even layer in the prepared baking dish then pour the broth mixture evenly over it, pressing it down to soak the bread.
- Scatter the top of the stuffing with the butter cubes. Cover with aluminum foil and bake for 30 minutes, then uncover and bake until golden, 20-25 minutes.
Notes
- To add sausage, simply brown it in the saucepan prior to adding the butter, then continue on to step 2.
- To bake inside a turkey: spoon 4-5 cups of the stuffing into the turkey cavity, stuffing it loosely but not overfilling. Follow the cooking directions based on the size of the turkey, being sure the internal temperature of the stuffing comes to 165°F on an instant read meat thermometer before serving.
- To bake inside a turkey: spoon 4-5 cups of the stuffing into the turkey cavity, stuffing it loosely but not overfilling. Follow the cooking directions based on the size of the turkey, being sure the internal temperature of the stuffing comes to 165°F on an instant read meat thermometer before serving.
- Storing: Leftover stuffing can be stored in an airtight container in the fridge for up to 7 days. Reheat in the microwave or throw some in a skillet over low heat until warmed through.
- Leftover stuffing can be stored in an airtight container in the fridge for up to 7 days. Reheat in the microwave or throw some in a skillet over low heat until warmed through.
- Freezing: You can make this stuffing ahead of time and freeze it for later. Simply bake the dish as normal and let it cool to room temperature. Tightly wrap it in plastic wrap and then in a layer of foil for up to 2 months. Bake in a 350F oven from frozen until warmed through and golden brown on top.
- You can make this stuffing ahead of time and freeze it for later. Simply bake the dish as normal and let it cool to room temperature. Tightly wrap it in plastic wrap and then in a layer of foil for up to 2 months. Bake in a 350F oven from frozen until warmed through and golden brown on top
Nutrition Information
Show Details
Calories
326kcal
(16%)
Carbohydrates
29g
(10%)
Protein
8g
(16%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
86mg
(29%)
Sodium
673mg
(28%)
Potassium
228mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1003IU
(20%)
Vitamin C
11mg
(12%)
Calcium
59mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 673mg | 28% |
| Potassium | 228mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1003IU | 20% |
| Vitamin C | 11mg | 12% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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