My friend makes this amazing buttery Thanksgiving stuffing, and I used to wait all year just to have some! But we parted ways in life, and I don’t get the chance to savor her delicious buttery stuffing recipe anymore!
So, I decided to recreate the taste as well as I could. (I asked her for the recipe, but it is her secret recipe!) Mine still doesn’t taste quite like hers, but it is still good!
Funny thing; the last Thanksgiving we spent together, she accidentally forgot her recipe at my house! But knowing it was a special recipe, I gave it back without looking at it. Sometimes I think about the fact that I had it in my hands…
Anyways, so here is what I came up with. It is very buttery! If butter scares you off, forget this recipe! But if you agree that butter makes all things better – read on!
Tips for making buttery Thanksgiving Stuffing
Don’t overcrowd. One recipe will fit in a 9×13, and a double recipe will fit in a cookie sheet pan. It should be almost a single layer – double layer of cubes is ok, but more will make it soggy.
Make sure to bake it long enough. If you don’t, it may still be soggy in spots. I baked mine a full hour.
You can bake it the day before, and refrigerate overnight. Then you can just reheat in a hot oven for a few minutes before serving.
For a truly homemade stuffing, start with this easy, soft, French bread recipe.
How to make it
This stuffing recipe is meant to be chewy, not-soggy cubed bread. It is not the gooey stuffing that many people associate with turkey stuffing.
I have not tried stuffing this in a turkey. I feel like that would make it much more moist.
Using an electric bread knife really speeds up the bread-cutting process. Either way, cube the bread into roughly 1 inch cubes.
I let my bread cubes sitting on the counter overnight, covered with a towel. It drys out the bread a little bit, so it stays more chewy and less soggy. You could also dry it in the oven a little. You don’t want the bread cubes completely dried out – just a little bit. If you don’t take time to dry the bread, then I would recommend you omit the broth.
Melt the butter, stir in the spices and broth. Sauté the celery and onion in some of the butter. Add onion/celery mix to bread cubes, pour melted butter over and stir well.
Pour into a casserole dish or 9×13 cake pan. Bake, uncovered, at 350 for 50-60 minutes, stirring a few times during baking.
Since I discovered this way of making stuffing, it has become one of my favorite Thanksgiving dishes.
I hope you also enjoy this buttery Thanksgiving stuffing recipe!
Buttery Thanksgiving Stuffing
- 1 loaf french bread
- 2 sticks butter
- 1 tsp poultry seasoning
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 small onion
- 2 stalks celery
- 1 cup chicken broth
- Melt butter, mix with spices and broth.
- Dice onion and celery, saute in 2 TBL butter.
- Cut bread into 1 inch cubes.
- Mix vegetables, bread, and butte mixture together.
- Spread in an ungreased baking dish.
- Bake at 350 for 50-60 minutes.
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