World’s Best Thanksgiving Stuffing

September 10, 2019thetipsyhousewife

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In the real world it is really early to be thinking about Thanksgiving stuffing. But in recipe blogger world, in order for me to have google show this recipe when people search for Thanksgiving recipes come November, I have to post this now. So please bear with me. I live in Chicago but just came home from a long stay at my Mom’s home in Michigan where it was in the low 40’s and high 30’s some nights. I was in a Fall frame of mind when I was there and made this stuffing. If you have followed me for some time you may or may not know that I work as a brand ambassador for a local Chicago company called Chateau Foods. Chateau is a 92 year old family owned company that makes Czech inspired bread dumplings. Czech bread dumplings are slices of bread that are thicker, more absorbent and slightly spongy than regular bread. They are traditionally served as a base for pork roasts, beef roasts or stews and are meant to absorb the meat juices and gravies for you to eat and without getting soggy. They are steamed before serving and they are absolutely delicious. You can read about a traditional recipe using these bread dumplings here. It is my job to think up new ways to use the dumplings and one day last year I was thinking about the dumplings and also stuffing and I had a light bulb moment. What if I use the bread dumplings to make stuffing? It made total sense in my head, the dumplings are designed to absorb broth and gravies without getting soggy, I already knew they make great french toast because of those reasons, so why not stuffing? I went ahead and tried it with my traditional stuffing recipe but replaced the white bread with the bread dumplings and it was then and there that the World’s Best Thanksgiving Stuffing was born! The greatest thing about using these bread dumplings is that you don’t have to dry them out before using them for this recipe for the World’s Best Thanksgiving Stuffing. You simply thaw, cube them and carry on with the rest of the recipe. The other good news is that the bread dumplings can be used to make any stuffing recipe. As a home cook I know that stuffing is very personal to every family. I had twelve of my recipe blogging friends try the bread dumplings in place of the bread or croutons in their own personal recipes and the overall consensus was that the dumplings were PERFECT for their recipes and better than the bread they normally use. If you don’t yet have your own personal Thanksgiving stuffing recipe, I encourage you to try this recipe for this World’s Best Thanksgiving Stuffing recipe and it may just become your new holiday tradition.

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In order to make this World’s Best Thanksgiving Stuffing you will need to get your hands on the bread dumplings. They are available all over Chicago in the frozen food section of most grocery stores. You can also CLICK HERE to enter your zipcode to see if they are available where you live. If not, they are available for online ordering. They are pricey to ship because they must be kept frozen. To me, they are worth the splurge for the holidays. A lot of my readers have shared that they split a case with a friend or two in order to cut down on shipping costs and I thought that was a great idea as well. So once you get your hands on some dumplings, here is what else you will need to make the World’s Best Thanksgiving Stuffing:

Chateau Bread Dumplings
The bread dumplings look like this and they are found in the frozen food section of your grocery store.
The bread dumplings make the best Thanksgiving stuffing.
This is what the bread dumplings look like when they are out of the package.
Thanksgiving stuffing with sausage, celery, onions and mushrooms
This is the best Thanksgiving stuffing you will ever try.

World’s Best Thanksgiving Stuffing

This recipe makes one casserole dish full and will serve 14 to 16 people if being served with Thanksgiving dinner. It would serve 8 as a solo side dish.

Ingredients

  • 1 16 ounce package of pork breakfast sausage
  • 2 C of diced celery
  • 2 C of diced onion
  • 2 c of diced mushrooms
  • 1 stick of butter
  • 2 boxes of bread dumplings, thawed and cubed
  • 1 32oz carton of chicken or turkey broth
  • 1 C of milk
  • 2 eggs
  • poultry seasoning, garlic powder, salt and pepper

Tipsy Tip – I do not include measurements for the spices. Everyone has different taste buds and therefore I do not like to give measurements. Personally I prefer a lot of black pepper in my stuffing while some may not like. I encourage you to start with a couple teaspoons of  each spice and adjust after tasting the stuffing. Original Tipsy (my Mom) likes to add celery seed or celery salt to her stuffing and that is also delicious. You can also add sage if you like. This is just how I personally make this stuffing but you should add what you like and the amount you like.

World's Best Thanksgiving Stuffing
Mushrooms, Onions & Celery are what make this stuffing great.

The steps are pretty easy for making this stuffing. Here is what you will need to do to make the World’s Best Thanksgiving Stuffing:

Steps

  1. In a large skillet crumble your pork sausage and brown it. When it’s halfway through cooking, add the butter, celery, mushroom and onions.
  2. Saute everything until its cooked well but the veggies still have some crunch to them.
  3. Season the sausage and veggies with your salt, pepper, garlic powder and poultry seasoning. You should season this to your preference. We use about 2 T of poultry seasoning, 1 T of garlic powder and a couple of teaspoons of salt and pepper.
  4. Add your cubed bread dumplings to a casserole dish, there is no need to dry out or toast the dumplings, they are perfect just thawed and cubed.
  5. Add the meat and veggie mixture to the cubed dumplings and toss to combine well.
  6. Pour the chicken broth over the mixture, it will look quite soggy. Stir to combine well.
  7. Whisk your eggs with the milk and add that to the mixture as well. This will all look very soggy, no cause for concern. We add a sprinkle of poultry seasoning, garlic powder and salt and pepper to the top before baking.
  8. Bake in a 375 degree oven for about 45 minutes. You will know when its done when the center is firm and the top is browned. If the top is getting too brown and the center isn’t set yet, you can loosely cover with foil.
Bread Dumplings make the World's Best Thanksgiving Stuffing
The bread dumplings only need to be thawed and cubed. They do not need to be toasted. They perfectly absorb the liquids and the result is the best texture of stuffing, moist, not soggy and a little crisp on top.
Bread Dumpling Thanksgiving Stuffing
You can make the stuffing the night before, refrigerate and bake it the next day.

