Stuffing is a necessary side dish for me on Thanksgiving. Sure, I like a little stuffing with my Turkey, but I really like stuffing for leftover turkey sandwiches.
My Grandma would make the best turkey sandwiches, and my mom makes the next best turkey sandwiches. I am not sure why their sandwiches taste so much better than mine when the ingredients are the same. It must be the love!
We all have bread, turkey (I'm a white meat fan), cranberry sauce, and stuffing. Yes, stuffing. Leftover stuffing is an absolute must for leftover turkey sandwiches. What is your favorite thing to do with leftover Thanksgiving dinner?
Speaking of stuffing, I was actually afraid of Homemade Stuffing. I figured it was too tough/complex to make and so I would be a stuffing from the box kind of gal. It's not that I don't think stuffing from a box isn't good, but this stuffing recipe is better.
A few years ago my Mother-In-Law hooked me up with her stuffing recipe, and I must say this Homemade/Make from Scratch Stuffing recipe is just as easy as box stuffing, but it honestly tastes a million times better. Plus, you know everything that goes into this stuffing recipe.
Give this recipe a go this Thanksgiving for your turkey dinner, or make this for a delicious and oh so fast and easy to make side dish for pork tenderloins, chicken, roast beef, or anything really. I recently made this for Salisbury Steak, and it was yummy!
Honestly, there is no need to be afraid of Homemade Stuffing; it is fast, easy, and delicious. Oh and this recipe doubles or triples perfectly if you have a big crowd or are in need of A LOT of stuffing.
Recipe: Alohamora slightly adapted from Elaine
Active Time: 10 minutes
Inactive Time: 25 minutes
Servings: 4 cups of stuffing
1/3 c. butter, melted
3 Tbsp onion, chopped
1/4 c. celery, finely diced (about 1 stalk)
4 c. dry bread cubes
1/2 tsp salt
1/4 tsp pepper
1 tsp poultry seasoning
1 tsp sage
1 c. hot chicken broth, vegetable broth, or water
- Preheat oven to 325 degrees.
- In a small pan melt the butter and cook the celery and onion for 3-5 minutes until soft.
- In a medium sized bowl combine the bread, salt, pepper, poultry seasoning, and sage with a large spoon.
- Add your melted butter and softened celery and onions to the bowl and stir to combine everything.
- Finally add your hot liquid about 1/4 cup at a time stirring after each addition. You want to add just enough liquid to soften and moisten the stuffing.
- Gently stir to combine everything.
- Pour your stuffing into an oven safe dish and let it cook at 325 degrees for 10-20 minutes. Though, I have cooked it for only 7 minutes before and left it in the oven for up to 45 minutes. This stuffing is easy and fast to make, but it is also incredibly flexible.
- Store leftovers in a covered container in the fridge.