Stuffing is truly one of the standout side dishes that graces our tables during Thanksgiving. It’s a picturesque accompaniment alongside a beautifully roasted turkey. Making it from scratch is easier than you might think, and above all, the ingredients are all natural. This classic Thanksgiving recipe far surpasses any prepackaged box of bland breadcrumbs and a skeptical spice packet. I prefer to blend different types of bread. The result is a magnificent stuffing made with the slightly sweet Honey Wheat Sandwich Bread and a tangy Easy Sourdough Bread Loaf.
Interestingly, did you know that the most popular stuffing in the US is banned in other countries around the world? The preservatives in the food, known as BHA and BHT are banned because they are considered unnecessary and potentially harmful to our health. If you’re curious about why Stove Top Stuffing is prohibited, there’s a wealth of information worth exploring. Why Is Stove Top Stuffing Banned? The Facts You Need To Know
Take a look at the label of the boxed version. It reveals a long list of ingredients dominated by preservatives, flavor-enhancing chemicals, and heavily processed seed oils. Alarmingly, the second ingredient is high fructose corn syrup!
If natural, wholesome ingredients are a priority for your meal preparations, then you simply must try this remarkable homemade stuffing recipe.
Preparation, Servings, and Storage
This delicious stuffing is roasted in a large crockpot. Particularly, as a way to conserve oven space for other Thanksgiving delights or to take along as a dish to share with friends and family. It yields an impressive 12 servings, making it perfect for a crowd. In addition, one of the best aspects of this recipe is that any leftovers can be easily frozen for up to three months, allowing you to enjoy a deliciously comforting serving of stuffing with your next roasted turkey breast or chicken dinner.
Print Recipe
Thanksgiving Stuffing
Equipment
- Large mixing bowl
- sheet pan
- medium sized skillet
- large crockpot
Ingredients
- 1/2 loaf White bread
- 1/2 loaf Honey wheat
- 14 cup Butter
- 1/2 large Yellow onion
- 3 stalks Celery
- 1 tsp Poultry seasoning
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 2½ cups Chicken broth
- 1/2 tbsp Fresh parsley
- 1/2 tbsp Fresh rosemary
Instructions
- Preheat the oven to 200℉
- Cut bread into 1-inch cubes and spread out on a sheet pan.
- Toast the bread cubes for 20 minutes, or until they are slightly crunchy.
- Allow the bread cubes to cool.
- In a medium skillet, sauté the onions and celery in the butter until tender.
- Add the poultry seasoning, salt and pepper.
- In a large bowl, combine the dried bread cubes and seasoned onion and celery.
- Pour half of the chicken broth into the bowl, stirring gently.
- Whisk the egg and gently stir into the mixing bowl.
- Add finely chopped parsley and rosemary.
- Slowly add chicken broth until the bread cubes are wet but not soaked.
- Grease a large crock pot and pour in stuffing mixture.
- Set on low for 4 hours. Fluff with a fork every hour until done.
