thanksgiving stuffing recipe

This classic stuffing recipe is the BEST Thanksgiving side dish! Leeks, celery, and fresh herbs fill it with rich, savory flavor.

Best Stuffing

salted butter butter

leeks (halved, thinly sliced, and rinsed well (2 cups))

celery (diced (1¾ cups))

garlic

sea salt

black pepper

sage

parsley

rosemary

thyme leaves

vegetable broth

eggs (beaten)

olive oil

Preheat the oven to 350°F and grease an 8x11 or 9x13-inch baking dish.

Tear the bread into 1-inch pieces and place in a very large bowl.

Melt the butter in a large skillet over medium heat. Add the leeks, celery, garlic, salt, and pepper, and sauté for 5 minutes, turning the heat to low halfway through. Pour the leek mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Use your hands to toss until coated. Pour 1½ cups of the broth evenly over the stuffing and toss to coat. Add the eggs and toss again. The bread should feel pretty wet. If it’s still a bit dry, mix in the remaining ½ cup of broth. The amount you use will depend on how dense and dry your bread was.

Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.

When ready to bake, drizzle the olive oil on top and bake, covered, for 30 minutes. If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.

Sausage Mushroom Thanksgiving Stuffing Recipe - A fluffy and comforting bread dressing baked with zesty pork sausage and earthy mushrooms.

Sausage Mushroom Thanksgiving Stuffing

rustic Italian bread loaf ((12 cups cubed))

pork sausage

butter

onion,

celery

mushrooms, (quartered

parsley, (chopped)

sage, (chopped)

rosemary, (chopped)

thyme, (chopped)

chicken broth

eggs

Parmesan cheese

Salt (and pepper)

Cut the bread loaf into 3/4-inch cubes and lay them out so they dry out a little. (This can be done several days ahead.)

Preheat the oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray.

Place a large sauté pan over medium heat. Add the butter and pork sausage. Break the sausage into small pieces with a wooden spoon and cook for 3-5 minutes.

Add the onions and celery. Cook for a couple minutes, then stir in the mushrooms. Sauté until the sausage is cooked through and the mushrooms are soft, about 5 more minutes. Stir in the fresh chopped herbs, then turn off the heat.

Beat the eggs and chicken broth together and season with 1 1/2 teaspoons salt and 1/2 teaspoon ground black pepper.&nbsp;Stir the broth mixture into the sausage and mushroom mixture.&nbsp;

Fold the bread cubes into the sausage mixture, making sure the cubes are well coated in broth.

Spoon the stuffing into the prepared baking dish. Spread it out evenly, then sprinkle the top with Parmesan cheese.&nbsp;Bake for 45 minutes, or until puffed and golden in the center. Serve warm.&nbsp;

Make this easy traditional stuffing recipe when you’re looking for the easiest and tastiest Thanksgiving stuffing. Made with sourdough bread, veggies, butter, and Italian seasoning, this dish will soon become a holiday favorite!  

Homemade Stuffing Recipe

sourdough bread

celery (chopped)

onion

chicken broth (If you

salt (or

black pepper (or

Arrange bread cubes in a single layer (or as close to it as possible) on a large rimmed baking sheet. Transfer to oven and preheat to 350 degrees. Once oven has fully preheated, remove bread from the oven, transfer bread to the largest bowl you have, and set aside.

In a large skillet over medium-high heat, melt butter. Add celery and onions and stir for 2-3 minutes until celery is tender and onions are translucent. Stir in garlic and cook 1 minute longer until fragrant.

Add celery mixture to bread bowl. Whisk together eggs, Italian seasoning, broth, and salt and pepper. Pour half over the bread, toss to coat. Pour remaining half over the bread, and toss to coat once more.

Transfer bread back to the skillet OR if your skillet is not oven-safe or not large enough, you can transfer it to a greased 9x13 baking pan.

Cover with foil and bake for 40 minutes. Uncover and bake another 20-30 minutes or until top is golden brown. Serve fresh (for best results!) or allow to cool completely, then cover tightly and refrigerate up to 5 days.

This basic Thanksgiving stuffing recipe will be your go-to year after year. Perfect with turkey dinner, it&#x27;s got the traditional flavor your family craves.

Thanksgiving Stuffing Recipe

loaves bread, (cubed (approx. 18 cups or 29 ounces))

onions, (roughly chopped)

celery, (roughly chopped)

chicken stock ((one 32-ounce box))

unsalted butter ((2 sticks), melted)

poultry seasoning

kosher salt, (divided)

Preheat the oven to 275 degrees F.

Arrange the cubed bread in an even layer on baking sheets, and dry in the oven for 30 minutes or until crisp.

Heat the oil in a large skillet over medium heat, then add the onion, celery, and 1 teaspoon of salt.

Cook the onions and celery (stirring) until slightly softened and translucent (about 5 minutes).

Preheat the oven to 350 degrees F, and lightly mist a 3.5-quart baking dish with non-stick spray.

Transfer the dry bread cubes to a large mixing bowl.

