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Thanksgiving Stuffing

Irresistibly Cozy Thanksgiving Stuffing Everyone Will Love

A delicious Thanksgiving stuffing rich in flavors, adaptable for dietary preferences and perfect for family gatherings.
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dishes
Cuisine: American
Calories: 250

Ingredients
  

For the Vegetable Mixture
  • 1 large onion Adds sweetness and moisture; swap with shallots for a milder flavor.
  • 2 stalks celery Contributes crunch and flavor; fennel can provide a unique twist.
  • 1 cup cremini mushrooms Provides umami flavor and texture; button mushrooms work well too.
  • ½ cup dried cranberries Adds a tart sweetness; consider dried cherries or raisins for a change.
  • ½ cup chopped walnuts or pecans Offers a nutty crunch; almonds can be used or simply omit for nut-free.
  • 1 teaspoon fresh sage Imparts classic Thanksgiving flavor; dried sage (½ teaspoon) is a good substitute.
  • 1 teaspoon fresh thyme Adds an herbaceous freshness; use ½ teaspoon dried thyme if unavailable.
  • ½ teaspoon poultry seasoning Enhances savory depth; optional if fresh herbs are used.
  • ¼ teaspoon black pepper Adds mild heat; adjust according to your taste.
  • ½ teaspoon salt Balances flavors; consider adjusting based on the saltiness of your broth.
For the Bread Base
  • 12 cups cubed day-old bread Provides structure and bulk; use gluten-free bread for a gluten-free version.
For the Moisture
  • 4 cups chicken broth Essential for moisture and flavor; vegetable broth can be used for vegetarian options.
  • ½ cup chicken stock Optional—adds extra moisture; additional broth can substitute for vegetarian needs.
For Binding
  • 2 large eggs Binds the stuffing together; omit for vegan options or use flax eggs.
  • ¼ cup melted butter Adds richness; try vegan butter for a non-dairy alternative.

Equipment

  • large skillet
  • Mixing Bowl
  • Baking Dish
  • Knife
  • Cutting Board
  • Baking sheet

Method
 

Step‑by‑Step Instructions
  1. Begin by finely chopping the onion, celery, and cremini mushrooms. Set aside for the next step.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and celery, sautéing for about 5–7 minutes.
  3. Now, add the chopped mushrooms to the skillet and cook for an additional 5–7 minutes.
  4. Stir in the dried cranberries, chopped walnuts, sage, thyme, poultry seasoning, salt, and black pepper. Cook for 1–2 minutes.
  5. Remove the skillet from heat and let the vegetable mixture cool slightly for about 10 minutes.
  6. While the vegetable mixture cools, cut the day-old bread into 1-inch cubes and let them air out.
  7. In a large mixing bowl, combine the cooled vegetable mixture with the cubed bread.
  8. In a separate bowl, whisk together the two large eggs and the melted butter.
  9. Pour the egg mixture evenly over the bread and vegetable mixture, gently tossing it all together.
  10. Transfer the stuffing mixture to a greased baking dish, spreading it evenly. Bake in the preheated oven at 350°F (175°C) for 45–60 minutes.
  11. Once baked to perfection, remove the stuffing from the oven and let it rest for about 10 minutes.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 450mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 2IUVitamin C: 4mgCalcium: 30mgIron: 1mg

Notes

For an extra crispy top, broil the stuffing for the last few minutes. Adjust seasoning in the mixture before baking for enhanced flavor.

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