The holidays just aren’t the same without that comforting aroma wafting through the house, are they? For me, nothing screams Thanksgiving quite like the rich, savory scent of homemade stuffing. Forget the boxed stuff; this From Scratch Stuffing Recipe: Classic & Easy For Thanksgiving is the real deal. I’m Blake Morgan, and trust me, after years of perfecting holiday menus, I know how to make a stuffing that’s both incredibly delicious and surprisingly simple to whip up. This recipe is all about bringing that authentic, from-scratch magic to your table without any fuss, just pure, satisfying flavor that feels like a warm hug from Grandma.
My journey in the kitchen has always been about finding those gems—recipes that feel special but are totally doable. This stuffing is one of them! It’s built on a foundation of simple, quality ingredients and techniques that make it approachable for any home cook. We’re talking about creating a dish that feels truly homemade, packed with flavor and ready to be the star of your Thanksgiving spread. You can learn more about my passion for making cooking approachable and satisfying over at sauvro.com.
Why This From Scratch Stuffing Recipe is a Thanksgiving Must-Have
Okay, let’s talk about why this From Scratch Stuffing Recipe: Classic & Easy for Thanksgiving is an absolute game-changer for your holiday table. Forget those sad, crumbly mixes – this is the real, comforting deal. Here’s why it’s going to be your new favorite:
- Unbeatable Flavor: Seriously, nothing beats the taste of bread toasted just right, sautéed veggies full of savor, and a perfect blend of herbs. It’s just *levels* above anything from a box!
- Surprisingly Easy: I know “from scratch” can sound intimidating, but trust me, this recipe is designed to be super straightforward. You’ll be amazed at how simple it is to create something so delicious.
- Pure Comfort and Tradition: This stuffing tastes like pure holiday comfort. It’s that classic, nostalgic flavor everyone remembers and loves, the perfect anchor for your entire Thanksgiving menu.
- Customizable Goodness: While this recipe is perfect as is, it’s also a fantastic base. You can easily add your favorite nuts, dried fruits, or even different types of sausage.
It’s the kind of dish that makes everyone ask, “Who made this?” and feel extra special.
Gathering Your Ingredients for the Classic & Easy From Scratch Stuffing Recipe
Alright, let’s get down to business! The heart of any great From Scratch Stuffing Recipe: Classic & Easy for Thanksgiving is, of course, the ingredients. And trust me, this list is pretty straightforward. We’re keeping it simple so you can focus on the joy of making it, not hunting down obscure items. You’ll want a good, hearty white bread—day-old is perfect because it dries out better for that ideal texture. About a 12-cup measure of cubes is what you’re aiming for. We’ll also need a lovely yellow onion, a medium carrot that’s been grated (don’t squeeze *all* the juice out, just most of it!), and some celery to give it that classic veggie base. Oh, and a bit of ground sausage adds fantastic savory depth!
For flavor, we’re talking real butter – none of that margarine stuff for this recipe! Fresh parsley and sage are non-negotiable; they really make the stuffing sing. And for moisture, we’ll use low-sodium chicken broth. Start with about 1 1/2 cups, but have up to 2 1/2 on hand because every bread soaks up liquid a little differently. And of course, salt and pepper to taste – we’re seasoning as we go!
Essential Equipment for Your Homemade Stuffing Recipe
Before you dive in, let’s make sure you’ve got your kitchen tools ready to go for this Homemade Stuffing Recipe. Having everything prepped makes the whole process so much smoother! You’ll want a good serrated knife for those bread cubes, a sturdy baking sheet for drying, and some paper towels. A large sauté pan is a must for cooking up those veggies and sausage, and an extra-large mixing bowl is key for tossing everything right. And finally, a 9×13 inch pan or a similar casserole dish will be where your delicious stuffing bakes to perfection.
Step-by-Step Guide to Making Your Classic & Easy From Scratch Stuffing Recipe
Alright, team, let’s get this stuffing party started! Making this Classic & Easy From Scratch Stuffing Recipe for Thanksgiving is all about enjoying the process. Don’t stress, just follow along, and you’ll have the most amazing stuffing on your holiday table. We’re going to break it down into easy steps, so grab your apron! You can find more about my approach to making cooking enjoyable and approachable at sauvro.com.
