Thanksgiving Stuffing
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5.0
2,229 reviews
Excellent
Thanksgiving Stuffing
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Easy homemade Stuffing made with dried bread cubes, fresh herbs, vegetables, sausage, and chicken broth. It's the best Thanksgiving side dish to make in advance!
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Ingredients
- 1 loaf hearty white bread* , cut into 1/2' cubes (12 cups fresh or 10 cups dried)
- 1/2 of a yellow onion , finely diced (about 1 cup)
- 1 medium carrot , grated
- 3-4 ribs celery , finely diced (about 1-1/2 cups)
- ½ lb ground sausage
- 3/4 cup butter*
- 1/4 cup fresh chopped parsley , finely minced
- 3 teaspoons fresh sage , finely minced
- 2- 2 1/2 cups low-sodium chicken broth* , or stock (you may need up to 2 1/2 cups total broth)
- Salt and freshly ground black pepper , to taste
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Instructions
- Cut and Dry Bread Cubes: With a sharp serrated knife cut the loaf of bread in 1/2” cubes. Spread bread cubes out onto a baking sheet and allow to dry out. at room temperature for 2-3 days, OR in the oven at 200 degrees F 1-2 hours, tossing occasionally until dry.
- 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 large sauté pan, brown the sausage breaking it into small pieces as it cooks. Remove sausage to a paper towel lined plate, to soak up any excess grease. Remove most of the grease from pan.
- Cook veggies: add butter to pan over on medium heat. Once melted, add onion and celery and cook for 2-3 minutes until onion is translucent. Add carrot and cook for 2 more minutes. Add the sage and gently stir in, allowing the sage to wilt and release its flavor.
- Combine: Add dried bread cubes to an extra large mixing bowl. Sprinkle fresh parsley on top, then add sausage and toss to combine. Pour sauté pan with the butter and veggies over the dried bread cubes and sausage and toss to combine.
- Gradually 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.
- Bake: Add stuffing to a greased 9x13 inch pan (or similar size casserole dish). Cover with aluminum foil. 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.
Notes
- Bread: For best results use hearty, slightly dense white bread (possibly from the grocery bakery). Avoid light and airy sandwich bread, like "Wonder bread", or the bread will easily get soggy. The bread cubes can be dried out and stored in a resealable bag at room temperature up to 2 weeks in advance. You could also use half white bread cubes and half cornbread, for Cornbread Dressing.
- Cornbread Dressing.
- Butter: Salted or unsalted butter will work. If using salted butter, use low sodium chicken broth, and add additional salt later, if needed.
- Make Ahead Instructions: You can dry the bread cubes up to 2 weeks ahead, stored covered at room temperature. Make the stuffing and store, unbaked, in the refrigerator 2-3 days ahead. Remove from fridge to rest on counter for 30 minutes before baking as directed.
- Gluten-free Adaptations: use gluten-free bread and gluten-free sausage.
- Freezing Instructions: Store in a freezer-safe container or baking dish and freeze for up to three months. Thaw overnight in the fridge, then bake as directed, adding 10-15 minutes if needed, until warm.
- Vegetarian Stuffing: omit sausage and use vegetable broth.
- Vegan Stuffing: omit sausage, use vegetable broth, and use 2/3 cup oil instead of butter.
- Add-Ins: Toss in some dried cranberries, raisins, pecans, walnuts, or pine nuts.
Nutrition Information
Show Details
Calories
333kcal
(17%)
Carbohydrates
30g
(10%)
Protein
10g
(20%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
44mg
(15%)
Sodium
521mg
(22%)
Potassium
251mg
(7%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1369IU
(27%)
Vitamin C
3mg
(3%)
Calcium
140mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 521mg | 22% |
| Potassium | 251mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1369IU | 27% |
| Vitamin C | 3mg | 3% |
| Calcium | 140mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
2,229 reviews
Excellent
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