This classic stuffing recipe uses simple ingredients for a stuffing that's easy to make and that everyone will love!
When it comes to Thanksgiving dinner, are you a traditionalist or do you like to experiment with new recipes every year?
My family has a handful of tried and true Thanksgiving recipes that we make every year and never deviate from. We may add some new recipes to the table - a new side dish or pie we've been wanting to try - but we always serve them along side the classics.
Over the next few weeks I’ll be sharing those tried and true recipes with you! I’m kicking things off with my all-time favorite stuffing recipe, and I'll be sharing my favorite homemade cranberry sauce and homemade gravy recipes in the coming weeks, so be sure to check back.
This stuffing is incredibly easy to make. It's not too dry and not at all wet or soggy; it's texture is just right. And it has a simple and delicious flavor that will complement the rest of your meal perfectly.
[recipe title="Homemade Stuffing" servings="6-8 (makes 8 cups)"]
1 loaf sandwich bread
1 cup chopped celery (about 5 stalks)
1/2 cup chopped sweet onion (about 1/2 small onion)
1 tsp. thyme
1 tsp. parsley
salt and pepper
1-1/2 cup chicken broth
1 T butter
Set the bread out on a wire rack overnight to let it become stale. Or, if you're in a hurry, lay the bread on a cookie sheet and bake in a 350°F oven for 15 minutes until the bread becomes a bit crisp.
Break up the stale bread into small bits and add it to a large bowl with the celery, onion, thyme, parsley, salt and pepper. Toss to combine. Sprinkle the chicken broth over the bread mixture and stir until bread is moistened throughout. The mixture should stick together a bit.
Melt butter in a roasting pan over the stove. Add the stuffing and cook about 10 minutes until stuffing browns a bit.
Spray a 2-1/2 qt. casserole dish with cooking spray. Transfer stuffing to the casserole dish and cover with foil. Bake at 350°F for 30 minutes.
Alternatively, you can cook the stuffing inside your turkey. Be sure to stuff the bird right before it goes in the oven, and cook the stuffing until the center of the stuffing reaches a temperature of 165°F.