Add the cooked vegetables, stock, melted butter, sage, poultry seasoning, remaining salt, and pepper, and toss everything together until well-combined.

Transfer the mixture to the prepared baking dish and bake for 1 hour, or until heated through and slightly browned and crisp around the edges.

Slow Cooker Thanksgiving Stuffing Recipe - Packed with sausage, apples, cranberries and fresh herbs. Save space in the oven with this holiday favorite. 

Slow Cooker Thanksgiving Stuffing Recipe

celery (diced)

sausage

salt

pepper

sage (minced)

rosemary (minced)

flat leaf parsley (chopped)

apple

cranberries

chicken stock (or turkey stock)

bread cubes

melted butter

Saute onions and celery in olive oil over medium heat, until they start to soften.

Add sausage, breaking up as it cooks.

Season sausage with 1 teaspoon of salt and freshly ground pepper to taste.

Once sausage is cooked through, stir in fresh herbs.

Stir in apples and cranberries.

In a large slow cooker, combine breadcrumbs and sausage mixture.

Stir in turkey stock and melted butter.

Cook on low for about 4 hours.

Sprinkle with additional fresh parsley.

Nothing frilly or trendy. Classic, amazing, easy, homemade stuffing that everyone loves!! Simple ingredients with stellar results! It&#x27;ll be your new go-to recipe!!

The Best Classic Turkey Stuffing Recipe

extra-large (about 2 1/2 cups) sweet Vidalia

celery, diced small

Italian flat-leaf parsley leaves, finely minced

cup fresh sage leaves, finely minced

thyme

salt,

pepper,

low-sodium chicken broth, divided

Preheat oven to 250F. Place cubed bread on...

Preheat oven to 250F. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. You must begin with very dry bread or it’ll turn to mush. Tip – To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you’re ready to make the stuffing.

When you’re ready to make the stuffing, transfer...

When you’re ready to make the stuffing, transfer bread to a very large bowl; set aside.

Preheat oven to 350F and spray a 9×13-inch...

Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray; set aside.

To a large skillet, add 3/4 cup (1...

To a large skillet, add 3/4 cup (1 1/2 sticks) butter and heat over medium-high heat to melt.

Add the onions, celery, and cook until vegetables...

Add the onions, celery, and cook until vegetables have softened and are just beginning to lightly brown, about 10 minutes. Stir frequently. Transfer vegetables to bowl with bread.

Add the parsley, sage, rosemary, thyme, salt, pepper,...

Add the parsley, sage, rosemary, thyme, salt, pepper, 1 1/4 cups chicken broth, and toss well to combine; set aside. Note about salt – the saltiness level of low-sodium chicken broth varies, and so do personal preferences, so salt to taste.

To a small bowl, add the remaining 1...

To a small bowl, add the remaining 1 1/4 cups chicken broth, 2 eggs, and whisk to combine. Pour mixture over bread and toss well to combine. Turn mixture out into prepared baking dish.

Dice the remaining 1/4 cup (half of 1...

Dice the remaining 1/4 cup (half of 1 stick) butter into 8 to 10 pieces and evenly dot the butter over the top of the stuffing.

Cover with foil and bake for 40 minutes....

Cover with foil and bake for 40 minutes. Uncover and bake for an additional 40 to 45 minutes, or until top is as lightly golden browned as desired. Serve immediately.

Best Stuffing Recipe

salted butter (plus 1 tablespoon melted butter

Tear the bread into 1-inch pieces* and place in a very large bowl.

When ready to bake, drizzle the 1 tablespoon melted butter on top and bake, covered, for 30 minutes. If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.

This made-from-scratch, savory Thanksgiving cornbread stuffing recipe is filled with sage, thyme, and Italian chicken sausage.

Cornbread Stuffing Recipe

olive oil spray

yellow cornmeal

all-purpose flour flour

baking powder

fat-free milk

honey

neutral tasting oil

chicken

onions (chopped, about 3 cups)

celery (from 6 to 7 ribs)

Black pepper (freshly ground)

all purpose flour

Black pepper

Thyme (pronounced like 'time') is an evergreen herb with culinary, medicinal, and ornamental uses. The most common variety is Thymus vulgaris. Thyme is of the genus Thymus of the mint family (Lamiaceae), and a relative of the oregano genus Origanum.

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Preheat the oven to 400F. Spray a 9-inch round cake pan generously with oil.

In a medium mixing bowl, whisk together the cornmeal, flour, baking powder and 1 teaspoon kosher salt.

Make a well in the center of your dry ingredients and add milk, eggs, honey and oil.

Stir just until the mixture comes together and there are only a few lumps remaining.

Pour the batter into the prepared pan and bake for 22-24 minutes until the top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean.

Once it cools, cube it and set aside. It’s fine to leave it out overnight if making ahead. This makes 9 cups.

For the cornbread:

Preheat oven to 300°F. Spray a 9 x 12 inch baking dish with oil.

Place cubed cornbread on a large sheet pan. Bake, gently stirring twice, until lightly toasted and firm, about 35 minutes. Cool completely; transfer to a large bowl. Increase oven to 350F.

