Thanksgiving is a holiday that can put your planning and timing skills to the test. With so many dishes traditionally required, a kitchen with just one oven needs a plan. Your best bet is to prepare what you can beforehand. One of the smarter dishes to cook one to two days before is the stuffing/dressing. Let’s not fuss over the title, because one thing we can agree on is it’s better on the second day and easier to store if you cut it down to size for storage in the refrigerator, thus making room for that big bird and a ham if you so choose. This also freezes well in serving-sized cubes.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 4 tablespoons unsalted butter, plus additional for greasing
- 1 cup chopped yellow onions
- 1 cup chopped celery
- 1 tablespoon chopped fresh thyme
- 5 to 6 fresh sage leaves, chopped
- 4 cloves garlic, grated on a rasp
- Kosher salt and freshly ground black pepper
- 1 (12-ounce) bag stuffing mix, such as Pepperidge Farm
- 1 cup walnuts, toasted and broken into small pieces by hand
- 2 apples, peeled, cored and diced the size of the stuffing cubes
- 1/4 cup loosely packed chopped fresh parsley
- 2 to 2 1/2 cups turkey or chicken stock
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish and set aside.
- In a large pan on medium heat, add the butter, onions, celery, thyme, sage and garlic. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender but the garlic is not browned, about 8 minutes.
- Meanwhile, in a large bowl, combine the stuffing mix with the walnuts, apples and parsley. Add the onion mixture to the bread mixture and stir to combine. Pour the stock over the bread mixture and stir to combine.
- Transfer the stuffing to the baking dish and press down to compact it. Cover with foil. Bake for 45 minutes, then raise the oven temperature to 400 degrees F. Remove the foil and continue to bake until golden brown on top, about 15 to 20 minutes more.
- If making the day before, let the stuffing cool completely, cover and refrigerate. Bring to room temperature before reheating until warmed through.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 303 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 8 g |
| Cholesterol | 14 mg |
| Sodium | 566 mg |
Reviews
I really really wanted to love this recipe. It wasn’t bad, jus meh. No flavor. I’ll be going back to my grandmothers recipe next year. It’s time consuming but delicious.
I agree with foodie15. If you’re going to rate a recipe, you should actually cook the dish and make some comments so we can all learn from each other. If you rate a recipe, it should be mandatory to leave a comment. Otherwise the star rating is useless.
Not sure why the website says this recipe has two reviews. I don’t see ANY reviews……just useless stars!