Jeanne's Favorite Thanksgiving Stuffing Recipe

Name: Jeanne's Favorite Thanksgiving Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons sweet butter; 2 ½ cups finely chopped onions; 6 stalks celery, coarsely chopped; 3 tart apples, chunked (don't peel); 1 lb bulk sage sausage (turkey is fine!); 3 cups coarsely crumbled cornbread; 3 cups coarsely crumbled whole wheat bread, homemade if possible; 3 cups coarsely crumbled white bread, homemade if possible; 4 -8 garlic cloves, minced (to taste...this really makes a difference, adds fabulous flavor!!); 1 cup coarsely chopped toasted pecans; 1 cup dried cherries or 1 cup raisins or 1 cup dried cranberries; 2 teaspoons thyme; 1 teaspoon sage; salt & pepper; ½ cup Italian parsley, chopped; ½ cup chicken broth or ½ cup turkey broth

Servings: persons

8 tablespoons sweet butter
2 ½ cups finely chopped onions
6 stalks celery, coarsely chopped
3 tart apples, chunked (don't peel)
1 lb bulk sage sausage (turkey is fine!)
3 cups coarsely crumbled cornbread
3 cups coarsely crumbled whole wheat bread, homemade if possible
3 cups coarsely crumbled white bread, homemade if possible
4 -8 garlic cloves, minced (to taste...this really makes a difference, adds fabulous flavor!!)
1 cup coarsely chopped toasted pecans
1 cup dried cherries or 1 cup raisins or 1 cup dried cranberries
2 teaspoons thyme
1 teaspoon sage
salt & pepper
½ cup Italian parsley, chopped
½ cup chicken broth or ½ cup turkey broth

1
Melt 4 TBSP butter in skillet.
2
Add onions & celery and cook partially covered until onion is tender.
3
Transfer to huge bowl.
4
Melt remaining butter in same skillet.
5
Add apples and cook over high heat until colored lightly, but not mushy.
6
Put in same bowl.
7
Brown sausage in same skillet; drain; add to bowl.
8
Add remaining ingredients, mixing lightly with hands or wooden spoons.
9
Cool completely before stuffing into bird.
10
For extra casserole (and there will be one!
11
).
12
Place stuffing in buttered dish and cover with lid or foil.
13
Place in larger pan.
14
Fill larger pan with hot water 1/2 way up the sides.
15
Bake at 325 30-40 minute Can baste with turkey juices or broth if it needs moisture.
16
If you are baking outside of the bird, you will definitely need broth -- anywhere from 1/2 cup to 1 cup depending on how moist you want the stuffing.
17
This can also be made in the crockpot.

879

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 tablespoons sweet butter, 2 ½ cups finely chopped onions, 6 stalks celery, coarsely chopped, 3 tart apples, chunked (don't peel), and more.

Yes, Jeanne's Favorite Thanksgiving Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jeanne's Favorite Thanksgiving Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions