Buttery Thanksgiving Stuffing Recipe

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!