This is the best Thanksgiving stuffing recipe, it’s my Moms recipe and the one thing I crave every year, even more than the turkey!
Mom’s Thanksgiving Stuffing Recipe
My favorite Thanksgiving side dish is the stuffing! Of course, I also need the turkey, gravy, cranberry sauce and mashed potatoes. This stuffing recipe is made with day old French bread, bacon, onion, celery, sage and lot’s of parsley! If you like sausage in your stuffing, try this Sausage Stuffing, or try these Stuffing Muffins for easy portion control. And if you’re gluten-free you’ll love this Brown Rice Stuffing or this Corn Bread Stuffing.
My mom always made Thanksgiving dinner and now I am continuing the tradition. She always made the Turkey, stuffing and gravy, and we brought all the sides. Now my Mom comes over and we cook together.
For more people double this recipe and make two trays! Mom always stuffs the turkey with one batch, and makes another batch in a casserole dish served on the side. (We really love stuffing!)
Make the bread ahead:
It’s best to cut the bread and let it sit out overnight to get hard, but if your pressed for time you can put it in the oven at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
More Thanksgiving Stuffing Recipes
- Cornbread Stuffing (gluten-free)
- Sausage Stuffing
- Mom’s Stuffing Recipe
- Stuffing Muffins
- Quinoa Stuffing with Fennel
Best Stuffing Recipe
- 1 12-oz loaf french bread, white or whole wheat, cut into small cubes
- 3 slices center cut bacon, minced
- 1 tbsp butter
- 1 large onion, minced
- 3 medium celery stalks, minced
- 10 fresh sage leaves, minced
- 2/3 cup chopped parsley
- kosher salt and fresh pepper, to taste
- 1 teaspoon Bell's Turkey Seasoning, or poultry seasoning
- 1 large egg, beaten
- 2 cups chicken broth
- 1/2 cup water
- cooking spray
- If your bread is fresh, preheat the oven and bake the bread cubes on 2 baking sheets at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
- Increase the oven to 350°F.
- In a large skillet over medium heat, cook the bacon until cooked through, about 2 to 3 minutes. Add the butter; when melted add the onions, celery, parsley, sage, Bell's seasoning, salt and pepper and saute on medium low until soft, about 5-10 minutes. Remove from heat and let cool a few minutes.
- In a medium bowl, combine chicken broth and egg.
- In a large bowl add bread and combine with sauteed vegetables. Add chicken broth and egg mixture and combine well. If stuffing is too dry, add a little more broth or water until you have the right consistency.
- Spray a casserole with cooking spray, add stuffing. (If making ahead cover with foil and refrigerate).
- If making alongside a turkey, pour some of the pan juices from the cooked turkey over the stuffing. Bake uncovered 40 to 45 minutes, or until golden.