Preparing the Bread for Your From Scratch Stuffing
First things first: that bread! You want nice, dry cubes for the best texture. The easiest way is to chop up your hearty white bread into about half-inch cubes using a serrated knife. Then, spread them out on your baking sheet. You can totally let them air dry at room temperature for a couple of days – that’s what my Grandma always did. Or, if you’re short on time, pop them into a preheated oven at 200°F for about an hour or two, tossing them every now and then until they’re nice and dry. This step is super important because it stops your stuffing from getting mushy!
Sautéing Aromatics and Sausage for Savory Holiday Recipes
Now for the flavor base! Brown your ground sausage in a big sauté pan over medium heat. Break it up into bite-sized pieces as it cooks. Once it’s nicely browned, scoop it out onto a plate lined with paper towels to drain off that extra grease. Don’t clean the pan! Pour out *most* of the grease, but leave a little behind. Add your butter to that same pan, and once it’s melted, toss in your diced onion and celery. Cook ’em for about 2-3 minutes until the onion looks nice and see-through. Then, add that grated carrot and cook for another couple of minutes. Finally, stir in your fresh sage – you’ll know it’s ready when it smells amazing and wilts just a bit.
Combining and Moistening the From Scratch Stuffing
Grab your giant mixing bowl. Toss in those lovely dried bread cubes and sprinkle over the fresh parsley. Add the cooked sausage and give it all a good toss to get everything mixed up. Now, pour the sautéed veggies and all that buttery goodness from your pan over the bread and sausage. Toss it all together until everything is coated. Time for the broth! Start by drizzling in about 1 1/2 cups of the chicken broth while you gently stir everything. Keep adding broth a little at a time until all the bread is just lightly moistened. You don’t want it swimming; just damp enough to hold together. Season with salt and pepper to your liking. Remember, the sausage and broth can be salty, so taste as you go!
Baking Your Classic & Easy Thanksgiving Stuffing
Transfer your gorgeous stuffing mixture into your greased 9×13 inch pan or a similar casserole dish. You want it to be fairly even, but no need to pack it down hard. Cover the whole dish tightly with aluminum foil. This is key for letting the stuffing steam and get tender. Pop it into a preheated oven at 350°F for about 30 minutes. When that time is up, carefully remove the foil. This lets the top get nice and golden brown and a little crispy for about another 10-15 minutes. And there you have it – perfect stuffing!
Tips for Success with Your Homemade Stuffing Recipe
Alright, so making this From Scratch Stuffing Recipe: Classic & Easy for Thanksgiving is pretty foolproof, but here are a few little tricks I’ve picked up that really make it shine. These little things help ensure you get that perfect, comforting texture and amazing flavor every single time. You want your stuffing to be the star, right? So pay attention to these!
First off, about that bread – I know I said hearty white, but a good crusty French baguette or even some challah works wonders too. Just make sure it’s cut into uniform cubes so it all dries out evenly. Fresh herbs are really where it’s at for that authentic taste; dried herbs just don’t have the same punch. And when you’re adding the broth, remember my advice: start slow! It’s way easier to add more if it seems dry than to fix it if it’s soggy. We’re aiming for moist, not mushy. For more on making your home cooking shine, check out sauvro.com. A little patience with the broth makes all the difference!
Serving Suggestions for Your Thanksgiving Menu
Now that you’ve got this incredible From Scratch Stuffing Recipe ready to go, let’s talk about what to pair it with! This stuffing is *so* versatile and really sings alongside all the traditional Thanksgiving favorites. Imagine it piled high next to a perfectly roasted turkey – that’s a classic for a reason! It’s also amazing with glazed ham or even a beautiful roast chicken if turkey isn’t your thing. Don’t forget about the sides; it’s perfect with creamy mashed potatoes, sweet cranberry sauce, and green bean casserole. Want to mix things up a bit? Try serving it as a delicious side to my other holiday dishes! It really rounds out the whole meal, making your Thanksgiving menu feel complete and extra special.
Storage and Reheating Your Classic & Easy From Scratch Stuffing
So, you’ve made this delicious From Scratch Stuffing Recipe and there are leftovers? Lucky you! Storing and reheating it is super simple. Once your stuffing has cooled down a bit, just pack it into an airtight container. It’ll stay good in the fridge for about 3 to 4 days. This is perfect because you can enjoy those amazing flavors again as a tasty snack or side dish during the week after Thanksgiving!
Frequently Asked Questions About From Scratch Stuffing
Got questions about whipping up your own amazing stuffing? I’ve got answers! Making a homemade stuffing from scratch is easier than you think, and totally worth it for your Thanksgiving menu ideas. Let’s clear up any confusion so you can focus on making the best darn stuffing ever!
