There are a host of turkey stuffing recipes to go with your Thanksgiving turkey. Here again, Morocco Gold Extra Virgin olive oil adds that magic ingredient to make this dish sing. Made with just a handful of ingredients, this classic side dish comes together in just three straightforward steps: sauté your vegetables and aromatics, toss with bread cubes and broth, and bake in a casserole dish.
Once you master this basic turkey stuffing recipe, you can ‘go gourmet’ and try a variety of stuffing recipes. Start serving it up with sausage, mushrooms, caramelized onions, you name it! Soon enough, you will have your own homemade turkey stuffing recipe that your family will request year after year. Remember to add your cranberry sauce.
Can you cook stuffing inside the Thanksgiving turkey?
You can, but we suggest you skip it! No one can guarantee that the stuffing will get hot enough to kill off all the bacteria before the bird is done cooking. So make a turkey stuffing casserole, or dressing, instead. The result is the same, but it’s easier to manage. Use a deep dish so the stuffing mixture stays moist, and keep it covered. Or, if you want super crispy stuffing, spread the mix out onto a baking sheet for maximum heat exposure (read: ultimate crispiness). If you choose to stuff your turkey, take the bird out of the oven when the meat is done, then scoop out the stuffing and finish baking it in a dish until it hits 165°F.
Do I need to add eggs to my stuffing?
You don’t have to. Eggs add a bit of moisture and fluffy texture and work as a binder, meaning they help to keep all the ingredients together. So while they’re not absolutely necessary, they could be your new secret ingredient!
Can I make stuffing ahead of time?
Thanksgiving can be crazy. To minimize day-of stress, prepare the stuffing, but don’t bake, and refrigerate up to a day in advance. To serve, bring the stuffing to room temperature, and then bake the stuffing outside of the turkey as directed. If you want to start prepping a few days in advance, chop and cook the celery and onions, but don’t add the broth. You can also toast and cube the bread, since staler bread works better anyways. Refrigerate everything separately and follow through with the rest of the recipe whenever you’re ready.
How long can you keep stuffing in the refrigerator?
Stuffing is one of the greatest Thanksgiving leftovers of all time. Hands down. Wait for everything to cool, wrap the baking dish with plastic wrap or aluminum foil, and then store the stuffing in the fridge for three to five days. Transfer to microwave-safe bowls and nuke it to reheat. Or, bring everything back to room temp and stick the dish back in the oven for a crispier stuffing casserole (if you have the patience!). You can also get creative and add leftover stuffing to quesadillas, stuffed peppers, egg rolls and sandwiches.
- Small loaf (about 1 lb.) country-style bread (about 1 lb.), cut into 1⁄2-inch pieces (about 10 cups)
- 4 tbsp. Morocco Gold extra virgin olive oil
- 2 medium onion, chopped
- 2 stalks celery, chopped
- 3 c. low sodium chicken broth
- 1/4 c. sage leaves, chopped
- 1 c. flat-leaf parsley, chopped
- 2 large eggs, beaten
- 3/4 tsp. kosher salt
- 1/2 tsp. pepper
- Prep Time: 20mins
- Cook Time: 40mins
- Heat oven to 375°F. Grease 3-quart casserole dish. Place bread on rimmed baking sheet and toast until golden brown, 15 to 20 minutes; transfer to large bowl.
- Meanwhile, heat the olive oil in 12-inch skillet on medium. Add onions, 1 teaspoon salt and 1⁄2 teaspoon pepper and cook, covered, stirring occasionally, until very tender and beginning to turn golden, 6 to 8 minutes
- Add celery and cook, stirring occasionally, until tender, 6 to 7 minutes. Add broth and bring to a boil. Stir in sage and cook 1 minute. Remove from heat and stir in parsley.
- Transfer vegetable mixture to bowl with bread; toss to combine. Fold in beaten eggs. Transfer to prepared baking dish, cover with foil and bake 10 minutes. Remove foil and bake until golden brown, 15 to 20 minutes.
- Your thanksgiving stuffing is ready.