World's Best Thanksgiving Stuffing

This stuffing is savory and has the perfect texture. Moist but not soggy, light as air with a crispy top.

*Highlight this recipe for a more printer friendly version.

World’s Best Thanksgiving Stuffing

Ingredients

  • 1 16 ounce package of pork breakfast sausage
  • 2 C of diced celery
  • 2 C of diced onion
  • 2 c of diced mushrooms
  • 1 stick of butter
  • 2 boxes of bread dumplings, thawed and cubed
  • 1 carton of chicken broth
  • 1 C of milk
  • 2 eggs
  • poultry seasoning, garlic powder, salt and pepper

Steps

  1. In a large skillet crumble your pork sausage and brown it. When it’s halfway through cooking, add the butter, celery, mushroom and onions.
  2. Saute everything until its cooked well but the veggies still have some crunch to them.
  3. Season the sausage and veggies with your salt, pepper, garlic powder and poultry seasoning. You should season this to your preference. We use about 2 T of poultry seasoning, 1 T of garlic powder and a couple of teaspoons of salt and pepper.
  4. Add your cubed bread dumplings to a casserole dish, there is no need to dry out or toast the dumplings, they are perfect just thawed and cubed.
  5. Add the meat and veggie mixture to the cubed dumplings and toss to combine well.
  6. Pour the chicken broth over the mixture, it will look quite soggy. Stir to combine well.
  7. Whisk your eggs with the milk and add that to the mixture as well. This will all look very soggy, no cause for concern. We add a sprinkle of poultry seasoning, garlic powder and salt and pepper to the top before baking.
  8. Bake in a 375 degree oven for about 45 minutes. You will know when its done when the center is firm and the top is browned. If the top is getting too brown and the center isn’t set yet, you can loosely cover with foil.
Thanksgiving stuffing with sausage, celery, onions and mushrooms
This is the best Thanksgiving stuffing you will ever try.

 

This stuffing is perfect for the holidays, but it also makes a great Sunday dinner to accompany a roast chicken, pork roast or any protein really. It can even be a complete meal because it has the veggies and the sausage in the stuffing. I have served this stuffing with some pan fried pork chops and even stuffed chicken breasts with it. You will see that this stuffing is super moist, not soggy and has a unique light and airy texture. As I mentioned before, you can make this particular recipe if you choose, but you can also use your own recipe for stuffing and swap out your usual bread base for the dumplings. Once you give the dumplings a try they are going to be your new holiday specialty ingredient just like how french fried onions and Campbells soup is to the green bean casserole and how the Jiffy corn muffin mix is to the corn casserole. I served this stuffing at a grocery store opening as a demo and many of the customers were asking if they could buy the stuffing already made. It’s that good. I hope you give this recipe a try and love it as much as we do. As always, thank you for reading and happy eating!

Love, Tipsy

tipsy

For more great stuffing recipes using the bread dumplings, check out the links below.

Slow Cooker Stuffing from Norine’s Nest

Thanksgiving Stuffing from Mary Mangia

Stuffing for Two from Aperitif Friday

17 Comments

  • Pat

    October 16, 2019 at 6:46 pm

    What is abread dumpling?

    1. thetipsyhousewife

      October 21, 2019 at 4:39 pm

      Everything is explained in detail in the blog post

  • Anonymous

    November 10, 2019 at 4:58 am

    What size of chicken broth is used?

    1. thetipsyhousewife

      November 10, 2019 at 6:50 am

      32 oz carton

  • Robin

    November 10, 2019 at 10:59 am

    Hello,
    I might try this dressing this year, but I’m confused about how many it serves. I see 3 pans of dressing on your blog. So, is this for 1….9 x 12 pan…or 3 pans of it?
    Also, would these bread dumplings be good, in another dressing recipe, as well?
    So basically asking, could the bread dumplings take the place of dried bread cubes in any dressing recipe?
    Thanks!

    1. thetipsyhousewife

      November 10, 2019 at 11:29 am

      Hi! Yes the bread dumplings can be used in place of bread or stuffing cubes for any recipe. This recipe makes one casserole dish that would serve 14 to 16 portions

  • Anonymous

    November 10, 2019 at 12:10 pm

    Thank you! I can’t wait to try it!!

    1. thetipsyhousewife

      November 10, 2019 at 12:11 pm

      Email me a pic when you’re done and I can share it on my blog!

  • Jenn

    November 12, 2019 at 10:02 am

    I can’t get bread dumplings, so can I substitute cubes bread? What type would you recommend?

    1. thetipsyhousewife

      November 12, 2019 at 10:51 am

      No I’m sorry the recipe is specifically based around the bread dumplings. Anything else would be soggy. So sorry

  • Lucy

    November 13, 2019 at 3:21 pm

    Where can i find bread dumplings ? I live in California

    1. thetipsyhousewife

      November 15, 2019 at 5:23 pm

      You will have to order them online from the company , that’s the only option for you right now. Chateaufoods.com . Shipping is pricey though because of them being frozen

  • Kate

    November 14, 2019 at 11:32 am

    Where can I find this recipe for the crock pot?

    1. thetipsyhousewife

      November 14, 2019 at 11:36 am

      All you do is add it to your crock made the same way but instead of the oven you cook it on low 8 hours. I like to put it in a casserole at the end and crisp it up but it’s not necessary

  • Anonymous

    November 17, 2019 at 11:37 am

    Hi there – making this today and want to confirm that for the recipe you only need two 13 OZ boxes of the bread dumplings, it looks like from your picture of the opened dumplings you have four boxes worth of dumplings. Thank you!

    1. thetipsyhousewife

      November 17, 2019 at 11:40 am

      Yes two boxes

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