Thanksgiving is all about the side dishes; am I right? I love a slow-roasted herb turkey recipe but I enjoy making turkey sandwiches more the next day than I do filling up my plate with it on Thanksgiving. Nope, that prime real estate is reserved for the green bean casserole, this herb stuffing, roasted garlic asiago mashed potatoes, fresh focaccia bread, homemade cranberry sauce, and creamed spinach or creamed corn. And pour my gravy all over the plate and you’re set. Stuffing is definitely my jam. In the past, I’ve made a caramelized onion version where I’ve swapped out the stale bread cubes for butter croissants and it was chefs kiss I always do it a little differently each year. But this is one recipe that I keep coming back to. And I’m sorry I’ve kept it from you as long as I have. This one is my traditional stuffing recipe loaded with butter-sauteed leeks, lots of onions, celery, and all the herbs. It’s a little piece of my heart. It’s aromatic; it’s golden; it’s everything a good stuffing recipe should be. Speaking of stuffing, before we get too far into this thing. Do you call it stuffing or dressing? I should clarify that I’m calling it stuffing because that’s what I’ve always called it. I guess it’s actually dressing. Because we’re not actually cooking it inside the bird. That’s just not my thing. But if that’s what you like to do, it’ll truly be stuffed stuffing indeed.
Ingredients for Traditional Thanksgiving Herb Stuffing:
How to make thanksgiving herb stuffing:
If you like this recipe, you might also like:
Green Bean Casserole with Crispy Shoestring OnionsAmazing Cheddar Mashed PotatoesHomemade Cranberry SauceSweet Potato CasseroleHomemade Buttermilk BiscuitsCornbread Casserole (aka spoonbread)
Bread: I use a 50:50 of Italian and sourdough. This is typically ~12 cups.Make ahead: If you’re preparing this recipe before serving day, simply cover the dish in step 4 with foil and refrigerate until ready to bake. Remove the casserole 1 hour before. baking. Follow the baking instructions in step 4. Baking time may increase slightly if you’re baking this at fridge temperature.If you don’t have stale bread: Check the text in the blog post for a solution!
