This homemade Thanksgiving stuffing from scratch
is the perfect dish for your holiday dinner. Combine freshly made cornbread with a loaf of your favorite white bread. Add seasonings and some vegetables to get an amazing side dish.
Homemade Thanksgiving Stuffing
Want to know why my hubby loves the blog? Because it means he gets to eat homemade Thanksgiving stuffing twice in one year.
It’s a recipe that only shows up on our Thanksgiving day table. It’s not difficult… just time-consuming. It actually takes two days… But I’m telling you, it’s WORTH IT!!!
I found the inspiration for this little gem while I was prepping for my first ever Thanksgiving dinner.
For a couple of years, I couldn’t find the recipe. I searched and searched and searched the interwebs and could not find one that matched it. Whatever recipes I tried in its place just didn’t compare.
Then, Hubby stumbled across it while he was cleaning out the computer. Yay!!!
It has now been saved in about 5 different places, just so I never have to worry about losing it again!
It’s my favorite Thanksgiving recipe and always gets raves! The perfect homemade Thanksgiving stuffing.
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Ingredients for made from scratch dressing:
- Double batch of cornbread (I got my recipe here…and it was amazing!!)
- One loaf white bread (I used this recipe. So yummy!)
- 1 Tablespoon Poultry Seasoning
- 2 Tablespoons Parsley
- 1 Tablespoon Oregano
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 4 Tablespoons Butter
- 1/4 cup Olive Oil
- 1 cup chopped Celery (about 3 stalks)
- 1 cup chopped Onion (about a medium onion)
- 1 cup shredded Carrots
- 4-5 cloves Garlic, minced
- 3 cups Chicken Broth
How to make homemade Thanksgiving stuffing:
The original recipe tells you to make two boxes of Jiffy cornbread and buy cheap white bread. Well, you know this momma and her clean food. So now I make the recipe twice as difficult by baking the bread from scratch. But you know what…it’s AMAZING this way!
Now that you’ve made great looking bread, cut them into about 1-inch pieces and lay them out to dry overnight. This is a very important step! If you can’t dry them overnight, toast them in a low oven until most of the moisture is gone.
The hardest part of this step is not eating up all the cornbread.
In a small bowl, mix up the poultry seasoning, parsley, oregano, salt, and pepper.
Mix the seasoning mix in with your staled bread.
Next, chop up three stalks of celery and a medium onion. Then shred several carrots. You want a cup of each.
Mince up some garlic. Then saute the celery, onions, carrots, and garlic in the butter and olive oil. You want the onions to begin to turn translucent.
Mix the sauteed goodness and your bread. Now pour the chicken broth over it all. Do this slowly, mixing as you pour.
You don’t want to add too much. You want to add just enough to get everything wet. Not soggy.
Pile everything into a baker and cook, covered, for 30 minutes at 350 degrees. Take off the lid and bake for another 10 minutes.
Finally, take so many pictures of your masterpiece that your kids start to take over…
So there you have it. Yes, there’s a lot of steps. None of them are hard. Give it a try! You’ll be so glad that you did…and so will everyone that you serve it to!
So here is a quick recap to making the best homemade Thanksgiving stuffing:
~ Cut cornbread and white bread into 1-inch chunks. Layout in a single layer and let stale overnight.
~ Preheat oven to 350 degrees.
~ Combine Poultry Seasoning, Parsley, Oregano, Salt, & Pepper. Combine with bread.
~ Melt butter with the olive oil, over medium heat.
~ Add Celery, Onions, Carrots, and Garlic. Saute until onions begin to turn translucent.
~ Add to bread mixture.
~ Slowly pour Chicken Broth over bread. Gently stir until all bread is wet, but not soggy.
~ Transfer to a large baking dish and bake, covered, for 30 minutes.
~ Remove lid and continue to cook for 10 minutes.
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