Can I make this stuffing recipe ahead of time?
Oh, absolutely! You can totally prep ahead to save yourself time on Thanksgiving Day. You can cube and dry the bread a day or two in advance. You can also sauté the veggies and cook the sausage separately and store them in the fridge. Just combine everything with the broth and bake when you’re ready. It’s a lifesaver!
What kind of bread is best for homemade stuffing?
For the best texture in your homemade stuffing, you really want a hearty, somewhat dense bread that will dry out well without turning to complete mush. A good sturdy white bread, like a French baguette, Italian loaf, or even a good country white, is perfect. Avoid soft, squishy sandwich bread; it just doesn’t hold up!
How do I make my Thanksgiving stuffing moist but not soggy?
This is the million-dollar question! The trick to perfectly moist, never-soggy Thanksgiving stuffing is all in how you add the broth. Start with less than you think you need, and add it a little at a time while gently tossing until everything is *just* moistened. You want it damp, not swimming. Remember, the bread will absorb more as it sits and bakes!
Estimated Nutritional Information
Now, keep in mind these numbers are estimates, because every kitchen is a little different! Depending on the exact ingredients and brands you use, the nutritional breakdown for this fantastic From Scratch Stuffing Recipe will hover around: approximately 350-400 calories per serving, with about 15-20g of fat, 10-15g of protein, and 35-45g of carbohydrates. It all adds up to one delicious, satisfying bite that’s well worth it!
Share Your From Scratch Stuffing Recipe Experience!
Okay, now that you’ve hopefully made this amazing From Scratch Stuffing Recipe, I’d LOVE to hear all about it! Did it disappear the second it hit the table? Did you try adding anything special? Please drop a comment below and let me know how it turned out! You can also rate the recipe if you feel so inclined, or even tag us on social media if you share your masterpiece. For more culinary chats or questions, don’t hesitate to reach out via my contact page. Happy cooking!
Classic & Easy From Scratch Stuffing Recipe for Thanksgiving
Ingredients
Equipment
Method
- Cut the bread loaf into 1/2-inch cubes using a serrated knife. Spread the cubes on a baking sheet and let them dry at room temperature for 2-3 days, or dry them in an oven at 200 degrees F for 1-2 hours, tossing occasionally until dry.
- Finely dice the onion and celery. Grate the carrot and squeeze out excess moisture with a paper towel. Mince the parsley and sage.
- Brown the ground sausage in a large sauté pan over medium heat, breaking it into small pieces as it cooks. Remove the cooked sausage to a plate lined with paper towels to drain excess grease. Pour out most of the grease from the pan.
- Add the butter to the same pan over medium heat. Once melted, add the diced onion and celery and cook for 2-3 minutes until the onion is translucent. Add the grated carrot and cook for 2 more minutes. Stir in the minced sage and cook until it wilts and releases its flavor.
- Place the dried bread cubes in an extra-large mixing bowl. Sprinkle the fresh parsley over the bread, then add the cooked sausage and toss to combine.
- Pour the contents of the sauté pan (butter and vegetables) over the bread mixture and sausage. Toss everything together to combine.
- Begin by slowly drizzling 1 1/2 cups of chicken broth over the bread mixture while gently stirring. Add more broth gradually as needed, until all the bread is lightly moistened but not soggy. Season with salt and pepper to your taste.
- Transfer the stuffing mixture to a greased 9×13 inch pan or a similar-sized casserole dish. Cover the dish with aluminum foil and bake at 350 degrees F for 30 minutes. Remove the foil and bake for an additional 10-15 minutes.
Notes
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Blake Morgan is a seasoned culinary writer dedicated to helping everyday cooks create dishes that are bold, approachable, and deeply satisfying. With a reputation for developing recipes that are both practical and inspiring, Blake has become a trusted voice for readers who want meals that excite the palate while still fitting into real-life routines. Today, Blake proudly shares this passion and expertise as a core contributor to sauvro.com, a platform committed to elevating the home-cooking experience.
Blake’s culinary journey began in local restaurants and community food programs, where early hands-on experience shaped a strong foundation in cooking fundamentals, ingredient pairing, and kitchen efficiency. After progressing from line cook to recipe consultant, Blake discovered a natural talent for teaching and communicating technique—leading to a career shift into food media and digital recipe development. This transition unlocked an even wider audience, allowing Blake to merge educational storytelling with flavorful recipe creation.
