Stuffing - the Real MVP
Thanksgiving is here, and let’s be honest—stuffing is the real star of the show. Sure, turkey gets the spotlight, but stuffing brings the flavor, warmth, and the true spirit of the holiday.
Whether you’re a traditionalist or love throwing in a creative twist (orange zest, anyone?), there’s no wrong way to stuff your turkey or your plate.
This recipe is here to guide you—think buttery veggies, fresh herbs, and a generous pour of Boulder Broth to make it creamy, delectable and nutrient dense for the whole family.
The beauty of stuffing is in its versatility. The bread base, whether it's sourdough, whole wheat, cornbread, or even a mixture of several types, sets the stage for endless flavor experiments.
By adding vegetables, fruits, herbs, and even different kinds of broth, you can create a stuffing that’s uniquely yours.
Plus, whether it’s baked inside the turkey (stuffing) or in a separate dish (dressing), the texture and flavor can vary quite a bit, so you can tailor it to your taste.
If you’re making stuffing for the first time, the basic method usually involves sautéing onions, celery, and other aromatics in butter, adding your chosen bread cubes, and then moistening the mixture with broth and eggs to bind everything together.
Herbs like sage, thyme, and rosemary are traditional, but feel free to get creative! We like to add a little bit of fresh orange zest, toasted pecans, or even roasted garlic for an unexpected twist!
Here’s a basic recipe to get you started, and once you’re comfortable, you can adjust the ingredients to suit your preferences.
Classic Thanksgiving Stuffing Recipe
Ingredients:
- 1 loaf of bread (about 10-12 cups of cubed bread)
- 1 medium onion, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1/2 cup unsalted butter
- 2-3 cups Boulder Broth Chicken Bone Broth or our Seasonal Vegetable broth (depending on desired moistness)
- 2 eggs
- 3/4 cup fresh herbs, predominantly parsley, sage, and thyme
- Salt and pepper to taste
- Optional: 1/2 cup chopped dried fruit (apricots, cranberries, or apples), roasted chestnuts, or mushrooms
Instructions:
- Prep the bread: Cut your bread into cubes and let them dry out overnight. If you're short on time, you can dry them in the oven at 300°F for about 15-20 minutes, stirring occasionally.
- Cook the vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion, celery, and garlic, cooking until softened, about 7-10 minutes.
- Mix the stuffing: In a large bowl, combine the dried bread cubes with the sautéed vegetables, herbs, salt, and pepper. If using dried fruit or nuts, fold them in here.
- Add broth and eggs: Whisk together the eggs and 2 cups of broth. Pour over the bread mixture and toss gently until everything is evenly moistened. Add more stock if the mixture seems too dry. It should be moist but not soggy.
- Bake: If you're making dressing (baked outside the turkey), transfer the stuffing to a buttered casserole dish and cover with foil. Bake at 350°F for 30ish minutes, then remove the foil and bake for another 15-20 minutes, until the top is golden and crispy.
- Stuff the turkey (optional): If you're stuffing a turkey, make sure the stuffing is cooled before filling the bird. Stuff the cavity loosely, as the stuffing will expand while cooking. Roast the turkey according to its weight, ensuring the stuffing reaches 165°F when checked with a thermometer.
With these steps, you’ll have a basic stuffing recipe to build from, whether you're sticking to the traditional route or experimenting with new flavors. Enjoy your cooking—and happy Thanksgiving!
When you're finished, don't forget our delicious gravy recipe!
Happy holidays!!
With gratitude,
Boulder Broth
