Homemade stuffing 2

A deliciously simple to make stuffing ideal for the holiday season!

Our stuffing recipe is soft and buttery inside with crispy, golden edges and incredible flavours. Onions, celery, garlic clove and herbs are sauted in butter, thrown with bread and baked inside a full flavoured stock.

A vintage homemade stuffing may be the essential Thanksgiving side dish. Easy to create your holiday dining room table!


An indication of sweetness in the cranberries (optional), using the added saltiness from sausage, this can become the perfect favourite Thanksgiving stuffing recipe!


  • Pan fried sausages — casings removed. You should use chicken, beef, pork or poultry sausages. We like using spicy Italian flavour.
  • Bread — white-colored, wholewheat or grain bread are fine to make use of.
  • White-colored wine — YES! If you’ve never attempted white-colored wine inside your stuffing before, check it out! We reduce it lower before adding it in, and also the flavour is incredible! Obviously, you are able to swap it with extra chicken broth or let it rest out altogether.
  • Herbs — I personally use fresh Sage, Parsley and Rosemary oil. Should you don’t such as these, you may also use tulsi, oregano, thyme or other herbs you want!

Steps To Make STUFFING

For the greatest stuffing with individuals irresistible crispy golden edges, it’s better to use dry bread. You are able to dry fresh bread in the oven JUST until starting to toast, or use day old bread.

It’s my job to dry day old bread within the oven to guarantee the best result.

Any bread is okay, however we prefer utilizing a French stick or Baguette torn or reduce into 1-inch pieces.


While your bread is becoming dry within the oven, rapidly brown the sausage, breaking up having a fork or even the finish of the wooden spoon while cooking.

Mix the browned sausage with the bread cubes. We always add some pan drippings for additional flavour!

The remainder all comes together in minimal steps:

SAUTE veggies and herbs in butter.
ADD your wine
MIX within the stock
POUR over bread
BAKE until browned.

The cranberries are an optional component, as pointed out above. You are able to leave them out altogether, or substitute with raisins or carrots!


Leftovers really are a favourite right here! Think Ross together with his famous Moist Maker sandwich created using Thanksgiving leftovers. A warm 3-tier poultry sandwich with stuffing and gravy… yummy.

For those who have lots of stuffing leftover, refrigerate in airtight containers for approximately 2-three days, or freeze for approximately 2 several weeks.

To reheat, thaw it first, then bake for 350°F (175°C) for roughly 30 minutes. You may want to add 1/4 – 1/2 cup stock to avoid drying it.

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