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Stuffing before Oven
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5 from 2 votes

Simple Thanksgiving Stuffing

This Simple Stuffing recipe for Thanksgiving is tasty, wholesome and easy. It makes about 6 liters / 25 ounces of stuffing.
Prep Time40 mins
Cook Time40 mins
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: American, Vegan, Vegetarian
Keyword: Fall
Servings: 25 servings
Author: Belgian Foodie

Ingredients

  • 1400 g bread dried and cubed
  • 3 onion chopped
  • 3 celery branches large
  • 1 leek white part only large
  • 1000 ml vegetable broth
  • 2 tbsp olive oil
  • 1 tbsp thyme
  • 1 pinch sage large (about 8 leaves)
  • black pepper
  • 1 tsp parsley dried (or 3 times more fresh)
  • salt (at end)
  • 100 g pine nuts roasted (optional) (walnuts or pecans also good)

Instructions

Stuffing over Stove-top

  • I usually use a mix of breads in my stuffing. Sourdough bread and cornbread are especially tasty in stuffing. Dry the bread before preparing your stuffing. You can buy the bread about 3 days in advance and let it dry out and become stale. Leave the bread in an open bag so it's exposed to air. If the bread is not dry by the day of Thanksgiving, cut the bread into cubes and lay the cubes on a baking sheet. Put the baking sheet into an oven at 160°C / 320°F for about 10 minutes until the bread cubes are lightly browned and dry. Watch out that it does not burn. If it does, scrape off the burned parts before using. You may need to do several batches.
  • Peel and chop the onions. Wash and dice the celery. Wash and slice the white part of the leeks. You may wish to cut the leek slices in half.
  • Pour the olive oil in a 6 Liter / 6 Qt pot over a medium flame. Add the onions and let them cook about 2 minutes before adding the celery and leeks. Continue to cook another 3 minutes
  • Add the herbs and black pepper into the vegetable mixture. Stir and leave about 1 minute.
  • Add the cubes of bread into the pot. Pour about 4/5 of the vegetable broth over the bread and stir. Use a large wooden spoon to distribute the broth over all the bread. It's best to start with about half of this amount of broth and then add the remainder (except about 1/5) bit by bit until the mixture is moist but not soggy. Watch not to add too much liquid as the stuffing will become more soggy as it cooks. Cook the stuffing over low to medium flame until it has the consistency you want.
  • Taste and adjust the seasoning. Add the salt at this point.

Baking Stuffing

  • At this point you can let the stuffing sit a little while if you need to prepare other dishes. I usually leave the stuffing in a large Pyrex dish until I remove the turkey from the oven (about 15 minutes before serving). I sometimes even prepare the above steps the day before and put the Pyrex dish with plastic wrap in the refrigerator. If you prepare it in advance, remove the dish from the refrigerator about 20 minutes before baking.
  • If you would like to put some of the stuffing in your turkey, take some of this stuffing and put it lightly into the main cavity. Don't pack it too tight as it will expand slightly as it cooks. Put all the remainder stuffing into the Pyrex dish.
  • Before putting the Pyrex dish into the oven, add the remaining vegetable broth and stir as well as the roasted pine nuts (or other nuts) if you use them. For a vegetarian option, break 2 eggs into a bowl and add a little milk (120 ml / 1/2 cup). Mix lightly and add to the stuffing in the Pyrex dish INSTEAD OF the 1/5 portion of vegetable broth. Please note if you put some stuffing into the turkey, you will not need all the liquid indicated above for this step. Adjust according to portion remaining in the Pyrex dish. Do not add the extra liquid (especially the milk and eggs) to the part of stuffing you put inside the turkey.
  • Bake the Pyrex dish of stuffing about 15 or 20 minutes until the dish becomes hot and cooks further.
  • Adjust the seasoning before serving. Enjoy!

Nutrition

Nutrition Facts
Simple Thanksgiving Stuffing
Amount Per Serving
Calories 169 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 413mg18%
Potassium 160mg5%
Carbohydrates 29g10%
Fiber 3g13%
Sugar 4g4%
Protein 5g10%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.