What’s your style on Thanksgiving? Traditional or Risk Taker?
Me, I’m a traditionalist allllll the way. I tend to make the same things every year, partly because I have my recipes and all the timing down to a T and everyone requests specific things. I have been cooking Thanksgiving for 25+ people for the last 13+ years. [rss-cut] Now this year I am a little bit sad because if you remember, we sold our house and are temporarily in an apartment while we build our new home. So, I have ZERO room for people. That means I can’t cook this year and honestly it makes me VERY VERY sad.
Since I can’t make my Thanksgiving spread, I am going to share my stuffing recipe with you.
Stuffing is a touchy subject. People have their specific stuffing they make. I posted the question on my Facebook Page and got lots of answers like Pork Sausage Stuffing, Turkey Stuffing, Stuffing with fruit and nuts, Cajun, Cornbread and many others. Feel free to share your favorite in the comment section.
For me, again I am a Traditionalist. I have been making my stuffing the same way for years and years, basically the same way my Mom did….lots of fresh herbs, onion, celery and LOTS of real butter.
I have always dried my own bread from fresh bread and then cut into cubes for my stuffing. However, Â Pepperidge Farm has come out with UNSEASONED Cubed Stuffing. Hooray! One less step for me. No more drying my own bread. And another thing I love about their Unseasoned Cubed Stuffing is it is made with toasted white and wheat breads.
Below you will find step by step photos on how to make my stuffing. It’s Easy Peasy!!
Melt 4 tablespoon butter in a pan.
Add onions.
Add celery.
Mix and sauté for 10 minutes, until softened.
Add your flavorings.
Stir and cook for an additional minute.
The Star of the Party!
Add your mixture.
Mix to incorporate.
Next you need a good chicken stock and 2 eggs.
Mix your eggs right into the chicken stock.
Pour the egg/chicken stock mixture right into the bread. MIX WELL.
Butter a 9 x 9 pan.
Put the stuffing in the prepared pan.
Pour one stick of melted butter evenly over stuffing. This is optional, but comeon’ it’s Thanksgiving. Give yourself a cheat day!
Bake at 350 for 35-40 minutes. And you have the PERFECT Thanksgiving Herb Stuffing!!!
- 1 14oz. Package Pepperidge Farm Unseasoned Stuffing
- 12 tablespoons Butter, divided
- 2 large Celery Stalks, finely diced
- 1 large Red Onion, finely diced
- 3 tablespoons Fresh Parsley, finely minced
- 1 tablespoon Fresh Thyme, finely minced
- 1 tablespoon Fresh Sage, finely minced
- 1 teaspoon Fresh Marjoram, finely minced
- 1 clove Fresh Garlic, finely minced
- 1/2 teaspoon Coarse Kosher Salt
- 1/4 teaspoon Freshly Ground Pepper
- 2 cups Chicken Stock
- 2 Eggs
- Preheat oven to 350.
- Butter a 9 x 9 pan.
- Place the Pepperidge Farm Unseasoned Cubed Stuffing in a large bowl. Set Aside
- In a large skillet over medium heat melt 4 tablespoons butter, add celery and onion, cook for 10 minutes or until softened.
- Add parsley, thyme, sage, marjoram and garlic, cook for an additional minute.
- Pour the herb mixture over the cubed stuffing; mix to incorporate.
- Measure the chicken stock into a 4 cup measuring cup or bowl. Mix the eggs into the chicken stock; pour over the stuffing. Combine very well.
- Place stuffing in prepared pan.
- Melt the remaining 8 tablespoons butter; pour evenly over stuffing.
- Bake uncovered for 35-40 minutes.
I have been compensated by Pepperidge Farm for recipe development. All opinions are 100% mine.
OH… I so want that stuffing now!! I will be trying this on Thanksgiving!! Thanks for the recipe!
Heck yeah I want it! I know you are going to miss cooking but just think how amazing it will be next year in your home!!
Yeah..I’m super sad about it. But I wont be sad next year when I’m cooking up a storm in my new kitchen!!! 🙂
I would be more than happy to take this pan of stuffing off your hands 😉
Wow. I did not know stuffing could be so beautiful. And the stick of butter on top, The more the merrier.
I am the fourth generation to make my family’s cornbread dressing (complete with homemade cornbread). This recipe is a staple for Thanksgiving but we like to enjoy stuffing as a side dish with Sunday dinners a few times a year. For these dinners, I like to make a more simple stuffing and try new recipes. Looks like I’ll be trying your version soon!
I love stuffing! This one looks fabulous.
Oh my..more than 25 people every year is a lot of effort! Thanks for sharing this recipe with us.I love herbs, just like you, and sometimes even put too much for some people’s taste. Things like rosemary can be a bit strong, I agree, so I’m careful when we have guests. I just hope you’ll have a real big and nice kitchen in the new house.
Thanks so much for your comment Sam!
My mother-in-law makes our stuffing, which I love… my mom always made an oyster stuffing (sadly, I never liked it)… our family seems to prefer traditional every year – same dishes brought by certain people. I may through in a new dessert just because I want to, but other than that, we keep to the same menu since it makes everyone happy. 🙂
Well, when the kids were still home I was a traditionalist. Not any more! Always made a chestnut stuffing.
Love all those fresh herbs in your stuffing!
It’s hard to make a beautiful stuffing, but man, you totally rocked this!! This looks great!!
Thanks so much Shawn!!!!
Love this recipe. Mine is similar. You should come have turkey day with us! I’d even let you cook with me!!
This looks great and I will definitely be making it for Thanksgiving, just wondering if it can be made ahead of time.
Oh Absolutely! I always make my stuffing a day before. The morning of Thanksgiving, I just take it out and let it come to room temperature and then pop it in the over to reheat it!
This looks amazing! But I accidently bought the seasoned bread cubes. Do you think it would still be okay?
So very sorry I didn’t see your comment in time for Thanksgiving. If you purchase the seasoned bread crumbs, I would certainly cut back on any salt and some seasonings.
What size is the bag of stuffing? My store only has unseasoned in a different brand. Thanks!
Sorry I haven’t been on my site to check comments. The bag is 14 oz.
Hello! I stumbled upon you blog through pintrest. I did a quick Thanksgiving Pintrest Pin roundup on my blog, hope you don’t mind. http://www.simplypinspirational.com/2013/11/thanksgiving-pins-roundup.html
Your recipe and photos made this dish look absolutely mouthwatering. I can’t wait to try this out for myself.
Thanks for including me in your roundup!
My husband and I are making this for Thanksgiving. We are homemade stuffing virgins. 😉 I searched and searched for the pepperidge Farm unseasoned cubed bread and couldn’t find it. So we have resorted to cutting up and toasting French bread. Our only problem. We have NO idea how much to use. Any idea how much is in one bag? That would at least give us a starting point. Thanks. happy Thanksgiving!
There is 14 oz in each bag, however that is the weight of the dried bread. I would say you could use a pound of fresh bread.
Sorry I Did not get on the computer on Thanksgiving to check my site.
Thank you!! We made a pretty good guess and it turned out fabulous!!!
Sounds yummy, I will be trying this for Christmas since Thanksgiving has passed. I noticed that the bread crumbs are not listed in your ingedient list. Maybe you can take the time to revise it along with the weight so people who do not read the comments will know…
Just a suggestion not a criticism. Merry Christmas, Marie
Oh my goodness. I cant believe I left the main ingredient out! Thank you for letting me know!