Traditional Homemade Stuffing | Little Luna
Would Thanksgiving be the same without the stuffing? This homemade stuffing recipe, made with sourdough bread, is just what you need with your Thanksgiving turkey!
Like dinner rolls and cranberry sauce, this bread filling is a must on the Thanksgiving table. It’s the perfect compliment to your turkey, simple and perfect.
The only way to make it homemade to your holiday meal! This is one of those dishes that pairs perfectly with all the other main dishes and side dishes. You’ll want to save space for this recipe!
Bread fillings are most popular at Thanksgiving, but sometimes we eat them at Christmas too. We always welcome delicious fillings to our meals during the holidays. Especially this one is made with croutons, celery, butter, and lots of delicious herbs.
This stuffed turkey recipe has just the right texture and flavor! Not soggy like some other homemade recipes. You can even decide the size of the bread cubes.
how to make stuffing
Pick out thick bread And will absorb all the flavors of the dish. We love to use handmade sourdough bread. When it’s cubed, it’s perfect for this recipe. The flavor adds to the flavor of the dish!
bread. Prepare the sourdough bread before you start. For best results, we recommend cutting the bread into ½-inch to 1-inch pieces and letting it dry overnight. If you don’t have time to do this, you can also place the sliced bread on a baking sheet and bake at 200°F for 20 minutes.
vegetables and seasonings. When your bread is ready and ready, preheat the oven to 350 degrees. Grease a large baking sheet and set aside. A 9×13 pan is perfect. Melt 8 tablespoons butter in a large frying pan. Add onion and celery and stir. Cook over medium heat for 5-6 minutes.
Add the garlic, parsley, sage, thyme, and rosemary and cook for another minute or so.
combine. Put the sliced bread into a large bowl. Pour the celery mixture on top and toss everything well. In a separate bowl, whisk eggs, then add chicken stock. Pour this over coated bread. Add salt and pepper and mix well.
bake. Pour the loaves into a baking pan, cover with foil, and bake in the oven for 45 minutes. After 45 minutes, remove foil and bake for another 15-20 minutes, or until golden brown.
Thanksgiving Stuffing Recipe Tips
Variety: Feel free to add other ingredients or herbs/spices of your choice! You can use different flavors too – a loaf of baguette works great too!
Storage: Store remaining filling in an airtight container. Keep it in the fridge for delicious lunch leftovers (one of the best parts of Thanksgiving, right??). You can also freeze it for months!
go ahead: Want to make this a day or a week ahead? Just prep everything, make sure to cover it well and freeze it until the big day! Let it thaw and cook as directed.
What do you use for the filling?
Need more Thanksgiving ideas?
Here are some of our favorites:
Series: Side Dishes, Thanksgiving Side Dishes
Course Side Dishes
Prep time 15 minutes
1 hour cooking time
Total time 1 hour 15 minutes
Calories 239 kcal
by Lil’ Luna
- 1 pound sourdough bread
- 8 tablespoons butter plus more for baking pan
- 1/4 cup diced onion
- 4 stalks celery thinly sliced
- 2 teaspoons minced garlic
- 1/2 cup fresh parsley chopped
- 1 tablespoon fresh sage chopped and finely chopped
- 1 tablespoon fresh thyme chopped
- 1/2 tablespoon fresh rosemary chopped
- 3-4 cups low-sodium chicken stock
- 1 large egg beaten
- salt and pepper
For best results, we recommend cutting the bread into ½-inch to 1-inch pieces and letting it dry overnight. (If you don’t have time to do this, you can also place the sliced bread on a baking sheet and bake at 200°F for 20 minutes)
Preheat oven to 350 degrees Fahrenheit. Grease a large baking pan and set aside (9×13 pans work well)
Melt 8 tablespoons butter in a large frying pan. Add onion and celery. Cook over medium heat for 5-6 minutes. Add garlic, parsley, sage, thyme, and rosemary and cook for another minute.
Put the sliced bread into a large bowl. Pour the celery mixture on top and toss to coat.
In a separate bowl whisk eggs and add chicken stock. Pour it over coated bread. Add salt and pepper and mix well.
Pour the bread into the baking pan, cover with foil, and bake for 45 minutes. Remove foil and bake for another 15-20 minutes, or until golden brown.