Last-Minute Classic Stuffing Recipe

Sure, everyone thinks of Thanksgiving as the holiday for turkey… but we all know that a great stuffing is really the best part! With so many options and modernized recipes out there, who’s to say what a good one really is? In our opinion… you’re better off sticking with a classic stuffing recipe, like the one below!

1 stick unsalted butter
2 medium onions, diced
5 stalks of celery, diced
1-14 oz package of seasoned bread stuffing cubes
½ cup fresh parsley, finely chopped
1 teaspoon celery salt
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon seasoning salt
½ teaspoon cracked pepper
1 ½ cups hot turkey stock (homemade or canned)

Cooking Instructions

Begin by prepping your turkey – thaw it, wash it, and dry it – and set it on a rack inside of a large roasting pan with a lid. Preheat your oven to an appropriate temperature for your turkey size as well as the amount of time you’ll be roasting it. Next, in a large skillet, heat your butter over medium heat until it’s hot, but not smoking. Immediately stir in onion and celery, cover, and allow to simmer for roughly 20 minutes, stirring occasionally.

Once the vegetables are relatively soft, transfer them to a large bowl. Add in your stuffing cubes, parsley, celery salt, dried sage, dried rosemary, dried thyme, seasoning salt and pepper. Using a large spoon, blend everything together. Once thoroughly combined, slowly pour in the hot turkey stock. Stir again to moisten the ingredients in the entire bowl.

With the turkey prepared, stuff the bird immediately by filling the cavities inside. If you have extra, place in a baking dish, drizzle another ½ cup of hot turkey stock on top, cover with foil, and bake in the oven at 350 degrees for 20-30 minutes. You’ll want to uncover the dish for the last 5-10 minutes of baking, to give the top crust of the stuffing a crispness and some golden brown color.

Although variations can be made to this very recipe by adding sausage, other meats, and different spices, this recipe in particular has been tested and approved in the kitchens of millions of people over several years. It will not let you down!

Image: iStock

Will you try this classic stuff recipe?