Thanksgiving Stuffing
This page contains affiliate links to products, which means I may earn a small commission from qualifying purchases at no cost to you. For more information, please see my disclaimer page.
The following recipe is adapted from the Betty Crocker recipe.
One of my fondest memories is waking up early on Thanksgiving morning and already smelling the turkey cooking in the oven. As I’m sure I’ve stated before, my mom is a great cook herself and she always had the most amazing spread for Thanksgiving. But it didn’t feel like Thanksgiving until she got out the biggest of our metal bowls and began to make this stuffing. The aromas are so comforting and warm and the taste is so satisfying that I’m sure you’ll love this recipe as much as I always have.
Cooking Level
Foundational | BEGINNER | Intermediate | Advanced
Thanksgiving Stuffing
Ingredients
- Cooking spray
- 1 loaf soft sliced bread
- 4 stalks celery
- 1 small onion
- 8 T (1 stick) butter
- 1 t sage
- 1/2 t thyme
- 1 t salt
- 1 C chicken (or vegetable) broth
Instructions
- Preheat the oven to 400 degrees.
- Coat a 8x8 pan or alternatively a 5 x 10 loaf pan, with cooking spray.
- Cut the sliced bread into cubes and put in a large bowl.
- Dice the 1 small onion and cut the 4 celery stalks into pieces about 1/4" thick.
- In a large skillet, melt the stick of butter over medium-high heat. Add the onions and celery and cook until softened, about 8-10 minutes.
- Turn half of the bread cubes into the skillet and thoroughly mix with the butter, celery, and onion.
- Put all of the contents of the skillet back into the bowl with the rest of the bread. Add the 1 t dried sage, 1/2 t dried thyme, 1 t salt, and toss to combine. Add half of the 1 C broth and mix.
- Place the stuffing in the 8x8 pan or 5x10 loaf pan, and drizzle with the rest of the broth if it seems dry.
- Bake in the oven for about 20 minutes or until the top of the stuffing is brown and slightly crispy.
- Serve immediately and enjoy!
