This Stuffing recipe is the best you’ll ever have! It’s a classic homemade dressing recipe that tastes like moms. It contains sausage which is perfect for the meat lovers or flexitarians.
There is an option to make it vegan or vegetarian if you must. Either way, you’ll love it!
This recipe is from mother in law Diane who makes the best stuffing in the world! I kid you not. She makes the most amazing Thanksgiving feasts and now I’m happy to be able to recreate her famous stuffing recipe.
Everyone that’s had the privilege of tasting this dish will tell you that it’s the best one they’ve ever had!
I always find that stuffing/dressing tastes better a day or two after making—it gives enough time for the spices to more evenly distribute. You can make ahead and freeze if you’d prefer.
Another option is to saute everything the night before Thanksgiving and store in refrigerator for the night. When you’re ready to cook it before the big meal, just mix the bread cubes and transfer to baking dish.
I hope you give it a try. XO, Ana
Diane’s Delicious Stuffing
- 2 loaves sandwich bread
- Poultry seasoning (Bell's Seasoning preferably)
- 8 ounces (2 sticks / 226 grams) unsalted butter Use your favorite vegan butter for vegetarian/vegan option.
- 2 medium onions, yellow or white finely chopped
- 1 celery bunch finely chopped
- 1 flat parsley bunch finely chopped
- kosher salt
- freshly ground pepper
- 28 ounces chicken broth (use homemade or from a box). Use vegetable stock for vegetarian/vegan option.
- 2 lb Jimmy Dean regular sausage (1 lb chub) or your preferred brand Use plant-based sausage or firm tofu for vegetarian/vegan option.
- Heat oven to 350 degrees.
Toast the bread the day before
- Cut bread into cube size pieces, place in large aluminum roasting pan or tray and spread the bread cubes out in a single layer. Sprinkle with poultry seasoning.
- Bake until golden, turning once halfway through cooking in order to brown all sides of the cubes. Cooking time will depend on the thickness of the cubes, so watch to be sure that they do not burn. (Mine generally take between 15-20 minutes.)
Prepare the stuffing/dressing
- Heat oven to 350 degrees.
- Melt the butter in a large pot over medium heat. Add onions, celery, parsley, salt and pepper. Cook, stirring, until vegetables have softened, approximately 5 minutes.
- Add the other stick of butter then add the 2 lbs of sausage and start breaking it with a spoon to crumble and to cook evenly.
- Transfer mixture to a very large bowl or a large aluminum roasting pan. Then add the bread cubes and enough broth so the mixture is well moistened. Mix everything with hands. Check for seasoning. Diane's note: You can gauge moistness and add more broth as needed. You want the dressing to stick together nicely, evenly moist, but not too loose.
- Place the stuffing in a large baking dish (you may have to use two large baking dishes) and bake uncovered, for 30 minutes or until the top begins to brown.
- Less expensive sandwich bread works as well as expensive.
ADD YOUR OWN PRIVATE NOTES
Whenever you come back to this recipe, you’ll be able to see your notes.