Carb Diva's Thanksgiving Day stuffing

5 stars from 1 rating of Thanksgiving Day Bread Stuffing

There are three topics that should never be discussed at the dinner table--religion, politics, and stuffing.

Stuffing--even the name elicits passion. Is it stuffing or dressing?

And do you choose white, wheat, mixed, or corn bread? Sausage and apples? Wild rice? Oysters?

Here is a modified version of the stuffing my mom always made for Thanksgiving. Why modified? I omitted one "key" ingredient. At the end of this hub is an explanation.

Cook Time

Prep time: 1 hour 5 min
Cook time: 50 min
Ready in: 1 hour 55 min
Yields: about 8 servings


  • One 1-pound loaf firm white bread, (French, Italian, etc.)
  • 1 stick (8 tablespoons) unsalted butter
  • 2 cups onion, chopped
  • 1 cup celery, finely chopped
  • 1 tablespoon fresh sage, minced
  • 1 tablespoon fresh thyme leaves
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. grated nutmeg
  • 1 cup chicken or vegetable broth
  • 1 large egg, beaten
  1. Cut the bread into 1/2-inch cubes. Allow to air dry 48 hours or place in a single layer in a rimmed baking sheet. Place in a 250 degree preheated oven. Turn off the heat and leave for one hour in the oven to dry.
  2. Heat butter in a large skillet over medium heat; add onions and celery and cook, stirring frequently, until tender, about 5 minutes.
  3. Remove from heat. Stir in sage, thyme, salt, pepper, and nutmeg. Stir in the bread cubes and toss until well combined. Combine broth and egg in a small mixing bowl. Add the broth/egg mixture a little at a time to the bread mixture until the stuffing is lightly moist.
  4. Turn into a large buttered baking dish. Bake at 350 degrees about 45 minutes, until top is lightly browned.

Why this recipe is not like my mama's stuffing

Let me share a story with you. When I was very young, Thanksgiving dinner was at my mom and dad's home. It was always the same--a turkey, mashed potatoes and gravy, cranberry sauce, peas, mom's homemade biscuits, and stuffing with raisins. The funny thing is that no one cared for the raisins. Looking up and down the table, at each plate you would see a little pile of raisins picked out of the stuffing. Except for my dad's plate. I asked him once, "Daddy, do you really like the raisins in your stuffing?" "No", he replied, "but I love your Momma."

As you sit down at your Thanksgiving table, whether in your home or that of a friend or relative, or in a restaurant, give thanks for those who are joining you in the feast. And tell them that you are thankful for them. You never know how many Thanksgivings you will have together.

© 2013 Linda Lum

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Comments 7 comments

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Carb Diva 2 years ago from Washington State, USA Author

Peachpurple, yes baking the stuffing in a casserole dish is much easier and less mess as well. Thank you for visiting.

peachpurple profile image

peachpurple 2 years ago from Home Sweet Home

This look easy to prepare and less work

Carb Diva profile image

Carb Diva 2 years ago from Washington State, USA Author

Patsybell and RTalloni thank you for stopping by. I appreciate your support and wish you both a Happy Thanksgiving.

RTalloni profile image

RTalloni 2 years ago from the short journey

Great Thanksgiving story with this recipe! :)

Patsybell profile image

Patsybell 2 years ago from zone 6a, SEMO

I will remember this story for ages. And the phase, "No, but I love your mama." Great hub. Voting up, sharing, pinned.

My Cook Book profile image

My Cook Book 3 years ago from India

Thank you for the above delicious hub.

Vacation Trip profile image

Vacation Trip 3 years ago from India

I love eating crabs. thanks for sharing this awesome recipe. Voted up.

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