Just like Dinner Rolls, Mashed Potatoes, and Cranberry Sauce, this homemade stuffing is a must-have on the Thanksgiving dinner table.
Why We Love Stuffing!
Making homemade stuffing is the only way to go for your holiday meals! It’s one of those dishes that goes perfectly with all of the other entrees and side dishes. Here’s why we think this the best stuffing recipe:
One of the classics. This is one of the classic side dishes that everyone loves and appreciates all year long (and especially for holidays). Plus, it’s easy! Texture and flavor. Perfect mix of flavor with a soft center and toasted top. Customizable. Change up the type of bread used, and add fresh herbs, or extras like nuts and dried fruits.
A traditional stuffing recipe is most popular for Thanksgiving, but we sometimes have it at Christmastime too!
Ingredients
sourdough bread – Use sturdy bread loaves that is stale and dried out like French Bread, brioche, or Cornbread. Unsalted butter – salted butter works as well (just omit some of the salt when seasoning) onion, celery, garlic cloves – Yellow onions are most often but use your favorite. fresh parsley, sage, thyme, rosemary chicken broth or vegetable broth egg salt and black pepper
How to Make Homemade Stuffing
Dressing vs. Stuffing
Since the ingredients are basically the same, an argument could be made that if it’s cooked inside a turkey, then it is called stuffing. Whereas if it’s cooked in a separate pan, it’s called dressing. Instead, throw that argument out the window and look at a map. In general:
In the West Coast and Northern states it’s called stuffing. Southern and Midwestern states generally call it dressing. Then you have the Pennsylvania outliers who call it filling.
One agreeable fact is that no matter what it’s called, or where it is officially baked, it’s delicious.
Storing Info
Make it ahead of time. Make this a day or a week ahead of time. Prepare everything, cover it with plastic wrap, and place it in the fridge or freeze it. STORE leftover stuffing in an airtight container in the fridge for 3-4 days. FREEZE. Keep in an airtight container, for up to 3 months. For longer storage, wrap with aluminum foil and freeze for up to 2 months. Thaw in the fridge, before baking. Reheat covered, in a 325°F oven for 15 minutes, or until warm throughout.
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