This Moist Stuffing recipe is a must have on your Thanksgiving table this year! Bake in a 9x13 with chopped veggies, butter, and broth for the best stuffing you've ever had!
Back in 2013 I cooked my first Thanksgiving dinner, and this moist stuffing recipe was one of the rave dishes of the meal. I don't love the idea of cooking stuffing inside the turkey because well, that just doesn't sound appetizing to me and I have issues, so we cooked this moist stuffing recipe in a 9x13 casserole dish, but you could very well cook it inside the bird if that's your preference as well.
Moist Stuffing Recipe:
What makes this stuffing so moist is the fact that it's cooked with both broth and butter. I think that helps to keep things moist and not dried out, without leaving you with soggy stuffing as well. There is definitely a balance you're trying to achieve when cooking your stuffing, and I personally believe this stuffing is the best of the best.
What You Need for This Moist Stuffing Recipe:
For this stuffing recipe you will need one 12oz bag of seasoned bread stuffing cubes. You will also need two medium onions, celery, butter, salt, pepper, turkey stock or chicken broth, celery salt, sage, thyme, rosemary and parsley. It has the perfect blend of herby thanksgiving spices that make the holiday special.
Can you make stuffing ahead of time?
If you're baking this in a pan in the oven you could make it the day before and then reheat it, but I don't recommend doing so. I think that stuffing is best prepared the day of. Obviously if you're making your stuffing inside your bird you'll need to do that the day of as well.
What is the difference between Stuffing and Dressing?
While you can certainly use the words interchangeably, and most people do... the real difference is that stuffing is usually cooked, stuffed inside the bird, while dressing is usually referred to the same dish, but cooked in a separate dish. I guess I'm a liar and this is a dressing recipe, and not a stuffing recipe.
Moist Stuffing Recipe
Yield: 8
Prep time: 20 MinInactive time: 30 MinTotal time: 50 Min
This Moist Stuffing recipe is a must have on your Thanksgiving table this year! Bake in a 9x13 with chopped veggies, butter, and broth for the best stuffing you've ever had!
Ingredients
- Ingredients:
- 8 tablespoons (1 stick) unsalted butter
- 2 medium onions, cut into 1/4-inch dice (about 3 cups)
- 6 stalks celery with leaves, cut into 1/4-inch dice (about 2 1/2 cups)
- 1 (14-ounce) package seasoned bread stuffing cubes
- 1/3 cup fresh parsley, chopped
- 1 teaspoon celery salt
- 1 teaspoon dried sage, crumbled
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme, crumbled
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cups canned turkey stock, plus 1/2 cup more if baking all of stuffing outside of turkey
Instructions
- In 12-inch, heavy skillet over moderate heat, heat butter until hot but not smoking. Stir in onion and celery, cover, and cook, stirring occasionally, until soft, 15 to 20 minutes.
- (Vegetables can be prepared up to 1 day ahead and refrigerated. Reheat before continuing: In 12-inch, heavy skillet over moderately high heat, sauté, stirring often, until heated through, about 5 minutes.)
- Transfer contents to a large bowl and add stuffing cubes, parsley, celery salt, sage, rosemary, thyme, salt, and pepper. Stir in 1 1/4 cups hot stock.
- If using to stuff turkey: Use immediately to fill cavities and spread remainder in baking dish as directed in recipe.
- If baking entire recipe as in a baking dish: Preheat oven to 350°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup hot stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.
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