Thanksgiving dinner just isn't complete without stuffing. These Thanksgiving stuffing recipes are fabulous whether you actually stuff the turkey with them or not or bake them on their own. See Turkey Stuffing Recipe Variations for even more great ideas.
Virginia Style Stuffing
- Turkey giblets
- ¼ cup peanuts, finely chopped
- 3 quarts of day old bread cubes
- 1 ½ cups of butter
- ½ onion finely chopped
- 1 tablespoon of salt
- ¼ teaspoon of pepper
- ½ teaspoon of thyme
- ¼ teaspoon of marjoram
- 2 quarts of water
- Place all the giblets, except the liver, in a saucepan and simmer for 2 ½ hours.
- Check the water level occasionally and replenish if needed.
- Add the liver for the last 8 minutes of the simmering.
- Drain and chop the giblets coarsely.
- Mix the giblets, peanuts, and breadcrumbs in a bowl and let rest for a few minutes.
- Heat the 1 ½ cups of butter in a large pot.
- Add the diced onions and cook the onion over a low heat until translucent.
- Add the bread cube mixture to the butter.
- Add the salt, pepper, thyme, and marjoram.
- Stir over a medium heat until the bread is lightly browned.
- If the mixture seems too dry, add a little cream or chicken stock.
- Stuff loosely into your turkey or bake in a casserole dish for 10-15 minutes.
- 2 pounds of chestnuts
- 1 pound of butter
- ½ onion, diced
- 1 celery stalk, diced
- 1 loaf of bread, cubed and allowed to go stale for two days
- 1 teaspoon of thyme
- 1 teaspoon of oregano
- 1 teaspoon of marjoram
- 1 teaspoon or rosemary
- 1 teaspoon of parsley
- Cut an "X" into each chestnut.
- Place the chestnuts in a pot of water and simmer for 5 minutes
- Remove the chestnuts from the water using a slotted spoon and remove the shells and skins from the nutmeat.
- Place the chestnuts back into the water and simmer for 20 more minutes.
- If you like, you can roast the chestnuts instead of boiling them. To do so, cut the chestnuts with the "X", preheat your oven to 425 degrees, and roast them for 15 minutes. Then, peel and dice them.
- Place the bread cubes and herbs in a large bowl.
- Melt the butter in a pan.
- Once the butter is melted, add the diced onions and celery.
- Season the onions and celery with salt and pepper.
- Slowly cook the onions and celery over a low heat until translucent.
- Drain the chestnuts and dice them.
- Mix the chestnuts with the bread cubes.
- Add the butter and celery and onion and toss to coat.
- If the mixture is dry you can add water or stock to moisten it.
- Either bake in a covered casserole dish or loosely place into the cavity of your turkey.
Low Fat Stuffing Recipe
- 2 ounces olive oil
- 2 fresh onions, diced small
- 1 celery stalk, diced small
- 2 cups corn bread or artisan sourdough bread (one day old) cubed
- 1 cup dried apricots, chopped
- 1 cup prunes, chopped
- 1 cup black raisins
- 2 cups Mavrodaphne wine or any sweet red wine
- 1 teaspoon nutmeg
- 1 teaspoon all spice ground
- 1 teaspoon salt
- 1 teaspoon pepper
- Heat the oil in a large pan.
- Add the onions and celery.
- Sauté until the onion starts to turn translucent.
- Add the dried fruits and stir.
- Add the wine.
- Deglaze the pan and let the wine reduce for a few minutes.
- Add in the cubed bread and spices and stir to combine thoroughly.
- Put into an oven proof dish and cover with foil.
- Bake covered for 20 minutes.
- Uncover and bake for 15 more minutes.
Leftovers are Your Friend
If you find that you have too much turkey and stuffing left over you can always make a casserole. Stuffing also can be spooned into a cupcake tin to make portable stuffing snacks.