Best Thanksgiving Stuffing Recipe

Whether you stuff your Thanksgiving or Christmas turkey, make it as a side dish, or a bit of a both; this will become your new favorite stuffing or dressing.While we are talking Thanksgiving and Christmas recipes, you may want to check out our other family favorites: Praline Sweet Potatoes, Instant Pot or Stovetop Mashed Potatoes, Giblet Gravy and let’s not forget the bird itself! Two options: roasted herb butter turkey and this smaller Instant Pot Turkey Breast.

5 SECRETS TO THE BEST STUFFING RECIPE

1. Butter, the real thing, no blends or margarine!
2. Simple bulk breakfast sausage is an extreme flavor enhancer!
3. Fresh herbs rock the best stuffing, you can use dried, but for this, the flavors will shine through with fresh.
4. The only veggies you need are onions and celery (and maybe a touch of garlic).
5. A combination of bread is best! I used pumpernickel, sourdough and sweet brown bread.

1. Cube or tear bread into smaller pieces, set aside on a cookie sheet to dry out a bit while you assemble the rest of the stuffing and if desired toast the walnuts (325 degrees F for 10 minutes)
2. Sauté sausage and onion in a large skillet over medium heat, until sausage is no longer pink, about 5-6 minutes.
3. Toss in apples, celery and garlic, sauté another 5 minutes until apples are tender.
4. Stir in walnuts, fresh parsley, fresh rosemary, fresh thyme leaves, salt and pepper. Transfer to a bowl and allow to cool 10 minutes.

1. Place bread cubes in a large bowl and add sausage and veggie mixture, folding together. Pour chicken stock and continue to fold until well blended.
2. Spoon into well buttered 3 quart or 9×13 inch baking dish (these clean up so easily!).
3. Brush the top with melted butter, generously.
4. Bake at 350 degrees F for 45-50 minutes or until top is brown and crusty. Garnish with a little fresh parsley if desired.

Grab all of the details, tips, substitutions and freezer instructions via the blog post on The Fresh Cooky.