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Classic Stuffing

15 mins

12 Servings

What you are creating

With Thanksgiving just around the corner, let’s talk turkey. My mom always stuffed the bird. Her dressing was full of flavor and you never had to use gravy to moisten it.

First, I stuff the bird (which I have found doesn't require getting up at dawn to accomplish).

Second, I place the massive amount of remaining dressing into a buttered dish. I baste it with turkey drippings and the homemade broth I have simmering on the stove.

I bake the pan of dressing until the top is crunchy and golden brown. Then I combine it with the dressing from the bird. The end result is a soft, crispy texture that goes great with or without the gravy!

Directions:

  1. Sauté the onions, celery and garlic in the butter until tender.

  2. Add the Sage or Poultry seasoning to taste. I like a ton of flavor in mine, so I start with a full tablespoon.

  3. Toss the butter mixture with the hamburger bun pieces.

  4. Stuff the bird.

  5. Take the remaining dressing and place it in a buttered casserole dish. While the bird is cooking, take out some of the drippings and baste the dressing with it.

  6. Once the turkey is done, remove from oven.

  7. Take just enough broth to make the pan dressing moist and toss it in the buttered dish.

  8. Place in the oven and bake until golden and crunchy.

  9. Take the stuffing out of the bird and place in a large bowl. Add the pan dressing and toss together.

Variations:

  • Use cornbread for an added texture

  • Add toasted pecans

  • Add dried cranberries

Ingredients
  • 1 large sweet yellow onion, chopped

  • 5 stalks celery, chopped

  • 1 large, fresh garlic clove, crushed

  • 1 cube butter

  • Sage or Poultry seasoning

  • 2 packages Hamburger buns, chopped into bite size pieces

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A note about ingredients used in our recipes:

When creating our recipes we use the following unless otherwise noted in the recipe:

  • Eggs = Large Eggs

  • All Purpose Flour = Unbleached All Purpose King Arthur Flour or Unbleached All Purpose King Arthur Flour Organic

  • Bread Flour = Unbleached King Arthur Bread Flour or Unbleached King Arthur Bread Flour Organic

  • Whole Wheat Flour = 100% Whole Grain King Arthur Whole Wheat Flour

  • Pastry Flour = Bob’s Red Mill Unbleached White Fine Pastry Flour 

  • Almond Flour = Bob’s Red Mill Super-Fine Almond Flour 

  • Tapioca Flour = Bob’s Red Mill Tapioca Flour (Tapioca Starch)

  • Sour Cream = Full Fat Sour Cream

  • Yogurt = Full Fat Yogurt

  • Milk = As indicated or if Milk is just listed you may use 1%, 2% or Whole Milk

  • Butter = Unsalted Sweet Cream butter unless otherwise noted


Tags:

Classic Stuffing, Savory, Stuffing, How to make classic stuffing, Thanksgiving, Holiday Cooking, Holiday Recipes, Thanksgiving Recipes

Categories:

Bread, Seasonal

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