Thanksgiving Stuffing

The funny thing about this recipe is that I actually made it last year for Thanksgiving, as a try-out on a recipe idea, with the full intention of posting it on the blog. And then, er, I just kinda got distracted. Even funnier – I forgot to take a picture of it. So, yeah, I’m two for two. BUT, this is me finally posting it, and when I make it AGAIN for Thanksgiving this year, I promise to update this post with a picture.

Now sure, stuffing is easy as all get-out: just open up the box and pour it into boiling water, right? Well, yeah…if that’s what you want. And while some of the boxed stuffing is pretty tasty, it’s also heavily laden with salt and other stuff, and I really wanted to see if I could control what went into my own stuffing and have it come out easily as well – if not better. I was very pleased with the outcome, and I’m definitely looking at this as a good go-to recipe for big meals. Since we have taken to grilling our turkeys, the oven is typically free for items like this – so bear that in mind when planning your cooking schedule. Also – make sure that you try a bite of it before you put it in the oven so that you can be sure you’re happy with the level of flavor. I don’t aim for super-salty, and if you’re used to that in your stuffing, you may find the need to adjust the salt level. I will note that I don’t call for low-sodium chicken broth here; if you are looking out for salt, I highly recommend using that instead of the “regular” stuff.

Prep Time: 1-1/2 hrs (but can be spread out as you have time and may go faster if you’re a faster chopper than I am…which is always possible!)

Cooking Time: approx. 1 hr

Serves: 8-10


2 loaves of bread (14 cups when chopped into 1/2″ cubes) – ciabatta & sourdough

7 celery ribs (2 cups chopped)

1 small yellow onion (1 cup chopped)

8oz mushrooms (3-1/2 cups minced in 1/4″ pieces)

2 Tb butter

3 Tb olive oil (divided)

1/2 Tb dried chervil

1/2 Tb dried parsley

1/2 Tb dried thyme

4 cups chicken broth

Make it Happen

1. Preheat the oven to 350F.

2. Chop all of the items that are noted above for chopping and set aside separately; make sure to have the bread in a large bowl. (Seriously, this is the biggest amount of active time…put on some music and just go with it.)

2. Melt butter and 2 Tb olive oil in a deep pan, adding celery and onion. Stir to combine.

3. In a separate pan, sauté mushrooms in another 1 Tb olive oil for approx. 5-7 min.

4. Add the herbs and broth to the celery and onion pan; stir well to combine.

5. Add the mushrooms to the bread and stir well to combine.

6. Add the broth mixture to the bread/mushroom bowl; stir well to combine.

7. Immediately pour the mixture from the bowl into a greased or enameled roasting pan or a greased large baking dish and cover with aluminum foil. Bake at 350F for 30min.

8. Remove part of the foil and cook for another 15-20min until the stuffing is browned. Remove foil and serve!

Happy Thanksgiving!

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