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With Thanksgiving approaching, I want to share my mother’s cherished Thanksgiving stuffing recipe. She has made this classic dish for as long as I can remember, and it remains one of the most anticipated parts of our holiday meal. Each bite brings back memories of watching her work in the kitchen as she prepared the stuffing—what she called “dressing.” I used to sneak handfuls of dried bread cubes like snacks, and before the bird was filled I would swipe a spoonful of the uncooked mix and give her my approval, which always made her smile.
This recipe is simple, timeless, and comforting. Over the years I’ve tried many variations—stuffings with dried fruit, nuts, apples, sausage, and different breads—but I always return to this straightforward version. It feels familiar and connected to family tradition, and it’s forgiving to prepare. If you want a flavorful, uncomplicated stuffing to serve on Thanksgiving, this old-fashioned recipe is an excellent choice. Enjoy!
Mom’s Thanksgiving Stuffing
| Thanksgiving Stuffing Recipe |
- 4 tablespoons butter or non-dairy margarine (to keep it dairy-free)
- 1 medium onion, chopped
- 3 celery stalks, sliced crosswise into 1/4″ pieces
- 1/2 teaspoon kosher salt
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- 10 cups dried unseasoned bread cubes (found in the bread section of the grocery store)
- 1 1/2 cups chicken or vegetable broth
- 1 egg
- Optional garnish: 1/4 cup fresh parsley, chopped
- Preheat the oven to 350°F (175°C). In a large skillet, melt the butter over medium heat. Add the chopped onion, sliced celery, kosher salt, ground sage, and dried thyme. Sauté for about 5 minutes, until the vegetables are softened and fragrant, then remove from heat.
- Place the dried bread cubes in a large mixing bowl. Pour the sautéed onion and celery mixture over the bread cubes and gently fold to combine, taking care not to break up the cubes too much.
- Slowly drizzle the chicken or vegetable broth over the bread mixture, folding gently so the cubes absorb liquid evenly. In a small bowl, beat the egg lightly and stir it into the stuffing mixture until incorporated.
- Transfer the stuffing to a medium casserole dish, spreading it evenly. Bake uncovered for about 40 minutes, or until the top is golden and crisp. Remove from the oven and, if desired, sprinkle with chopped fresh parsley before serving.