The Best Thanksgiving Stuffing
There are many variations of stuffing (AKA dressing), but this easy homemade Thanksgiving stuffing is the very best and deserves a spot at your holiday table!
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Makes: 4 quarts stuffing
Ingredients
- ½ cup (1 stick) unsalted butter, plus more for buttering dishes
- 2 cups finely diced carrot
- 2 cups finely diced celery
- 2 cups finely diced white mushrooms (from 8 oz. package)
- 2 cups finely diced onion (about 1 medium onion)
- 1 clove garlic, minced
- ¾ lb. sweet Italian sausage (about 3 large links), removed from casing
- 2 large loaves split-top white bread (about 40 slices or 2 ½ lbs.)
- 2 large eggs
- ½ cup heavy cream
- 2 tsp Bell's seasoning
- 2 tsp black pepper
- 1 tsp salt
- 4 cups no or low-sodium chicken broth
Instructions
- Pre-heat oven to 350 degrees and lightly butter two 2-quart soufflé dishes or similar (I like to use one 2-quart dish and two 1-quart dishes so I can freeze the smaller ones).
- Melt butter in a large skillet over medium heat. Add carrot, celery, mushroom, onion, and garlic to skillet and toss to coat with butter. Add sausage and cook for about 10 minutes, breaking sausage up with a wooden spoon, until sausage is cooked through and vegetables are softened.
- While veggies and sausage are cooking, break bread into pieces in a very large bowl. In a small bowl, lightly whisk together eggs and cream.
- Add vegetable/sausage mixture to bowl with bread and sprinkle in Bell's Seasoning, pepper, and salt. Pour in egg/cream mixture and add chicken broth. Stir together until well-combined.
- Scoop stuffing into prepared baking dishes and cover with a piece of foil lightly sprayed with cooking oil.
- Bake for about an hour for 2-quart dish and 45 minutes for 1-quart dish. I like to remove the foil for the last 10 minutes of baking time so the tops get crispy. See notes below for tips on freezing and/or making stuffing ahead.
Notes
- To freeze stuffing: I recommend baking stuffing and letting it fully cool. Then remove from dish, wrap tightly in plastic wrap and foil and then place in a tightly sealed Ziplock bag.
- You can make and bake stuffing a day or two ahead of time, keep in fridge, and then warm before serving.
- If you can't find Bell's Seasoning, you can use the following spices:
- ½ tsp rosemary
- ½ tsp oregano
- ¼ tsp sage
- ¼ tsp marjoram
- ¼ tsp thyme
- ¼ tsp ginger
- ⅛ tsp black pepper
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!