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Perfect Thanksgiving Bread Stuffing: 2 Hour Recipe

Thanksgiving Bread Stuffing
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This Ultimate Thanksgiving Bread Stuffing recipe offers a classic, savory flavor with a rich, homemade giblet gravy. It features torn Italian bread, sautéed aromatics, and optional gourmet additions like roasted mushrooms, apples, or pecans. This hearty and nostalgic dish is perfect for holiday gatherings.

Ingredients

Scale
  • 1 turkey neck + giblets
  • 16 cups water
  • 4 loaves Italian bread, torn into 1-inch pieces
  • 4 sticks unsalted butter
  • 2 cups diced celery leaves + tender top stalks
  • 2 cups diced onions
  • 2 – 4 tbsp “Thanksgiving Seasoning” (2 tsp dried sage, 2 tsp thyme, 1 tsp rosemary, 1 tsp marjoram, ½ tsp ground nutmeg, salt & pepper to taste)
  • 1½ cups chopped roasted mushrooms (optional)
  • 1 cup chopped tart apples or dried cranberries (optional)
  • ½ cup toasted pecans or walnuts (optional)
  • 1–2 eggs, beaten (optional)

Instructions

  1. In a large pot, simmer turkey neck and giblets in 16 cups of water for 1.5-2 hours to create giblet broth. Strain and reserve the broth. Finely chop the giblets if using in the stuffing.
  2. While the broth simmers, tear the Italian bread into 1-inch pieces. Spread on baking sheets and let stale or dry in a 300°F (150°C) oven for 15-20 minutes until crisp.
  3. Melt all the butter in a large skillet over medium heat. Add diced onions and celery and sauté until soft and translucent, about 8-10 minutes.
  4. Add the Thanksgiving Seasoning to the skillet and cook for 1 more minute until fragrant.
  5. In a large mixing bowl or roasting pan, combine the dried bread pieces, sautéed vegetable and butter mixture, chopped giblets, and any optional additions (mushrooms, apples, nuts).
  6. Gradually pour the hot giblet broth over the bread mixture, tossing gently to moisten. Add just enough broth to make the bread soft but not soggy. If using optional eggs, mix them in with the last bit of broth.
  7. Preheat oven to 350°F (175°C). Grease baking dishes.
  8. Transfer the stuffing mixture to the prepared baking dishes, distributing it evenly without packing too tightly.
  9. Cover the dishes tightly with foil and bake for 40 minutes.
  10. Remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and crisp.
  11. For the gravy: If you have about 4 cups of giblet broth, make a roux by melting ½ cup butter and whisking in ½ cup all-purpose flour. Cook until blonde. Slowly whisk in the warm giblet broth until smooth. Simmer until thickened. Season with salt, pepper, and Thanksgiving seasoning. Stir in chopped giblets.

Notes

  • Tear the bread instead of cutting it for better texture.
  • Drying the bread is crucial to prevent a soggy stuffing.
  • Taste the stuffing mixture before baking and adjust seasonings as needed.
  • This stuffing can be assembled up to two days in advance and refrigerated. Add 5-10 minutes to the baking time if baking from cold.
  • If stuffing comes out dry, drizzle with warm turkey drippings or melted butter.
  • If stuffing is soggy, spread on a sheet pan and bake briefly to crisp up.
  • For a vegetarian version, omit giblets and use vegetable broth. Add extra mushrooms and a splash of soy sauce for umami.
  • For gluten-free, use your favorite sturdy gluten-free bread and ensure seasoning blend is certified gluten-free.

Nutrition

Find it online: https://yummywords.com/thanksgiving-bread-stuffing-recipe/

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