This year, leave Thanksgiving preparations for shopping to us at Redner’s Markets. If you like store-bought stuffing, we love that for you, but if you’d rather have the homemade kind, we’ve gathered a collection of the best stuffing recipes for Thanksgiving. You’ll find all of the ingredients needed here at Redner’s Markets. You can make your purchases online and pick them up curbside via Redner’s Ready.
Thanksgiving Stuffing
Thanksgiving is incomplete without stuffing. Whether stuffed into the bird or made as a separate side dish, stuffing deserves a place on your holiday table.
Traditional Bread Stuffing
Prep Time: 20 min; Cook Time: 40 min; Dry Time (Bread): 2 hrs
Total Time: 3 hrs
Ingredients:
- 1 whole loaf of white bread, cut into ½” cubes
- ½ yellow onion, finely diced
- 1 medium carrot, grated
- 4 stalks celery, finely diced
- ½ lb ground sausage
- ¾ cup butter
- 1 TBSP dried parsley
- 2 tsp dried sage
- 2 ½ cups chicken stock
- Salt and pepper
Instructions:
- Prepare the bread cubes by cutting them into ½” cubes. Use a serrated knife to avoid smushing the bread. Spread the bread on a baking sheet and place it in a 200-degree𝆩 oven for about 2 hours. Remember to toss it every 15 minutes or so.
- Prepare your vegetables by finely dicing the onion and celery and grating the carrot.
- Prepare the sausage by browning it in a pan and draining any grease.
- Next, saute the onions and celery in melted butter for three minutes or until the onions are transparent. Then add the carrots and saute for another two minutes. Stir in the sage.
- Mix the bread cubes, parsley, and sausage in a large bowl. Toss.
- Add the veggies sauteed in butter. Toss.
- Add the chicken stock a little at a time, mixing as you do. The goal is to moisten the bread while avoiding soggy spots.
- Salt and pepper to taste.
- Add to a greased casserole dish and cover with aluminum foil
- Bake at 350° for half an hour; remove the foil and cook for 15 minutes.
TIPS:
- Store your leftover stuffing in an airtight container for 3 days or freeze for up to two months.
- Choose dense bread – from the bakery of your Redner’s Markets
- Dry out your bread up to 2 weeks in advance to save time – cube and seal in a ziplock and leave on the counter to dry
- Worried about timing on Thanksgiving? Make up your stuffing a couple of days ahead of time. It actually tastes better when allowed to set in the fridge and allow the flavors to emerge and build. On Thanksgiving Day, bring the stuffing to room temp before cooking as directed.
- If frozen, allow it to thaw in the refrigerator overnight, then bake it for about 10 extra minutes.
- Nuts, dried fruit, and cornbread are all addition/substitution options – experiment and discover what your family prefers.
Worry less about Thanksgiving by preparing this stuffing and your other best recipes for the holiday. Click here to place your Redner’s Ready order and get the ingredients you need fast for a stress-free and easy holiday experience. Remember that we also offer Chef Tim’s Hand Carved Turkey Breast meal as a catering option that would go perfectly with this stuffing side dish.