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Thanksgiving Stuffing

by Ryan Cong

Stuffing has to be one of the most underrated Thanksgiving dishes of all time. When one thinks of thanksgiving, the first thing that comes to mind is always turkey. However, no Thanksgiving dinner is complete without stuffing. The perfect accompaniment to turkey, this dish can be made in a variety of ways. 

Contradictory to its name, this dish doesn’t actually have to be stuffed inside a turkey. The type of stuffing that I will be teaching you how to make today can be made inside any baking dish. All you will need is a few simple ingredients, and you can make a wonderful stuffing that will surely give your Thanksgiving dinner more variety. 



  • Bread: Bread is essential for basically any stuffing. I recommend either sourdough or french bread

  • Butter: Can’t have bread without butter now, can we?

  • Celery: A very important part of the stuffing.

  • Herbs of your choice: Rosemary, thyme, parsley, and sage are some examples. 

  • Garlic.

  • Vegetable broth: You can replace it with chicken or beef broth.

  • Olive oil

  • Salt/Pepper


Step 1:

Tear the bread into bite-sized pieces, not too small, but not too chunky either. With bread like sourdough, you should have some crust on every piece. This should take up the majority of the room in your baking dish.


Step 2:

Prep the vegetables by slicing them. Leeks should be sliced like this.


Step 3:

Sautee the celery, leeks, garlic, salt, and pepper with butter. The celery should start to soften and release its aroma. Make sure the leeks do not start browning too much. Remember, you are not looking to fully cook it yet.


Step 4:

Put everything together in a bowl. You want to infuse the bread with the flavors of leeks, celery, and vegetable broth. At this point, the bread should be quite moist. Not completely soggy yet, just moist.


Step 5: 

Pour your bread/celery/leeks/broth mixture into a baking dish and make sure your bread is getting some exposure. You want it to brown on the top and form a crust. Just drizzle the top with some olive oil, cover with tinfoil, and bake at 350f for 30 minutes. If this is still not enough to form a crust, uncover the dish and turn the heat up until you see some browning on the top.


And that’s it! This recipe is extremely lenient with measurements and ingredients (to the point where I didn’t put specific measurements for everything). And trust me, it is delicious. So delicious that I forgot to take a picture of the final product. So here’s a stock image instead of what it should look like. 


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