Thanksgiving is one of my favorite holidays because I love FOOD! My husband and I love to make Thanksgiving dinner absolutely delicious. Thus, we tend to make everything from scratch because we like to add our personal touch to each dish. Stuffing is one of those dishes that is actually pretty easy to make from scratch and so worth it. Now, I must be honest, it won’t be cheaper but your tastebuds will thank you for making this delicious Stuffing.
More Thanksgiving Recipes
Mashed Potatoes (Dairy Free)
The Best Thanksgiving Stuffing
Ingredients
- ½ cup butter (1 stick of butter, add more if needed) *dairy free Version
- 1 cup chopped onion
- 2 celery stalks, chopped
- ½ cup pine nuts
- 6-8 cups fresh bread crumbs
- 1 tablespoon fresh sage leaves minced (or 1 teaspoon dried) fresh is better
- Salt and freshly ground black pepper
- ½ cup chopped scallion
- ½ cup fresh parsley leaves, chopped
Instructions
- Place the butter in a large, deep skillet or Dutch oven over medium heat. When melted, add the onion and celery and cook, stirring, until it softens, about 5 minutes.
- Add the nuts and cook, stirring almost constantly, until they begin to brown, about 3 minutes.
- Add the bread crumbs and the sage and toss to mix. Turn the heat down to low. Add the salt, pepper, and scallion. Toss again; taste and adjust the seasoning. Add the parsley and stir. Turn off the heat.
- You can serve immediately. If you are serving it later, p¼lace the stuffing in a casserole dish (3 quart or 9×13-inch) or keep in the enameled cast iron dutch oven with the lid on and heat in a warm oven (200° Fahrenheit’s).
- If you want the stuffing to have a more soft texture, you can make it the day before, cool and place it in the fridge covered. The next day, place the stuffing in a casserole dish (3 quart or 9×13-inch) and bake for about 45 minutes, or until crisp and heated through.
Notes
- substitute the butter with 2 tablespoons bacon grease or coconut oil, 1/4 cup + 2 Tbsp olive oil.
Stuffing Recipe without celery from Brown Eyed Baker
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Feature image was used from Canva, original image coming soon!
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