A white bowl filled with stuffing and green onions
Although I probably enjoy my Thanksgiving gravy even more than the stuffing or the turkey itself— together, they’re the perfect partnership. For added depth, I often fold in diced, sautéed apples, fresh herbs and toasted walnuts or Italian sweet sausage to the homemade croutons. I especially love making corn bread stuffing for the holidays. I remember one year my father requested oyster stuffing (he read about it in the NY Times)... hmmm... we tried it but not a family favorite!
I generally prepare more than one style of stuffing...   a stuffing sampler!
A cutting board with eggs , apples , celery , onions and croutons on it

Holiday Stuffing

Growing up, our Thanksgiving stuffing was always a simple but deeply satisfying Italian tradition: chopped, sweet Italian sausage, onions, celery and day-old, toasted, Italian bread with eggs packed into the cavity of the turkey. The aroma was incredible, and the juices from the roasted turkey gave the stuffing an unmatched richness and moisture. I especially loved the 'cavity' stuffing the following day.

Today, best practices have shifted. To ensure food safety—and to prevent undercooking the turkey—most people prepare stuffing outside the bird.


Cooking the stuffing separately allows the turkey to reach 165°F safely (and quickly) while giving chefs more control over texture, seasoning, and browning. I always add rich, delicious turkey broth to my stuffing. It’s every bit as flavorful, with improved consistency and far fewer risks.

Prep Time: 3o min

Cooking Time: 30 min 

Ingredients

 Yield: 10 portions                                       

3 Tbsp       Butter, melted                                                                                            

2 Cups       Bread, small dice, toasted  (crusts optional)


3 Tbsp       Butter, melted                                                   

1/2 Cup.    Onions, minced & sweated                                                           

1/2 Cup     Celery, minced & sweated     

1 Cup          Apple, granny smith, peeled/cored & diced

1 sprig       Thyme, fresh, picked                                                

1/4 tsp.      Poultry seasoning                                                                           

1 Cup         Turkey or chicken stock                                                                                   

2 ea            Eggs                 

1/2 Cup.     Sweet Italian Sausage, cooked-chopped (optional)                                                                                    

t.t.               Salt                                                                                                                 

t.t.               Black pepper                                                       


How to prepare Stuffing

A tray of bread cubes is sitting on a table.

Step 1

Coat the croutons in melted butter and bake until lightly browned.      

A pan filled with chopped onions is cooking on a stove.

Step 2

Sweat the onions and celery in butter for 3-4 minutes, add the diced apples, season & cook an additional minute, cool.                         

A close up of a bowl of stuffing with bread and vegetables.
A glass casserole dish filled with stuffing and apples.
A bowl of stuffing is sitting on a table

Step 3

Mix the egg and turkey stock together.                                                       

Toss the celery, onions, apples, thyme, seasonings and croutons together in a bowl, pour the egg mixture on top, stir in the egg misture and transfer to a buttered casserole dish.


Step 4

Bake uncovered at 350°F until lightly browned.  (about 20 minutes)





Delicious suffings can also be prepared with croutons made with bagels, brioche, ciabatta, cornbread etc...

This is a photo of cornbread stuffing with carrots, celery, leeks & rosemary.

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