Best Homemade Stuffing Recipe

This dish brought back nostalgic memories of my Mom's cooking. To honor my wife's mother's recipe, I made a few tweaks by adding celery leaves and 1/2 cup of minced parsley. I also modified the bread preparation by toasting it to a light brown color and then microwaving it in intervals until it became rigid, cutting down the drying time significantly. Instead of using a rolling pin, I crushed the bread by hand to achieve a mix of crumbs and small pieces. The bread mixture was combined with spices before adding eggs and chicken broth. The sautéed onion-celery mix was included without draining, and additional water was added as needed to ensure the stuffing was moist and held together without becoming too mushy. This updated version was a hit with my family, blending cherished traditions with new twists.

I had never made dressing before, but decided to give it a try using leftover yeast biscuits and jalapeño cornbread that I dried out. Following a suggestion to toast them first and then microwave, the results turned out great! I only had fresh sage on hand, so I also added fresh thyme and celery leaves, and used minced garlic in the onion/celery mix. I didn't drain the mixture and let it sit for about an hour before baking. Halfway through cooking, I stirred it and added a bit more chicken bone broth. The end result was amazing! Thank you for providing such an easy and delicious recipe!

This recipe closely resembles the one passed down in my father's family, but with my own tasty enhancements. I opt for a mixture of Pepperidge Farm country loaf cubes aged overnight and a bag of sage-prepared stuffing mix. Additionally, I prepare a homemade rich turkey broth by roasting turkey parts (legs and wings) with onions, carrots, and celery in a scorching oven, then adding chicken broth and baking slowly overnight. This special touch allows me to utilize the turkey juices for a flavorful gravy (I even incorporate the leftover broth for extra gravy if needed). Many have proclaimed that my dressing steals the show at every dinner!

Absolutely enjoyed this recipe! It was a hit at our Thanksgiving feast. I prepared it for 6 people, using approximately 7 slices of whole wheat bread. Despite struggling to crush the toasted bread with a rolling pin due to its moisture, blending it did the trick. I ended up doubling the broth and sage, resulting in an amazing dish!

This recipe holds a special place in my heart as it's the one I grew up with. I have fond memories of tearing up the bread as a child without getting into trouble. The only variation we had was that we didn't toast the bread; instead, we pulled it apart straight from the wrapper, and we let the onions and celery cook as the dish baked. The key is not to make it too wet, as it can become tough. For an extra lift, I recommend adding a teaspoon of baking powder to the broth, mixing it until smooth, and then pouring it over the bread. This dressing is simply the best. I still love to cook it today, and whenever we have family gatherings, my kids always request it.

My family and I were incredibly happy with how this dish turned out - even my 4-year-old gave it a thumbs up. Apologies to Mom, but this recipe might just surpass yours (good thing she's not online, right?). I made a half portion for our "Thanksgiving in July" dinner with 3 adults and 2 picky kids, and we even had some leftovers to freeze for later - fingers crossed it freezes well! I made a few tweaks, as usual: I used homemade cornbread from the bread machine, cubed instead of crushed; added chopped celery tops, a diced carrot and green apple, and a mix of red and regular onions. The sauteed vegetables looked vibrant and smelled amazing - I might just turn them into a salad next time. I ended up using one and a half cans of chicken broth for the right consistency, which cooked up perfectly - not too soggy, not too dry. Following BobL's advice, I didn't drain the veggie mix, mixed the egg with broth before adding it, and mixed everything by hand, just like my mom used to do. The taste was fantastic, and it was pretty easy to put together. I think I'll make this for our real Thanksgiving meal this year, since my mom no longer cooks the family feast and my husband's mom always relied on boxed dressing (thankfully she hasn't tried this one).

This dish was absolutely delightful! Next Thanksgiving, I plan to elevate it by using homemade white and wheat bread, cut into cubes and toasted in the oven. I'll also incorporate diced apples and a hint of cinnamon sautéed in butter, in addition to the celery, onion, and shredded carrots. While I'll be omitting the sage, I'll be including a mix of homegrown herbs - rosemary, basil, and thyme - that I dried myself, along with onion powder, garlic powder, and celery salt. The combination of apples and cinnamon truly enhances the stuffing's flavor, making it irresistible even to my grandchildren!

I have to say, this recipe is very close to my mother-in-law's, with the only difference being the absence of celery and garlic, but the addition of chopped giblets. I want to mention something about reviews criticizing dry stuffing. When she showed me how to make this, she never specified the amount of broth to use. Instead, she told me to add it gradually, cup by cup, until I could grab some stuffing with both hands and form a softball-sized ball that held together. I've been using this "measurement" for over 30 years, and it always turns out perfectly moist. Give it a try and enjoy!

I love making cornbread for my dressing in a cast iron skillet with bacon grease. It's a win-win situation!

I have been searching for my mother's stuffing mix, which she always made with pride. Unfortunately, I lost my recipe book during a move 10 years ago. This recipe is almost identical to hers. Thank you for sharing it. It was absolutely fantastic!

Every year I deep fry a turkey, and this stuffing recipe is the first one I've come across that is perfect for being cooked outside of the bird.

I made this dish for Thanksgiving using leftover hotdog buns. It turned out to be a hit! I also added mushrooms, carrots, and diced apples, which added extra flavor.

I have been making stuffing the same way my mother did for years, and it has always been a hit. Instead of toasting the bread, I buy it a week in advance and use poultry seasoning instead of sage. I load it up with butter and poultry seasoning, adjusting the amounts to taste. Family members often request extra to take home, and I even send some to those who can't be with us on Thanksgiving. This recipe always pleases!

This recipe is fantastic! I make a similar version with just two extra ingredients. I include a touch of duck fat and a 1/4 tsp of bacon drippings. The bacon flavor is subtle, but it adds a special touch to the dish. My mom struggled to recreate my Bohemian Grandpa's recipe until she observed him in the kitchen one day and noticed him sneaking in the bacon drippings.