Thanksgiving Stuffing: The Ultimate Guide to Delicious Side Dishes Recipe
This Thanksgiving Stuffing recipe is a classic and flavorful side dish featuring a blend of sautéed vegetables, dried cranberries, nuts, and aromatic herbs, all combined with cubed day-old bread and baked to golden perfection. Perfect for serving alongside turkey or any festive meal, it offers a moist, savory, and slightly sweet balance with a crispy top.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8-10 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Vegetables and Flavorings
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 1 cup cremini mushrooms, finely chopped
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts or pecans
- 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried sage)
- 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried thyme)
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Base and Binding
- 12 cups cubed bread (day-old bread works best, crusts removed)
- 4 cups chicken broth (low sodium preferred)
- 1/2 cup chicken stock (optional, for extra moisture)
- 2 large eggs, lightly beaten
- 1/4 cup butter, melted
Instructions
- Prep the Aromatics: Finely chop the onion, celery, and mushrooms to prepare the base flavors.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and celery; cook for about 5-7 minutes until softened, stirring occasionally to prevent burning.
- Cook Mushrooms: Add the chopped mushrooms to the skillet and cook for another 5-7 minutes until they brown and release their moisture.
- Add Flavorings: Stir in the dried cranberries, chopped nuts, sage, thyme, poultry seasoning, salt, and pepper. Cook everything together for 1-2 minutes to combine the flavors.
- Cool the Mixture: Remove the skillet from heat and allow the vegetable mixture to cool slightly.
- Prepare Bread Cubes: Remove crusts from day-old bread and cut into 1-inch cubes. If using fresh bread, toast lightly to dry it out.
- Combine Bread and Veggies: In a large bowl, mix the cooled vegetable mixture with the bread cubes, tossing gently to combine.
- Make Egg and Butter Mixture: In a separate bowl, whisk together the eggs and melted butter until smooth.
- Add Egg Mixture: Pour the egg and butter mixture over the bread and vegetable mixture, tossing gently to evenly coat.
- Add Broth: Gradually pour in the chicken broth, stirring and tossing until the bread is moistened but not soggy. Optionally add chicken stock for additional moisture.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking.
- Transfer to Baking Dish: Grease a 9×13 inch baking dish or use individual ramekins. For stuffing a turkey, fill the cavity loosely with the mixture.
- Bake the Stuffing: Bake for 45-60 minutes until the top is golden brown and the stuffing is heated through (internal temperature of 165°F or 74°C if inside a turkey). For a crispier top, broil briefly at the end but watch carefully to prevent burning.
- Rest Before Serving: Allow the stuffing to rest for 10 minutes after baking to set and improve flavor.
Notes
- Day-old bread works best because it soaks up the liquids without becoming mushy.
- Use low-sodium chicken broth to control salt levels in the dish.
- For a vegetarian version, substitute vegetable broth and omit chicken stock and eggs or use alternatives.
- If stuffing a turkey, make sure the stuffing reaches an internal temperature of 165°F (74°C) to ensure safety.
- Broiling at the end enhances the texture by creating a crispy top layer.
Keywords: Thanksgiving stuffing, holiday side dish, bread stuffing recipe, savory stuffing, baked stuffing, traditional stuffing
