The stuffing is my favorite part of the Thanksgiving dinner. I’ve made many variations of stuffing adding ingredients like ground beef, diced giblets, fennel, eggs, dried fruit…. The recipe below is our family favorite! It’s a classic stuffing with dried bread cubes, sautéed vegetables, herbs and turkey broth. The cornbread and sourdough bread is from Martha Stewart’s recipe. A 24 oz or so size of standard white bread is also very good! Such a loaf is Aunt Millie’s Buttermilk Bread
I’ve been following Martha Stewart since she began her empire. This stuffing is based on her recipe.
At least a day before prepare a cornbread recipe in an 8×8 inch baking pan. I use a Martha recipe. The recipe on the yellow cornmeal container is also good
I use a local bread called Spatz white bread. A sourdough also is good. It needs to be dried out on a rack at least a day before.
An alternative is to only use a standard loaf of white bread such as a 24 oz loaf of Aunt Millie’s Buttermilk bread instead of making cornbread and using Spatz bread.
I also make my own turkey stock. At least 2 days before, follow my recipe for Chicken Soup with Vegetables. Make the stock only and roast 2 turkey wings and 2 drumsticks.
Also a day ahead I like to sauté the vegetables and herbs together. This is not necessary though. You can sauté the vegetables the same time you’re making the stuffing.
- In a large saucepan melt 4 tablespoons butter. Sauté the following:
2 medium yellow onions, chopped
4 carrots, diced
4 stalks celery, diced
1 fennel bulb, chopped, optional
2 large cloves garlic, minced
- When softened add these herbs:
2 teaspoons each dried sage, thyme and marjoram
2 tablespoons each fresh rosemary and parsley
1 teaspoon salt
1/2 teaspoon black pepper
- Sauté another 5 minutes. Cool and refrigerate overnight or mix in with the bread if you’re ready to go!
- On serving day put the stuffing together.
- In a large mixing bowl combine the dried cornbread and white bread that has been sliced into cubes. I slice the bread into 16 squares
- Mix in the vegetables.
- Optional is to add 1 cup dried Michigan cherries. I usually don’t.
- Lastly, take 4 cups turkey stock that has been heated and mix into stuffing.
- Pour into a buttered 9×13 baking dish. Cover with foil.
- Bake at 350 degrees 20 minutes. Uncover and bake another 10 minutes. It only needs to be heated through and slightly crisped up. Over baking will dry it out. 🦃