Best Award Winning Ground Beef Thanksgiving Stuffing Recipe

How To Make the Very Best Thanksgiving Stuffing

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(Image credit: Lauren Volo)

Turkey gets the magazine covers and the big platters, but let's be real — stuffing is the star of the show, at least on my table. And when I say stuffing, I mean the most classic, herby, moist, and fragrant bread stuffing — just like what you get out of the box, but even better.

Here's how to make that stuffing you crave, the one that is so indelibly connected with Thanksgiving, any time you like. It's remarkably simple, and oh so good.

Stuffing vs. Dressing

Now, some nomenclature. Stuffing is what I call the bready-casserole-goodness that soaks up gravy and sits besides the turkey. Technically, however, this is just bread dressing. It's only stuffing if it's baked inside the turkey, which I almost never do. But I don't let the name trip me up; stuffing this is, to me, and it will always remain so. If it confuses you, though, then dressing it is.

Why Not Cook Inside the Turkey?

I don't stuff my turkey partly because there are very real health hazards and a need to make sure that stuffing is completely cooked. It also makes the turkey cook more slowly.

What Makes This the Very Best?

People get serious about their stuffing. Oysters? Sausage? Cornbread? Keep 'em off my table. But I know that others feel differently. However, I would argue that for a majority of Americans (sweeping generalizations, love them) this taste of herbs and onion, so similar to classic Stove Top from a box, is the taste that is quintessentially Thanksgiving.

We set out to recreate that taste in a simple, from-scratch recipe that can be prepped ahead and baked while the turkey finishes.

The alchemy of this recipe is really wonderful — when you're mixing dried bread, herbs, and butter, it doesn't seem possible that all of it will come together in that silky, homestyle stuffing you crave. But pour in a good measure of turkey broth and butter, and suddenly this is a moist and fluffy Thanksgiving classic.

(Image credit: Lauren Volo)

The Key to Great Homemade Stuffing: The Broth

Now, I can't give you this recipe without one big caveat, and that is broth. A simple stuffing or bread dressing like this one has a bare handful of ingredients, so they really have to count. And the single biggest boost you can give your homemade stuffing is turkey broth.

Sure, boxed chicken or vegetable broth will do just fine, but the best stuffing is made with rich, savory, homemade turkey broth — the richer, the better. That flavor is what you want.

What Temperature Should You Cook It At?

This stuffing bakes at 375°F. You'll bake it covered with aluminum foil for the first 25 minutes, which ensures it stays moist. Then, to give it that nice golden-brown color, you'll bake it uncovered for the final 15 minutes.

Can You Make This Stuffing Ahead of Time?

Yes! This stuffing can be completely assembled and refrigerated overnight or up to 24 hours in advance. If you're baking it directly from the refrigerator, add about 10 extra minutes to the baking time. If you're baking it from room temperature, you can bake it as directed.

Like the boxed stuff, but so much better. Here's a step-by-step recipe that shows how to get the taste you crave on Thanksgiving and beyond.

• shellfish-free
• fish-free
• alcohol-free
• peanut-free
• pork-free
• pescatarian
• tree-nut-free
• soy-free
• red-meat-free

Per serving, based on

8

servings. (% daily value)

• Calories 302
• Fat 12.5 g (19.3%)
• Saturated 6.7 g (33.4%)
• Carbs 39.0 g (13.0%)
• Fiber 5.5 g (22.1%)
• Sugars 6.0 g
• Protein 9.7 g (19.5%)
• Sodium 510.1 mg (21.3%)

Ingredients

• 1 (about 18-ounce) loaf

  rustic bread, cut into 1-inch cubes (about 10 cups)

• 6 tablespoons

  unsalted butter, divided

• 2

  large yellow onions (about 1 pound total), diced

• 4

  large stalks celery, diced

• 4 cloves

  garlic, minced

• 1/4 cup

  finely chopped fresh sage leaves

• Leaves from 4 sprigs fresh thyme

• 2 cups

  low-sodium turkey, chicken, or vegetable broth

• 2

  large eggs

• 1 teaspoon

  kosher salt

• Freshly ground black pepper

Equipment

• Large rimmed baking sheet

• Large skillet

• 9x13-inch or 3-quart baking dish

Instructions

1. Dry the bread. Arrange a rack in the middle of the oven and heat the oven to 225°F. Spread the bread cubes on a large, rimmed baking sheet in an even layer. Bake until quite crisp, stirring every 30 minutes, about 90 minutes total. After removing the bread from the oven, turn up the oven temperature to 375°F.

2. Cook, the onion, celery, and garlic until tender. Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the onions, celery, and garlic and cook, stirring occasionally, until very soft, about 10 minutes.

3. Add the herbs. Stir in the sage and thyme and cook for 2 minutes more. Remove from the heat.

4. Mix the toasted bread cubes with the onion mixture. Transfer the toasted bread to a large bowl. Add the onion mixture and fold to combine.

5. Whisk the eggs and broth, and mix in. Place the broth, eggs, and salt in a medium bowl, season with a generous amount of pepper, and whisk to combine. Pour over the bread mixture and stir until evenly combined.

6. Put into a baking dish and top with more butter. Lightly grease a 9x13-inch or 3-quart baking dish. Transfer the bread mixture into the baking dish and spread into an even layer. Melt the remaining 2 tablespoons of butter and drizzle over the top.

7. Cover and bake. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Uncover and bake until the top is golden-brown, about 15 minutes more.

8. Rest before serving. Let the dressing cool for 10 minutes before serving.

Recipe Notes

Make ahead: The dressing can be completely assembled and refrigerated overnight or up to 24 hours. When ready to bake, arrange a rack in the middle of the oven and heat to 375°F. Bake covered for 25 minutes. Remove foil and bake for 15 more minutes or until top is lightly browned. If you are baking the dressing directly from the refrigerator, expect to add 10 extra minutes baking time. Let stand 10 minutes before serving.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 1 month.

Faith Durand

Editor-in-Chief

Faith is the Editor-in-Chief of Kitchn, and the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.

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Source: https://www.thekitchn.com/how-to-make-the-very-best-thanksgiving-stuffing-237564

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