Thanksgiving is my favorite holiday, and my absolute favorite dish at the table is stuffing. I have always wondered why I only choose to make it during the holiday season because I love it so much. Most people have their own way of making this particular dish, but the base is usually the same. Personally, I like making mine not "stuffed" inside my turkey for a couple of reasons: it is proven to be safer to cook in it's own dish and it also creates a delicious crust on top, which is what we all really want anyway! Make a stuffing this year that will complement your turkey beautifully and do it effortlessly at the same time with my simple recipe.
Things You'll Need
- 6 cups of torn or diced bread (usually 1 large loaf will do)
- 1 cup of chopped celery
- 1 diced onion
- 1 pound spicy breakfast sausage (optional if you prefer a meatless stuffing)
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh thyme
- 1 tablespoon dried poultry seasoning
- 3 to 4 cups of chicken, turkey, or veggie stock (You can use the juices from your turkey here and it will make your stuffing extra delicious)
- Salt and pepper to taste
- 1 tablespoon butter
You can use any type of bread that you like, including cornbread, or a combination of a couple. If your bread is slightly stale, it is actually better!
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Step 1: Preheat the oven to 350 degrees.
Step 2: Brown the sausage.
If using, brown the sausage in a large skillet on medium-high heat and then drain on a paper towel lined plate, leaving the grease in the pan.
Step 3: Saute the veggies and herbs.
On medium heat, add butter to the same pan that you used to cook the sausage. Add the celery, onion, and herbs to the pan along with the salt and pepper and cook until the vegetables are tender.
Step 4: Add the sausage to the veggies.
Add the browned sausage to the sautéed vegetables and cook for another minute. Turn off heat.
Step 5: Combine the bread and chicken stock.
Add the sausage and vegetable mixture to the torn or diced bread in a large bowl and stir to combine. Starting with one cup, stir the stock into the bread and sautéed mixture. Add the poultry seasoning and then keep adding stock, one cup at at time, until the bread is just moistened. Taste, and add more salt and pepper if needed. (You will probably need to add some at this point because the bread soaks a lot of the flavor up.)
Step 6: Spray a baking dish with non-stick spray.
Spray a 12-inch round baking dish or a 9 x 13 rectangle baking dish with non-stick spray and add the stuffing to the pan in an even layer.
Step 7: Bake for 35 to 45 minutes.
Bake the stuffing until golden brown on top. Serve immediately.
You can make the stuffing the day before your Thanksgiving dinner for a time-saving option, and then simply pop it into the oven the day of your company.
Feel free to tweak this recipe to make it a version of your favorite flavors. I love the idea of adding roasted butternut squash in this recipe for a vegetarian option. Either way, I hope you find this stuffing as delicious as I do.