The Best Thanksgiving Dressing (AKA Stuffing)

6 people
2 hr

My mom always made the most amazing dressing (or stuffing as I usually call it) for Thanksgiving. For the past 6 years I haven’t been with my family for Thanksgiving so I have been perfecting my own dressing recipe. It is based on my mom’s dressing but with my own twist. It is a classic sausage dressing with a few different add ins. If you don’t have a favorite dressing recipe yet, I guarantee your guests will love this one!

Dressing is easy and doesn't take much time to throw together, however, I HIGHLY recommend using homemade stock. There is a lot of stock in stuffing, so you want it to be super flavorful. Store bought broth is not the same!

Of course, it would be impossible to make fresh stock on Thanksgiving day. There is too much to do, so make a big pot of it now from some leftover bones. I keep a few jars of homemade stock in my freezer so I always have some on hand.

While making homemade stock is the best, if you don't have hours to let it simmer, at the very least make a fortified stock. Take some store bought broth. Add onions, carrots, celery and a few bones (maybe a turkey neck) and let simmer for 1 hour before straining. This is a quick and easy to amp up store bought stock if you have to go that route.

The Best Thanksgiving Dressing (AKA Stuffing)
Recipe details
  • 6  people
  • Prep time: 1 Hours Cook time: 1 Hours Total time: 2 hr
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  • lb french loaf
  • lb cornbread
  • lb ground sausage
  • 1 onion diced
  • 1 carrot diced
  • 2 stalks celery diced
  • 1 apple diced
  • 2 tbsp sage chopped
  • 1 tbsp rosemary chopped
  • 1 tbsp thyme leaves
  • 1/2 cup butter melted
  • 3-4 cups stock chicken or turkey
  • salt and pepper to taste

Preheat oven 250 . Tear french load and cornbread into about 1 inch pieces. Spread onto a baking sheet and bake for 1 hour until the bread is completely dried. Turn up oven to 375 .
Cook sausage until no longer pink, set aside. Saute onion, carrot, celery, and apple in sausage fat for 5-7 minutes until softened. Add sausage, veggie mix, butter, sage, rosemary, thyme and dried bread to bowl and mix. Pour in 2 cups of stock and mix. Let sit for a few minutes to allow bread to absorb stock. Slowly pour in cup of stock at a time until bread is moist, but there is no stock pooling at the bottom of the bowl. Bake at 375 for 1 hour. Let stand for 10 minutes before serving.
Sav | Lagom Eats
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