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This will be the only stuffing recipe you will ever need! So much fresh herbs and so buttery. It’s simply the best EVER!
Turkey shmurkey.
The only thing I truly look forward to during Thanksgiving time is the stuffing. That and the pumpkin cheesecake.
But we’ll get to that a little later.
The stuffing though – holy moly. Smothered in some turkey gravy with an afternoon nap – that right there is the holy grail.
And why mess with a classic, right? If it ain’t broke, don’t fix it.
So that’s what we have here. A true classic made with perfectly toasted sourdough bread, so much fresh herbs, and all the buttery goodness one can hope for (mixed in with some of the sausage pan drippings, of course).
Classic Thanksgiving Stuffing
Yield: 8servings
Prep: 25 minutesminutes
Cook: 1 hourhour5 minutesminutes
Total: 1 hourhour30 minutesminutes
This will be the only stuffing recipe you will ever need! So much fresh herbs and so buttery. It’s simply the best EVER!
1 (16-ounce)loafsourdough bread, cut into 1-inch cubes
1tablespoonolive oil
1poundbreakfast sausage
4tablespoonsunsalted butter
3clovesgarlic, minced
1sweet onion, diced
2celery ribs, diced
2tablespoonschopped fresh parsley leaves
2tablespoonschopped fresh sage leaves
1 ½tablespoonschopped fresh thyme leaves
2teaspoonschopped fresh rosemary
Kosher salt and freshly ground black pepper, to taste
2 ½cupschicken stock
Instructions
Preheat oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
Spread bread cubes in a single layer on a baking sheet. Place into oven and bake until crisp and golden, about 10-13 minutes; set aside.
Heat olive oil in a large cast iron skillet over medium heat. Add sausage and cook until browned, about 5-8 minutes, making sure to crumble the sausage as it cooks. Transfer sausage to a paper towel-lined plate.
Melt butter in the skillet. Add garlic, onion and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in parsley, sage, thyme and rosemary until fragrant, about 1 minute.
Remove from heat. Stir in bread and sausage; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined. Let stand 5 minutes, stirring occasionally, until liquid is absorbed.*
Spread bread mixture into the prepared baking dish. Place into oven and bake until top is browned, about 30-35 minutes.
Serve immediately.
Notes
*This can be made 1 day ahead. Let cool; cover and chill.