Heat oil in a large nonstick skillet over medium heat. Add sausage and cook, breaking it up until browned.

Add onion, celery and parsley; cook, stirring occasionally, until softened, about 12 minutes.

Add thyme, sage, salt and pepper; continue to cook for 5 minutes.

Add onion mixture to bowl with beaten eggs and cornbread. Drizzle broth over stuffing mixture; gently toss until evenly moistened.

Spoon stuffing into prepared baking dish and bake 350F uncovered for 40 to 45 minutes.

For the stuffing:

Delicious recipe! The only change I made was  I added a few dried cranberries. I think I might have to add this to my thanksgiving menu every year. 

This stuffing has so many ingredients – it’s no wonder that it is so moist and flavorful. Some of the secret ingredients are bacon and pork sage sausage just to name a few. Once you have a bite of this stuffing you will never want to taste another stuffing again. It is seriously the best stuffing on earth. I guarantee it. The best part about this stuffing is that it can be made in the slow cooker.

Thanksgiving Stuffing in a Slow Cooker

pork chops

white bread slices (16 ounces)

bacon

Jimmy Dean premium pork sage sausage

tomatoes (chopped)

onion (finely chopped)

unsalted butter (plus another 1⁄2 stick for topping)

carrot

bag Mrs. Cubbison’s Classic Seasoned Dressing

black olives

Boil pork chops in some water with 1 teaspoon salt added until cooked all the way through, about 20 minutes. When cool, chop into small 1⁄4-inch pieces and then finely chop in a food processor and set aside. Reserve cooking water.

Toast bread slices on a cookie sheet in the oven or in a toaster and when cool tear into small 1⁄2-inch pieces and set aside.

Chop bacon into 1⁄2-inch pieces and fry in a large skillet until cooked but not crispy; drain and set aside. Discard the drippings.

In the same skillet, cook the sausage, breaking it up or mashing with a potato masher as it cooks. Drain and set aside.

In the same skillet used for cooking the bacon and sausage, sauté the tomatoes and onion about 5 to 7 minutes. Add chopped pork chops, cooked bacon, and cooked sausage and stir together and simmer for a few minutes allowing the flavors to come together. Remove from heat and set aside to cool.

In a separate large pot, combine the chicken broth, butter, carrots, and celery. Let come to a boil. Add 1 bag of dressing (there are 2 in the box) and mix well. Remove from heat. Allow to cool.

In a large bowl, combine toasted bread pieces with the sausage mixture and dressing mixture. If this is too dry add some pork chop water or chicken broth, a little at a time.

Add black olives, poultry seasoning, and black pepper to taste. Mix well, cover, and refrigerate overnight, allowing the flavors to incorporate.

Spray slow cooker with non-stick cooking spray. Add stuffing and put 4 pats of unsalted butter on top of stuffing. Cook on high for about 1 hour until it gets to a boiling stage and bread expands, then lower temperature to low. This will keep it warm until it’s ready to be served (make sure it doesn’t burn on the sides).

Preheat oven to 350 degrees F. Place stuffing in a 9x11-inch greased pan and add 4 to 6 pats of butter on top of the stuffing. Cover with aluminum foil. Bake for about 1 to 1 1⁄2 hours, uncovering the last 10 to 15 minutes.

Oven Baked Variation:

A delicious traditional Thanksgiving Sausage Stuffing made with onions, celery, apples, and pork sausage with a perfect blend of fresh herbs and spices.  

bread

lb. pork sausage sausage

unsalted butter

sweet yellow onion

sage leaves

chicken broth or chicken stock

Preheat oven to 350 degrees.  Spray a 9x13-inch baking dish with nonstick cooking spray for easy cleanup. 

Prepare by drying out the bread several days in advance or spread the bread out on baking sheets and place it in the oven at 275 degrees for about about 45 minutes tossing it several times. 

In a large skillet over medium heat, brown the sausage breaking it up as it cooks. About halfway through the browning process, add the butter and melt it. Add the onion, celery, and apple. Continue cooking until the onions and celery are soft. Reduce the heat to low. Add the garlic, parsley, rosemary, thyme and sage.  Cook for 1 minute, stirring constantly. 

In a large bowl, toss together the dried bread, sausage mixture, chicken broth, salt, black pepper, and beaten eggs. Spoon into a greased casserole, cover, and bake for 30 minutes. Remove cover, raise oven temperature to 375 degrees, and continue baking for 15 minutes or until the top begins to brown. Place under the broiler for a minute if more browning is desired.

I love classic recipes and this is something I know my whole family would enjoy eating. Perfect for Thanksgiving or Christmas family meal

This stuffing was so so good!!! I had never had sausage stuffing before and this is my new favorite. I just love adding fresh sage, thyme, and rosemary!

I have often thought about making my own stuffing from fresh, and admit I do use packet usually. Think I might have to give this a go as will be so much nicer

This stuffing is really flavorful! And it is so easy to make, too!

Easy and flavorful! I love this side idea for Thanksgiving!

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