Thanksgiving stuffing tips, recipes are written below.
If stuffing your turkey, estimate one cup of stuffing for each pound of turkey.
A 10-pound turkey will get 10 cups of stuffing.
Be careful not to overstuff your turkey as this could cause it to become dried out.
To prevent your stuffing from getting too mushy, keep dry and wet ingredients separate until right before stuffing the bird or casserole dish.
If you like the stuffing a little drier and cake-like, add an egg or two.
Dress up your stuffing with nuts, fruit, wild rice, sausage or liqueurs and try new spice combinations to reflect regional tastes.
Herb and Sausage
- 16 cups 1-inch bread cubes white or sourdough (1 1/2 pound loaf)
- 8 tablespoons 1 stick unsalted butter
- 2 cups medium-diced yellow onion 2 onions
- 1 cup medium-diced celery 2 stalks
- 2 Granny Smith apples unpeeled, cored and large-diced
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 pound sweet or spicy Italian sausage casings removed
- 1 cup chicken stock
- 1 cup dried cranberries
Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt, and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
- 1/2 stick 4 tablespoons unsalted butter, plus more for baking dish
- 1 pound loaf whole-wheat bread cut into large dice
- 3 cloves garlic thinly sliced
- 3 celery ribs roughly chopped
- 1 large red onion roughly chopped
- Salt and freshly ground black pepper
- 1 cup dried cherries
- 1 cup dried apples roughly chopped
- 1 cup roughly chopped pecans
- 1 tablespoon finely chopped fresh thyme leaves
- 1 tablespoon finely chopped fresh sage
- 1 cup vegetable broth
- 1/2 cup apple juice
Preheat the oven to 350 degrees F. Coat a 13 by 9-inch baking dish with butter and set aside.
Add the bread in a large bowl and set aside. Meanwhile, add 1 tablespoon of the butter to a large frying pan over medium heat. When it foams, stir in the garlic, celery, and onions, and season with salt and freshly ground black pepper, to taste. Cook, stirring occasionally, until just softened, about 5 minutes. Add the thyme and the sage and cook until fragrant, about 1 minute.
Remove from the heat and stir in the cherries, apples, and the pecans. Transfer to the bowl with the bread and toss to evenly combine.
Combine the remaining butter with the broth and the apple juice in a small saucepan and bring to a simmer over medium heat. Drizzle over the bread mixture and toss to coat. Transfer to the prepared baking dish and bake until golden brown on top and heated through and the internal temperature registers 160 to 165 degrees F on an instant-read thermometer, about 30 to 45 minutes.
- 2 baguettes country, or sourdough bread (1 pound)
- 8 tbsp. butter plus more for baking dish
- 1 large onion diced (about 2 1/4 cups)
- 4 stalks celery thinly sliced
- 2 cloves garlic minced
- 1/2 c. freshly chopped parsley
- 1 tbsp. freshly chopped sage minced
- 1 tbsp. fresh thyme leaves minced
- 1/2 tbsp. freshly chopped rosemary
- Kosher salt
- Freshly ground black pepper
- 4 c. low-sodium chicken broth
- 2 large eggs beaten
The day before: Tear or slice bread into 1/4" cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.)
When you're ready to make the stuffing: Preheat oven to 350º and butter a large baking dish. In a large skillet over medium heat, melt butter. Add onion and celery and cook until soft and fragrant, 8 minutes. Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper.
Place bread in a large bowl and add skillet mixture. Toss to combine. In a medium bowl, whisk together chicken broth and beaten eggs and pour over bread mixture. Season generously with salt and pepper and toss until completely coated.
Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 to 20 minutes more.
Better Stovetop Stuffing
- 2 medium onion minced
- 2 stalk up to 3 celery, chopped fine
- 2 tbsp butter
- 1 ⁄2 tsp poultry seasoning
- 2 cup chicken broth (or turkey broth or vegetable broth)
- 2 package 6 ounces each stovetop-style seasoned stuffing mix
- 1 hot water
Saute onions and celery in butter.
Sprinkle with poultry seasoning.
Set aside to cool slightly.
Toss this mixture into your favorite dry stuffing mix.
Heat broth and set aside.
Read directions on your favorite stuffing mix box.
Add enough hot water to the broth to make up the required liquid needed.
(Omit butter the recipe calls for as it was already used to saute vegetables.)
Pour over stuffing/ vegetable mixture and mix well.
Stuff your chicken or turkey. For a side dish place stuffing in a baking dish; cover and bake for 15 to 25 minutes at 325 degrees Fahrenheit.
Another Stovetop Stuffing Upgrade Suggestion
Start with three slices of bacon and sauté them in the pot cook until they’re crisp. Remove them to a paper towel and crumble up into pieces, then add 3 tablespoons of olive oil and 1 leek, sliced thin, to the pan. Cook for around 10 minutes, until the leek is really soft and almost jammy. Now add 1½ cups of chicken stock (instead of the water called for) and a splash of white wine. Bring everything to a boil, then follow the package directions (minus the butter), putting two slices’ worth of crumbled bacon back in when you add the stuffing mix. Garnish with the last bit of bacon and a little fresh parsley.