Stuffing is one of my favorite parts of Thanksgiving. It just doesn’t feel right when there isn’t stuffing on the table with the turkey. Am I right?
My mom’s version is a family recipe she got passed down from my grandma. It’s simple and delicious. You can make this stuffing with regular or gluten free bread and it comes out super delicious either way.
I don’t know about you, but I’m kinda weird and I like to eat stuffing that wasn’t actually cooked in the turkey. Mushy bread and me just don’t mix.
My mom would always make some to put in the turkey and to have on the side. I obviously always picked the stuffing that was “on the side.”
It’s really just buttery, herb filled pieces of bread cooked in some broth. Who doesn’t like that?!
How Far Ahead Of Time Can I Make It?
I think it’s safe to make this up to a few days ahead of time since it is just bread with spices and butter. Refrigerate it in an airtight container.
Can I Freeze Stuffing?
Yes! After you make it, if you don’t plan on using it within the next few days, you can freeze it. After it’s cooled, put the stuffing in an airtight container. It can be frozen up to 3 months.
Here’s a really easy ingredient list for you:
- Loaf of White Bread
- Lots of Butter
- Chicken Broth
A completely optional, but really delicious extra you could throw in is some already cooked, chopped up breakfast sausage. I like the maple ones. It definitely adds some nice additional flavors.
Also if you plan on using gluten free bread, the loaves are usually smaller than regular white bread. I suggest halving the butter, broth, and spices at first and then adding a little more as you’re cooking if you feel it needs more.
Make the Stuffing
It’s usually easier to do this in two batches, so split up all your ingredients in half. You should also chop up your bread into cubes.
In a big skillet on medium low heat, melt the first batch of butter. Then throw in the first half of bread along with the salt, pepper, and thyme. Mix it all up into the butter. Then you can pour the broth in a little at a time.
You’re going to want to be frequently mixing it so the bread doesn’t burn. Continue to mix it all together, adding a little bit of broth at a time, until the bread starts to brown. You can taste it and see if you want more spices. If you want the bread a little mushier, add more broth. The whole process will take about 15 minutes.
If you’re adding in the sausage, add it towards the end since it’s already cooked. Then you can empty out the first batch into a nice dish and cook the second batch the same way.
You can stuff your turkey with this recipe or leave it on the side like I do. Whatever floats your boat! It will be absolutely delicious either way.
This is the only time of year I eat stuffing. There’s a lot of things I only make once a year on holidays to make them special. The stuffing, sweet potato casserole and cranberrry sauce only get made on Thanksgiving day, so I will never tire of all the classics. I plan on posting some pictures of our spread the day after, so look out for it.
- 24oz Loaf of White Sandwich Bread, cubed
- 12 Tbsp Dairy-Free Butter
- 1½-2 Cups Chicken Broth
- 2 Tsp Salt
- Pinch of Pepper
- 2 rounded Tbsp Thyme
- First split all your ingredients in half for two batches.
- In a large 12" skillet on medium low heat, melt 6Tbsp butter. Add in half the bread, 1tsp salt, pinch of pepper, and 1 rounded Tbsp of thyme. Mix it all together. Then as your cooking it, slowing add in ¾-1 cup of chicken broth, depending on how mushy or dry you want your stuffing.
- Cook, stirring frequently and adding in the broth for about 15 minutes or until bread has started to turn a golden brown. Taste to see if you want to add more spices. Once it's finished, empty onto a dish and do the same thing with the second batch of bread and the remainder of the ingredients.
- Use to stuff a turkey or eat hot as a side dish with your Thanksgiving day meal.