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Thanksgiving Stuffing Recipe

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This classic Thanksgiving stuffing recipe features hearty white bread cubes mixed with savory sausage, sautéed vegetables, fresh herbs, and moist chicken broth, baked to golden perfection. It’s a comforting and flavorful side dish that complements your holiday meal beautifully.

Ingredients

Bread

  • 1 loaf hearty white bread, cut into 1/2″ cubes (12 cups fresh or 10 cups dried)

Vegetables & Herbs

  • 1/2 of a yellow onion, finely diced (about 1 cup)
  • 1 medium carrot, grated
  • 3–4 ribs celery, finely diced (about 1–1/2 cups)
  • 1/4 cup fresh chopped parsley, finely minced
  • 3 teaspoons fresh sage, finely minced

Meat & Dairy

  • ½ lb ground sausage
  • 3/4 cup butter

Liquids & Seasoning

  • 2 – 2 1/2 cups low-sodium chicken broth (or stock, as needed)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cut and Dry Bread Cubes: Using a sharp serrated knife, cut the loaf of hearty white bread into 1/2-inch cubes. Spread the bread cubes evenly on a baking sheet and allow them to dry out either at room temperature for 2-3 days or in the oven at 200°F for 1-2 hours, tossing occasionally until they are dry.
  2. Chop Veggies: Finely dice the yellow onion and celery. Grate the carrot and then squeeze it inside a paper towel to remove excess moisture. Mince the fresh parsley and sage finely.
  3. Cook Sausage: In a large sauté pan over medium heat, brown the ground sausage thoroughly, breaking it into small pieces as it cooks. Once cooked, transfer the sausage to a paper towel-lined plate to drain excess grease. Remove most of the grease from the pan, leaving a little for cooking the vegetables.
  4. Cook Veggies: Add the butter to the same pan and melt over medium heat. Add the diced onion and celery and cook for 2-3 minutes until the onion becomes translucent. Add the grated carrot and cook for an additional 2 minutes. Stir in the minced fresh sage gently, allowing it to wilt and release its flavor.
  5. Combine Ingredients: Place the dried bread cubes into a very large mixing bowl. Sprinkle the minced fresh parsley over the bread, then add the cooked sausage. Pour the sautéed butter and vegetable mixture over the bread and sausage and toss everything gently to combine evenly.
  6. Gradually Add Chicken Broth: Slowly drizzle 1 1/2 cups of the low-sodium chicken broth evenly over the bread mixture, stirring gently as you pour to avoid soggy spots. Add additional broth as needed, up to 2 1/2 cups total, just until all the bread is moistened but not wet. Season with salt and freshly ground black pepper to taste.
  7. Bake: Transfer the stuffing mixture to a greased 9×13-inch baking dish or an equivalent casserole dish. Cover it tightly with aluminum foil and bake in a preheated oven at 350°F for 30 minutes. Remove the foil and bake uncovered for an additional 10-15 minutes until the top is golden and slightly crisp.
  8. Store Leftovers: Place any leftover stuffing in an airtight container and refrigerate. It will keep well for 3-4 days.

Notes

  • To speed up drying, use the oven method rather than waiting for bread to dry at room temperature.
  • Make sure to squeeze excess moisture out of the grated carrot to avoid soggy stuffing.
  • You can adjust the amount of chicken broth depending on how moist you prefer your stuffing.
  • Use low-sodium broth to control the saltiness of the dish.
  • Leftover stuffing can be reheated in the oven covered with foil to retain moisture.
  • For a vegetarian version, substitute the sausage with a plant-based sausage or extra vegetables.

Find it online: https://bitezly.com/thanksgiving-stuffing-recipe/