When it comes to Thanksgiving, my creativity in the kitchen is replaced by traditional recipes. We rarely change up the Thanksgiving Dinner menu and what traditional turkey dinner wouldn’t be complete without stuffing? This stuffing recipe is very similar to my mother’s recipe that I enjoyed as a kid. Since we rarely make stuffing any other time of year, it’s one of my favorite sides at Thanksgiving.
Making the Stuffing
Start out by melting 1 stick of butter in a large saute pan. I like to use my big cast-iron pan because I also like to bake the stuffing in the same pan – easy clean up. If you don’t have or like to use cast iron, any saute pan will work, as long as it is large enough. You can transfer it to a 9×13 baking pan if you are baking or if you’re going to stuff the bird, it really doesn’t matter what pan you use – just make sure it’s big (or it will spill all over when stirring).
While the butter is melting, chop 1 large apple, 1 large onion, and 1 bunch of celery. If you like more or less of any of these vegetables/fruit, just change up the proportions.
Add the vegetables and apple to the melted butter and saute until all are somewhat soft and the onions are translucent.
Add 1 bag of Pepperidge farm stuffing mix (blue bag), 2 Tbsp dried parsley, 1 tsp. each of dried sage and thyme. If you have a different bread crumb brand/style that you like, I’m sure it would be good too.
Toss this in with the butter/vegetable/apple mixture. You want to make sure this is mixed well and coated with the butter.
Next, stir in 4 cups (or 1 carton) of turkey or chicken broth. Toss and stir until well combined. This will be very moist and make a nice, moist stuffing when baked (or stuffed into the turkey).
Finishing off the Stuffing
At this point, if you are making the stuffing ahead, allow to cool. Once cool, place in a covered container and either refrigerate for one day or freeze for up to one month. This is a great time-saver for Thanksgiving Day.
To use inside a turkey, spoon the cooled mixture in to the rinsed cavity of the turkey and bake according to turkey baking directions. To bake in a pan, bake at 350 degrees for 30 minutes. This is my favorite way to eat stuffing because the top is nice and crunchy. This recipe will make one 9×13 size pan of stuffing. Sometimes I will stuff the turkey and then bake the left-over in a 8″ square pan.
Be sure to check out our other great Thanksgiving Recipes, too!
- ½ cup (1 stick) butter
- 1 large apple, chopped
- 1 large onion, chopped
- 1 bunch celery, chopped
- 2 Tbsp. dried parsley
- 1 tsp. dried thyme
- 1 tsp. dried sage
- 1 bag (blue bag) Pepperidge Farm stuffing mix
- 4 cups (1 carton) chicken or turkey broth
- In a large saute pan, melt the butter over medium heat.
- Add chopped onion, celery, and apple.
- Cook until vegetables and apple are soft.
- Add stuffing mix, parsley, thyme, and sage.
- Toss well to coat.
- Stir in the broth and mix well.
- Cool and use to stuff turkey, following directions for cooking turkey OR spread in a 9x12 baking pan or large cast-iron pan.
- Bake at 350 degrees for 30 minutes.