Classic Thanksgiving Stuffing
Something To be Thankful For
While this recipe is called Classic Thanksgiving Stuffing, it is in fact, perfect for any time of year. One of my favorite Sunday dinners is stuffing and roasted chicken.
When I need to feed a crowd, I put all my effort into making this stuffing and buy some beautiful rotisserie chickens. It is a perfect fall meal.
This stuffing recipe is also very easy to make, but special enough to serve on a holiday. It is great with turkey, in a crown roast of pork, delicious with chicken, and even better with beef roasts.
Save Time And Make Ahead
One of the most beautiful things about this recipe is that it can be made up to two days in advance. In fact, the longer it sits allowing the flavors to meld, the better it is.
During the holidays I enjoy a glass (or two) of wine while making this and then let it sit in the fridge for a day or two until it is time to bake.
If you decide to make this recipe ahead of time, the only trick is to let this rest outside of the fridge for about thirty minutes before baking it.
Start With A Good Base
For years I have made my stuffing recipe with a local Chicago brand of bread called Chateau Dumplings. They are a frozen food item that make the perfect base for stuffing, but unfortunately, they are not available everywhere, or outside the United States.
For years that recipe has gone viral on the Internet but I get hundreds of messages asking me how to make this amazing stuffing recipe if there is no access to the bread dumplings.
I FINALLY have been able to make this recipe accessible to all by using French Bread. Specifically I used these French Rolls from another local brand called Turano Baking, but any French roll or bread will do. The key is to find a bread that has some bite to it and a thin but slightly chewy crust.
I used about 9 rolls for this recipe and that equaled to about 15 cups of bread cubes.
No Dry Bread
The trick to the delicious flavor and texture of this stuffing is to NOT dry the bread cubes out. I allow this bread to be fresh so that the savory broth and juices soak into the delicious bread.
I cut the bread into small, bite sized, even cubes so that they soak up the flavors evenly. Make sure that you are careful about cutting the bread small enough and even enough so that the texture is perfect.
No Mushrooms, No Problem
I finely dice all the veggies in this recipe, but especially the mushrooms. If you have people who are not fans of mushrooms you can dice these small enough that they won’t recognize them.
If you absolutely do not want mushrooms in this recipe you can omit them. It would be my recommendation to add a couple of shakes of soy sauce to the veggies if you do decide to omit the mushrooms to add that layer of flavor you are missing.
Use The Celery Leaves
I use some of the celery leaves when I am mincing the celery . This adds an extra layer of flavor to your stuffing that will leave people wondering “what is that delicious flavor?”
Just be sure to mince the celery leaves finely.
Classic Thanksgiving Stuffing
This recipe takes a little bit to cut all the veggies properly but it is worth the few extra minutes it takes. I know that my family loves this recipe and I know yours will too!
Full, Printable Recipe
Classic Thanksgiving Stuffing
An easy holiday stuffing that can be prepared up to two days in advance and baked the day you are ready to serve. Savory sausage, onions, celery and mushrooms make for a delicious side to your turkey or roast. This recipe also makes the BEST leftovers for your holiday sandwiches.
Ingredients
- 1 16 ounce package of pork sausage roll
- 2 cups of finely diced celery with the leaves
- 2 cups of finely diced yellow onions
- 2 cups of finely diced mushrooms (any variety)
- 4 cups of chicken or turkey broth
- 1 cup of milk
- 2 eggs
- 2 teaspoons of celery salt
- 1.5 tablespoons of poultry seasoning
- 2 teaspoons of sage
- 2 teaspoons of celery seed
- Black pepper to taste
- Approximately 15 cups of cubed French Rolls or French bread cut into small cubes. I used 9 French Rolls.
- 1 stick of salted butter
Instructions
The seasoning measurements in this recipe are a suggestion. I recommend seasoning and tasting and adding more or less to your preferences. The measurements included for the seasonings are my preference and can be adjusted to your liking.
- Add the sausage to a large skillet and use a spatula or ground meat chopper to break up the sausage as it cooks into a very fine crumble.
- Add the onions, mushrooms and celery (with the minced celery leaves) to the sausage and cook low and slow until the celery is soft, the mushrooms and onions are golden brown and all the liquid is evaporated out of the skillet.
- While the veggies and sausage cook, whisk two eggs with the milk in a bowl, and cube up your bread into small cubes. About 1 inch cubes. This step is important so that the liquids absorb properly and evenly.
- When the veggies and sausage have properly cooked and there is no liquid left in the pan, begin seasoning your veggies and sausage with the celery seed, celery salt, black pepper, poultry seasoning, and sage. Taste as you go, allowing the seasoning to sauté with the veggies and meat for a few minutes and then add more if needed.
- When you have the seasonings adjusted to your liking, add the 4 cups of chicken broth and bring this to a boil. Add half the stick of butter, when the mixture comes to a boil, reduce heat to a low simmer and let simmer for 10 to 15 minutes.
- Add your bread cubes to a large bowl, I like to add half, then add the mixture and then add the other half of the bread to make sure all the bread is absorbing the liquids. (see next step)
- After the mixture has simmered, working in batches, combine the sausage mixture with the cubed bread in a large bowl. This mixture will be very wet. Once the bread is all combined with the sausage mixture, let it rest on counter for 15 minutes. Then add the milk and eggs, Stirring well to combine.
- Add the mixture to a greased casserole dish, add the rest of the butter to the top in thin slices spread out and season the top with a little bit of the herbs and salt you used in the mixture.
- This can now be stored in the fridge for up to two days or baked immediately. If you make it ahead of time, let it sit out of the fridge for 30 minutes before baking. Bake at 375 degrees for about 45 minutes (center will be firm when done) then let it rest on top of the warm stove for 15 minutes before serving.
*for an added touch you can add some of the turkey drippings to this when its baking the day of the holiday. I add about 2 turkey basters full to give it that extra flavor.
3 Comments
The Twilight Supper Club, Land O' Lakes, WI – The Tipsy Housewife
September 12, 2022 at 12:58 am
[…] stuffing lover, and if you followed me for some time you may know that I created the recipe for the World’s Best Stuffing that goes viral every thanksgiving season. This stuffing at The Twilight may have me beat. I have […]
Perfectly Easy Thanksgiving Turkey – The Tipsy Housewife
September 23, 2022 at 11:08 pm
[…] this is THE perfect method. I have another great Thanksgiving recipe for you for The BEST stuffing. CLICK HERE! I also have a method for making turkey stock for the big day. Click here for that […]
Stuffed Turkey Roll Ups with Creamy Gravy – The Tipsy Housewife
November 2, 2022 at 11:11 pm
[…] I personally find delicious. If you prefer to make your own stuffing, here is my recipe for my Classic Stuffing. My stuffing recipe is delicious and fairly easy, but to keep it simple, give this stuffing a […]