Classic Thanksgiving Stuffing Recipe (Not inside Turkey)
This classic stuffing recipe doesn’t require a bird, and just gets baked in a casserole dish. All the Thanksgiving flavors you’re looking for couldn’t be easier!
Classic Thanksgiving Stuffing Recipe (Not inside Turkey)
Course: Dinner, SidesCuisine: American, ThanksgivingDifficulty: Easy
Servings
8
servingsPrep time
10
minutesCooking time
45
minutesIngredients
20 oz Loaf of good white bread, cubed
1 1/2 cups Celery, chopped
3/4 cup Yellow onion, chopped
1/2 teaspoon Salt
1/2 teaspoon Black pepper
2 teaspoons Rubbed sage
1 cup Chicken stock
1 cup Butter
Directions
- Combine the salt, pepper, and sage. Toss into bread cubes in a large bowl.
- Melt butter in large skillet, and then saute the onion and celery. Cook until tender (but not browned).
- Carefully pour the butter and vegetable mixture onto the bread cubes. Gently fold it all together until all bread cubes are coated.
- Gradually drizzle in the chicken stock and gently fold it into the bread cubes. The bread should be moistened, but not sopping wet.
- Transfer stuffing into a 9×13 casserole dish and cover tightly with foil. Bake in an oven pre-heated to 375 degrees Fahrenheit for 20 minutes.
- Remove the foil, and bake for an additional 15-20 minutes. The top of the stuffing should be lightly golden brown and just beginning to get a little toasty/crispy.
Notes
- This recipe is pretty light on salt. Feel free to add more salt to taste.
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