This easy homemade stuffing recipe is made from scratch with croutons and loaded with flavor. It’s baked in the oven and can be made in advance, so it’s perfect for Thanksgiving. Plus, this cranberry stuffing is naturally vegan and dairy free. Makes 12 servings.
Homemade stuffing is the best Thanksgiving stuffing
When we first moved to France, I was determined to make Thanksgiving dinner. It was just Marc and myself, but I was going to have everything I wanted.
Of course, I didn’t realize just how few of those Thanksgiving staples you could find in a French grocery store. I quickly realized that there would be no cranberry sauce, no pumpkin pie, and no stuffing unless I made it myself.
But ever since I made that first batch of stuffing from scratch, I won’t make any other kind. We’ve had it for years now.
Making homemade stuffing isn’t the quickest fix, but it sure is worth the time and effort. You can customize it to suit your taste by changing the herbs or even using different types of bread to make croutons.
Here’s what you’ll need to make this cranberry stuffing recipe
For the recipe, we are using unseasoned stuffing mix (breadcrumbs), but you can also use homemade croutons. If you’re making your own, try doing it a day or two ahead of time because that’s the most time-consuming part.
You also want to double check the ingredients of the stuffing mix or breadcrumbs for hidden dairy.
How to make stuffing for turkey
Sauté the savories. Heat a large skillet to medium-high. Add the olive oil, onion, celery, dried herbs and cranberries. Sauté until the onions and celery are soft and translucent.
This should take about 5 – 7 minutes and you should stir as needed to prevent burning. I also like to add a pinch of salt to bring out the juices from the vegetables.
Moisten the stuffing mix. Put the stuffing mix (or homemade croutons) in a large bowl. Transfer the cooked herb/vegetable/cranberry mixture to the bowl.
Pour about 1 cup of the chicken or turkey broth into the bowl and stir to combine. Continue to add broth until your stuffing is fully moistened and soft.
Remember you will be baking this, so it will dry out a little while it’s in the oven, so you want it pretty wet.
Bake the stuffing. Transfer the stuffing to a large baking dish and cover with aluminum foil. Bake immediately in a 350˚F oven or refrigerate until ready to bake.
FAQS and tips for making this homemade stuffing recipe
Yes. In fact, I would encourage you to do so. It makes things a lot easier. Just add 10 minutes to the baking time if you’re baking it straight from the fridge.
No. There is no reason to add egg to homemade stuffing. If you want it to hold together better, simply add more broth.
I honestly don’t think there is a difference other than the names themselves. It seems to be a regional thing, and even though some people say it’s a matter of preparation, I would disagree.
Traditionally, Thanksgiving stuffing was prepared to fill the empty cavity of the turkey. It has since become a staple Thanksgiving side dish, and is often prepare in a large baking dish.
Yes. You don’t even need to thaw it before baking. Just cook the stuffing from frozen by adding an additional 20 minutes to the cooking time.
More dairy free Thanksgiving basics
- Dairy free green bean casserole
- Dairy free pumpkin pie
- Vegan scalloped potatoes
- Healthy sweet potato casserole
- How to cook a turkey breast
More homemade stuffing recipesPrint
This easy, homemade stuffing recipe is made from scratch with croutons and loaded with flavor thanks to all the savories and cranberries. It’s baked in the oven and can be made in advance, so it’s perfect for Thanksgiving. Plus, this almost traditional stuffing is naturally vegan and dairy free. #stuffing #Thanksgiving
- 6 tablespoons olive oil
- 1 large onion (sweet or yellow), chopped
- 6 stalks celery, chopped
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 tablespoon dried tarragon or sage
- 1 tablespoon dried parsley
- 1/2 cup dried cranberries
- 1 12-ounce package unseasoned stuffing mix (or about 8 cups of homemade croutons)
- 2 – 3 cups reduced-sodium chicken, turkey or vegetable broth
- In a large skillet , heat olive oil over medium heat. Add onions, celery, spices and cranberries. Sauté until onions stirring occasionally until are completely translucent and tender – about 5 minutes. Remove from heat.
- Place croutons and cooked mixture into a large bowl. Slowly stir in chicken broth – one cup at a time – until croutons have reached desired softness.
- Transfer stuffing to a large baking dish and cover with aluminum foil. Bake for about 20 minutes at 350˚F oven, removing foil for the final 10 minutes.
Keywords: dairy, vegan, easy, Thanksgiving, fall
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