Traditional Thanksgiving Stuffing: A Family Favorite Recipe

Ingredients

  • 1 loaf of day-old bread, torn into pieces
  • 1 cup of unsalted butter
  • 2 medium onions, chopped
  • 4 stalks of celery, chopped
  • 2 carrots, chopped
  • 2 cloves of garlic, minced
  • 1 cup of mushrooms, chopped
  • 1 tablespoon of fresh thyme, chopped
  • 1 tablespoon of fresh sage, chopped
  • 1/2 tablespoon of fresh rosemary, chopped
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 2 large eggs, beaten
  • 3 cups of chicken broth
  • 1/2 cup of fresh parsley, chopped

Steps and instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish and set aside.
  2. Place the torn bread in a large bowl and set it aside.
  3. In a large skillet, melt the butter over medium heat. Add the onions, celery, carrots, and garlic. Cook until the vegetables are tender, about 10 minutes.
  4. Add the mushrooms, thyme, sage, rosemary, salt, and pepper to the skillet. Cook for another 5 minutes.
  5. Pour the vegetable mixture over the bread in the bowl. Stir well to combine. Allow the mixture to cool.
  6. In a separate bowl, whisk the eggs and chicken broth together. Pour this over the bread mixture and stir well. Stir in the parsley.
  7. Transfer the stuffing mixture to the prepared baking dish. Cover the dish with aluminum foil.
  8. Bake in the preheated oven for 30 minutes. Then uncover and bake for an additional 15 minutes, or until the top is golden brown and crispy.
  9. Remove from the oven and let it sit for a few minutes before serving.

Tools for making

  • Large bowl - for mixing the torn bread and vegetable mixture
  • Skillet - for cooking the vegetables and mushrooms
  • Baking dish - for baking the stuffing in the oven
  • Whisk - for combining the eggs and chicken broth
  • Aluminum foil - to cover the baking dish while baking

Recipe variations

  • Vegetarian/Vegan Option: Substitute the chicken broth with vegetable broth and omit the eggs. You can also add roasted vegetables or plant-based protein alternatives like tofu or tempeh.
  • Gluten-Free Option: Use gluten-free bread instead of regular bread. Ensure that all other ingredients are gluten-free or certified gluten-free.
  • Meat Lovers Option: Add cooked and crumbled bacon or sausage to the vegetable mixture before combining with the bread.
  • Fruit and Nut Variation: Add dried cranberries, chopped apples, and chopped pecans or walnuts to the stuffing mixture for a sweet and savory twist.
  • Herb Variation: Experiment with different herbs like parsley, cilantro, or basil for a unique flavor profile.
  • Spicy Variation: Add diced jalapenos or red pepper flakes to the vegetable mixture to give the stuffing a spicy kick.
  • Cheesy Option: Sprinkle grated cheese, such as cheddar or Parmesan, on top of the stuffing before baking for a cheesy crust.
  • Grain-Free Option: Replace the bread with cauliflower rice or cooked quinoa for a grain-free stuffing.

Recipe overview

Get ready to create a delicious dish that's a staple of every Thanksgiving feast - stuffing! This recipe makes use of day-old bread, a medley of fresh vegetables, and aromatic herbs for a hearty and flavorful side that's sure to impress. With this easy recipe, you'll sauté vegetables in butter, blend them with torn bread, and bake until it reaches a perfect golden-brown crispiness. It requires some prep work, but the result is a mouthwatering stuffing that's soft, moist, and brimming with savory goodness. This stuffing is the perfect complement to your Thanksgiving turkey, but it's so good, you might just want to make it all year round!

Common questions

  1. Can I use fresh bread instead of day-old bread? Yes, you can use fresh bread if you don't have day-old bread. However, using day-old bread helps to achieve a firmer and more textured stuffing.
  2. Can I use salted butter instead of unsalted butter? Yes, you can use salted butter if that's what you have on hand. Just keep in mind that the overall saltiness of the stuffing may be slightly higher, so consider adjusting the amount of salt added accordingly.
  3. Can I substitute or add different vegetables? Absolutely! Feel free to add your favorite vegetables or substitute them based on your preferences. Just ensure that the total amount of vegetables remains relatively the same to maintain the balance of flavors.
  4. Can I make this stuffing ahead of time? Yes, you can prepare the stuffing ahead of time. Simply follow the recipe until step 7, cover the baking dish with foil, and refrigerate. When you're ready to bake, allow the dish to come to room temperature before baking as directed.
  5. Can I freeze the leftover stuffing? Yes, you can freeze the leftover stuffing. Let it cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining the bread and vegetable mixture.
  • Skillet - A large skillet for sautéing the vegetables.
  • Whisk - Used to whisk together the eggs and chicken broth.
  • Baking Dish - A greased baking dish for baking the stuffing.
  • Aluminum Foil - Used to cover the baking dish while baking.
  • Spatula - A tool for stirring and transferring the stuffing mixture.
  • Oven Mitts - Essential for handling hot dishes and removing them from the oven.

Origin stories

The tradition of stuffing, or dressing as it's called in some parts of the U.S., dates back to the Roman Empire where recipes for stuffed chicken, rabbit, pork, and more can be found in Apicius, a Roman cookbook. Fast forward to the first Thanksgiving celebrated by the Pilgrims and Wampanoag Indians, stuffing was likely used to fill the cavity of the turkey, however, the ingredients were far from what we use today. Herbs, onions, oats, and possibly other meats were used in the early versions of this stuffing. Today, we've come to know and love the bread-based stuffings filled with vegetables, herbs, and sometimes sausage or apples, a far cry from the Roman and early American versions. This evolution showcases the beautiful way in which food adapts and grows through time and across cultures.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.