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.
More stuffing recipes to try: pineapple stuffing / pancetta chestnut stuffing / baked stuffed pork chops
Ingredient notes:
- Stuffing mix – I like to use unseasoned stuffing mix for this recipe, but not all brands are dairy free, so make sure you check the ingredients list. You can also make your own mini homemade croutons.
- Olive oil – This is my go-to butter alternative for sautéing, but you could use an equal amount dairy free butter if you want.
- Herbs – These can be changed and swapped based on your own personal preference, but the ones listed below are the ones that we normally use.
- Dried cranberries – This is totally optional, and half of the time, we leave them out for various family members, but I really love the little pop of sweetness.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Frequently asked questions
Can I make stuffing the day before Thanksgiving?
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.
Does stuffing need egg?
No. There is no reason to add egg to homemade stuffing. If you want it to hold together better, simply add more broth.
Why is it called stuffing?
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.
Can you make stuffing ahead of time and freeze it?
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 recipes
Ingredients
- 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
Instructions
- Sauté the savories. Heat a large skillet to medium-high. Add the olive oil, onion, celery, dried herbs and cranberries. Sauté, stirring occasionally, until the onions and celery are soft and translucent – about 5 minutes.
- 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. Keep in mind that you will be baking this, so it will dry while it's in the oven, so you want it pretty wet.If you're making this stuffing ahead of time, cover and refrigerate until ready to bake.
- Bake the stuffing. Preheat oven to 350˚F. Transfer the stuffing to a large baking dish and cover with aluminum foil. Bake for 20 minutes, then remove the foil and bake another 10 minutes to let the top crisp up a bit.
