This thanksgiving stuffing recipe is the best stuffing I’ve ever had. It’s simple yet flavorful and brings back good memories. I hope you like this recipe just as much as I do.
I just love holiday recipes! They are the best.
I guess it’s because it’s food that we only eat once or twice during the year.
So when that time of year comes around again I have been thinking about all the yummy holiday food for months now!
This stuffing recipe is inspired by my Nana. It’s very hard to get an exact recipe from her.
If you ask her for one she’ll just say some of this and some of that which isn’t always helpful.
So last year I decided to watch her make it and even then I couldn’t get exact measurements!
I guess she doesn’t need them since she’s been making the same stuffing for decades now.
Thankfully the recipe I’m sharing today taste just as good as hers.
For this recipe you’ll need three 20 oz loaves of bread.
And chopped onion and celery. I used one yellow onion and six celery ribs.
How to Make Stuffing
First melt 2 sticks of butter in a skillet
Then add celery and saute until it is softened. About 8 minutes.
Once the celery is soft add the onion and season with salt and pepper. Saute until onions are translucent.
Turn the heat off and set aside the celery and onion mixture.
Preheat the oven to 350. Now we are going to toast the bread.
Tear the bread into pieces and place on a baking sheet.
Bake for about 10 min or until the bread is toasted.
You may have to do this in two batches. Or you can use two baking sheets.
Not every piece has to get toasted. I usually just let the top layer get toasted and leave the bread on the bottom a little soft.
After toasting place the bread pieces in a large bowl or two if all the bread doesn’t fit.
Pour the celery, onion, and butter mixture over the bread. Next spread the poultry seasoning evenly over the bread.
Season with more salt and pepper.
Add the chicken broth and mix everything together really well with your hands.
Transfer the bread over to a baking dish and shape into a loaf.
Cover it with foil and bake for about 35-40 min on 350.
When done it will be a nice brown color.
The only thing I do differently than my Nana is I toast the bread. She never does.
She uses fresh bread right from the bag. I know a lot of people use stale bread but she never has.
If you prefer a drier stuffing you can always toast the bread longer and in a single layer.
Another one of my favorite recipes from Thanksgiving is the gravy.
I put that stuff on everything! On my mashed potatoes, stuffing, rolls everything!
I don’t have my Nana’s gravy recipe but I found another delicious one from Restless Chipotle.
Thanksgiving Stuffing Recipe
This stuffing recipe is a must try!
It’s always the best part of Thanksgiving.
I would love to hear what your family’s stuffing recipe is. Feel free to comment below.
Thanksgiving Stuffing Recipe
- (3) 20 oz loaves of bread (torn into pieces)
- 6 celery ribs chopped
- 1 yellow onion diced
- 1 3/4 tsp poultry seasoning
- 32 oz of chicken broth
- 2 sticks of butter
- salt and pepper
Melt two sticks of butter in a skillet over medium heat.
Add celery and saute until soft about 8-10 min.
Add onion to the skillet and cook until translucent and season with salt and pepper.remove from heat.
Preheat oven to 350.
Place torn bread pieces on a baking sheet and bake for about 10 min or until bread is toasted. Use two baking sheets if needed.
After toasting place the bread pieces in a large bowl or two if all the bread doesn't fit.
Pour celery, onion, and butter mixture over the bread.
Sprinkle the poultry seasoning evenly over the bread.
Season with salt and pepper.
Slowly add in the chicken broth while you mix everything together with your hand.
Make sure there are no dry pieces of bread, everything should be moist.
Transfer bread mixture to a casserole dish and cover with foil and bake at 350 for 35-40 min.