Thishomemade Thanksgiving stuffing from scratch is the perfect dish for your holiday dinner. Combine freshly made cornbread with a loaf of your favorite white bread. Add seasonings and some vegetables to get an amazing side dish.
Homemade Thanksgiving Stuffing
Want to know why my hubby loves the blog? Because it means he gets to eat homemade Thanksgiving stuffing twice in one year.
It’s a recipe that only shows up on our Thanksgiving day table. It’s not difficult… just time-consuming. It actually takes two days… But I’m telling you, it’s WORTH IT!!!
I found the inspiration for this little gem while I was prepping for my first ever Thanksgiving dinner.
For a couple of years, I couldn’t find the recipe. I searched and searched and searched the interwebs and could not find one that matched it. Whatever recipes I tried in its place just didn’t compare.
Then, Hubby stumbled across it while he was cleaning out the computer. Yay!!!
It has now been saved in about 5 different places, just so I never have to worry about losing it again!
It’s my favorite Thanksgiving recipe and always gets raves! The perfect homemade Thanksgiving stuffing.
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Related Recipe: Check out this amazing stuffing recipe with chorizo.
How to make homemade Thanksgiving stuffing:
The original recipe tells you to make two boxes of Jiffy cornbread and buy cheap white bread. Well, you know this momma and her clean food. So now I make the recipe twice as difficult by baking the breadfrom scratch. But you know what…it’s AMAZING this way!
Now that you’ve made great looking bread, cut them into about 1-inch pieces and lay them out to dry overnight. This is a very important step! If you can’t dry them overnight, toast them in a low oven until most of the moisture is gone.
The hardest part of this step is not eating up all the cornbread.
In a small bowl, mix up the poultry seasoning, parsley, oregano, salt, and pepper.
Mix the seasoning mix in with your staled bread.
Next, chop up three stalks of celery and a medium onion. Then shred several carrots. You want a cup of each.
Mince up some garlic. Then saute the celery, onions, carrots, and garlic in the butter and olive oil. You want the onions to begin to turn translucent.
Mix the sauteedgoodness and your bread. Now pour thechicken broth over it all. Do this slowly, mixing as you pour.
You don’t want to add too much. You want to add just enough to get everything wet. Not soggy.
Pile everything into a baker and cook, covered, for 30 minutes at 350 degrees. Take off the lid and bake for another 10 minutes.
Finally, take so many pictures of your masterpiece that your kids start to take over…
So there you have it. Yes, there’s a lot of steps. None of them are hard. Give it a try! You’ll be so glad that you did…and so will everyone that you serve it to!
Yield: Approx. 12 Servings
This delicious stuffing will be the talk of your holiday dinner. I prepare it every Thanksgiving, but it's perfect for Christmas too!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Ingredients
- One batch of cornbread
- Half a loaf of white bread
- 1/2 Tablespoon Poultry Seasoning
- 1 Tablespoons Parsley
- 1/2 Tablespoon Oregano
- 1/4 teaspoon Salt
- 1/8 teaspoon Pepper
- 2 Tablespoons Butter
- 1/8 cup Olive Oil
- 1/2 cup chopped Celery
- 1/2 cup chopped Onion
- 1/2 cup shredded Carrots
- 2-3 cloves Garlic, minced
- 1 1/2 cups Chicken Broth
Instructions
- Cut the cornbread and white bread into about 1-inch pieces and lay them out to dry overnight.
- Preheat your oven to 350 degrees
- In a small bowl, mix up the poultry seasoning, parsley, oregano, salt, and pepper.
- Mix the seasoning mix in with your staled bread.
- Saute the celery, onions, carrots, and garlic in the butter and olive oil until the onions to begin to turn translucent.
- Mix the sauteedgoodness with your bread.
- Pour thechicken broth over it all.Do this slowly, mixing as you pour.
- NOTE: You don't want to add too much chicken broth.You want to add just enough to get everything wet.Not soggy.
- Pile everything into a baker and cook, covered, for 30 minutes.
- Remove the lid and bake for another 10 minutes.
Notes
Want to make your breads from scratch (like I do)? Here are the bread recipes that I recommend.
Do not skip step 1! This is a very important step!If you can't dry your breads overnight, toast them in a low oven until most of the moisture is gone.
When I originally posted this recipe it was for twice as much stuffing. The more I made it, the more I realized it was just too much stuffing (Yes. There is a thing as too much stuffing...). If you still want that big batch, just double this recipe.
Nutrition Information:
Yield:
12Serving Size:
1
Amount Per Serving:Calories: 145Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 8mgSodium: 374mgCarbohydrates: 20gFiber: 1gSugar: 3gProtein: 4g
Enjoy!
