The Pioneer Woman Tasty Kitchen
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Thanksgiving Stuffing

5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

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Level: Easy

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Description

A few years ago, I tried my mother-in-law’s stuffing for the first time and all at once everything in my life—at least everything that relates to Thanksgiving stuffing—became clear and beautiful. With a combination of fresh and dried herbs (and the freedom to add whatever seasonings you like), this stuffing is a real feast for the senses and I’m keeping it in my arsenal forever and ever. Amen.

Ingredients

  • 1 whole Pan Of Cornbread (I Use My Cornbread Recipe)
  • 1 loaf French Bread, Somewhat Crusty
  • 1 stick Butter
  • 1 whole Medium Onion, Diced
  • 2 cups Celery, Chopped
  • 4 cups Low Sodium Chicken Broth
  • ½ teaspoons Dried Basil
  • ½ teaspoons Thyme
  • 2 teaspoons (to 3 Teaspoons) Fresh Rosemary, Chopped
  • ¼ cups Fresh Parsley, Chopped
  • Salt To Taste

Preparation

Chop the cornbread and loaf of French bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours.

Warm up a large skillet over medium heat and add one stick of butter. When it’s melted add the onion and celery and cook for a few minutes until onions are almost translucent. While it’s cooking chop up any fresh herbs you will be using.

Add 4 cups of chicken broth and bring to a boil. Add ½ a teaspoon of basil, ½ teaspoon of ground thyme, a few teaspoons of fresh chopped rosemary and ¼ cup of chopped fresh parsley. Stir until combined.

Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir.

Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.

5 Comments

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Avatar of nmallon

nmallon on 5.16.2011

We made this again this past Saturday. I replaced the chicken broth with one vegetable bouillon in 4 cups water (we have a vegetarian relative who doesn’t do chicken broth) and it still turned out really well. One thing was it didn’t need additional salt but if you’re cooking for a vegetarian it worked fine switching out the two.

Avatar of pr31wb

pr31wb on 12.8.2009

This was the first year my sister and I made Thanksgiving dinner since my mom was away, and I chose Ree’s stuffing recipe as one of “my” dishes. It was so good! Everyone preferred it to my mom’s stuffing recipe, but shhh—, don’t tell her!

Avatar of mjsteever

mjsteever on 11.29.2009

I have never made stuffing from scratch before. Boy, is it worth the extra effort!
I too had problems keeping grabby fingers away from the chopped up bread. Ended up hiding it on top of the refrigerator!
I made this for our Thanksgiving dinner yesterday. Everyone, even non-stuffing eaters, loved this dish.

Avatar of michellemc

michellemc on 11.29.2009

I made homemade stuffing instead of Stove Top for the first time ever this past Thanksgiving, and I used this recipe. The worst part was keeping grabby fingers away from the chopped up bread so it could dry out. We definitely prefer this recipe to Stove Top now – and we really loved that stuff!

Avatar of FarmWifeGina

FarmWifeGina on 11.29.2009

Mmmm, yummy! The herbs make this recipe- perfect combination. Next time I will probably add a bit more broth to make it more soggy, but that is entirely to my personal taste. And there will definitely be a next time!

8 Reviews

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Avatar of valentinegirlxo

valentinegirlxo on 11.28.2011

Made this this year for Thanksgiving. My husband raved about it. I think this will now be a staple for Thanksgiving table each year.

Avatar of westcoastswedishgirl

westcoastswedishgirl on 11.25.2011

I made this last year, and it was a bit dry, so this year I only used half the loaf of french bread. I used the “traditional” Thanksgiving herbs (sage, rosemary, thyme). I also used turkey broth instead of chicken broth. It turned out moist and delicious this time around. Thanks!

Avatar of michellemc

michellemc on 9.8.2011

My review can be found in the “Comments” section.

Avatar of Mariah of A Great and Many Things

Mariah of A Great and Many Things on 4.1.2011

Since I found this recipe 3 years ago, I have not had Thanksgiving without it, and I don’t intend to, ever again. I LOVE THIS STUFFING!

Avatar of adalwadi

adalwadi on 12.23.2010

Another big hit in my house!

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