Thanksgiving Stuffing
User Reviews
5
Thanksgiving Stuffing
Description
This Thanksgiving Stuffing starts with cube-cut white bread, dried to remove moisture, providing a sturdy base that absorbs flavorful broth without becoming mushy. The mixture includes finely diced onion and celery, grated carrot, and fresh minced parsley and sage, adding sweetness, savoriness, and herb notes. Ground sausage browned and drained of fat contributes richness and meatiness.
Butter is used to sauté the vegetables and herbs, which helps develop flavor and soften textures before combining with bread and sausage. Chicken broth gradually hydrates the mixture to retain a moist yet firm consistency. The resulting stuffing offers a blend of soft bread, savory meat, and tender vegetables with a fresh herbal lift.
Traditionally served alongside roasted turkey, this stuffing fits well with other holiday dishes. It can be prepared in advance, refrigerated, or frozen and reheated before serving.
Choosing a denser white bread prevents the stuffing from becoming soggy. The bread cubes can be prepared up to two weeks ahead and stored at room temperature. Make-ahead and freezing instructions help with meal planning, and substitutions for dietary needs include gluten-free bread or vegetable broth.
Ingredients
- 1 loaf white bread cut into 1/2' cubes (12 cups fresh or 10 cups dried, hearty
- 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 parsley finely minced, fresh chopped
- 3 teaspoons sage finely minced, fresh
- 2- 2 1/2 cups chicken broth or stock (you may need up to 2 1/2 cups total broth, low-sodium
- salt to taste, freshly ground
- black pepper to taste, freshly ground
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
- Use hearty, dense white bread to prevent sogginess; avoid light sandwich breads.
- Dry bread cubes for 2-3 days at room temperature or 1-2 hours in a 200°F oven before using.
- Make and store bread cubes up to two weeks in advance, keeping them covered at room temperature.
- Unbaked stuffing can be refrigerated 2-3 days ahead; let rest 30 minutes at room temperature before baking.
- Freeze unbaked stuffing in a freezer-safe container for up to three months; thaw overnight before baking, adding extra baking time if needed.
- For gluten-free or vegetarian versions, substitute gluten-free bread and broth, and omit sausage as needed.
- Add dried fruits or nuts like cranberries, raisins, pecans, walnuts, or pine nuts for extra flavor and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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