Thanksgiving Planner | Traditional Herb Stuffing Recipe | Sage & Thyme Dressing Recipe

No Thanksgiving dinner is complete without stuffing - or dressing, I guess it is more appropriately named... as I don't actually stuff it into the bird! If you cook the stuffing in the turkey, the turkey will have to cook longer, making it dry so I recommend cooking the dressing in a baking dish.

This is a very traditional herb stuffing for Thanksgiving that is a staple at my family's Thanksgiving dinner. Feel free to jazz it up with diced apples, dried cranberries or spicy sausage.

Traditional Herbed Stuffing (serves 8-10)
with sage & thyme

16 cups of sourdough bread cubes, 1-inch
1 stick of butter
2 cups of yellow onions, 1/2 inch dice
1 cup of celery, 1/2 inch dice
2 cups of mushrooms, sliced
2 tablespoons of flat-leaf parsley, chopped
2 tablespoons of thyme, minced
6 sage leaves, julienned
1 tablespoon of sea salt
1 tablespoon of pepper
2 1/2 cups of chicken stock
2 eggs

Preheat the oven to 350 degrees. Toast bread on a baking sheet for 6 minutes.

In a large saute pan, melt the butter and saute the onions, celery, mushrooms with parsley, thyme, sage and salt & pepper for 10 minutes until they begin to soften. Place mixture along with bread cubes in a large mixing bowl. Beat together the stock and eggs. Add it to the bread mixture and toss together.

Option #1 : Casserole Dish

Pour into a casserole dish. Bake for 30 minutes.

Option #2 : Crock-Pot

Pour into a crock-pot. Cook on high for 45 minutes. Cook on low for 4 hours. **You may need to add more stock to keep the stuffing moist.

In years past, I had purchased crouton looking dried bread cubes from the store, but it was so much easier, better tasting and looking when I made my own. Just use a big loaf of rustic bread. (I only made a half recipe for Mike and I, otherwise you will probably need two baking sheets for all of the bread.)