I always loved my mom’s stuffing on Thanksgiving. I still do. It’s a traditional stuffing with sausage, and she makes it the same every year. I never helped her make it, so a few years ago, when I asked her for the recipe, she really surprised me. That, “classic stuffing,” came from a box. OMG. A box. On Thanksgiving?!
Don’t get me wrong, I am all about short cuts that taste great… but I really wanted to make my own stuffing. Like with most recipes, I like learn how to make them by trying a bunch of different ones and then making my own. I looked online, combed through my cookbooks, and I had about 5 different classic stuffing recipes that I was ready to make.
I started with this recipe from platablepastime.com. It looked like a nice simple place to start, and then go from there.
Well, I started with this recipe and I am finishing with this recipe. No seasoning adjustments. No extra sausage, (I mean… I’m sure it wouldn’t hurt!) No trying new recipes. This is the simple classic stuffing recipe that I am sticking with, and I am not messing with it. Ryan also agrees.
This is a perfect recipe for Thanksgiving, or to serve on the side of some roast chicken.
recipe by platablepastime.com
- 12 oz sliced white bread, sliced in 1/2 inch cubes
- 2 c diced celery
- 2 c diced onion
- 2 T chopped fresh parsley
- 1 T chopped fresh sage
- 1 T chopped fresh thyme
- 1 t salt
- 1/2 t ground black pepper
- 8 T butter
- 2 1/2 c turkey or chicken broth
Heat butter in a large skillet over medium heat. Cook the onions and celery until softened, abut 3 minutes. Stir in the herbs, salt, and pepper.
Add the bread cubes to the skillet and slowly stir in the broth. All the ingredients should be wet, but the mixture should not be soupy.
Transfer the stuffing to a baking dish.
Cover with aluminum foil, and bake for 45 minutes. Uncover and bake for 15 more minutes.