The Best Thanksgiving Stuffing

Fifteen.Spatulas's picture

Nov. 20, 2014

This is the Best Thanksgiving Stuffing I have ever made. Instead of mincing up the classic Thanksgiving herbs like sage, rosemary, and thyme, I use a chicken broth that is already infused with those herbs (Swanson Tuscan Chicken Flavor Infused Broth), so the flavor is soaked up in every bite. It's so good.


Ciabatta bread loaf 1 , cut into cubes and left out overnight
Unsalted butter stick 1
Chopped yellow onion 3 Cup (48 tbs)
Chopped celery 1 1/2 Cup (24 tbs)
Salt To Taste
Sweet italian pork sausages 3/4 Pound , casing removed
Chopped parsley 1/2 Cup (8 tbs)
Eggs 2 , beaten
Chicken broth 2 1/2 Cup (40 tbs) (Swanson Tuscan Chicken Flavor Infused Broth)



1. Preheat the oven to 375 degree F.



2. Place a skillet over medium flame and melt butter in it. Add onion, celery, and a pinch of salt. Stir and cook for about 10 minutes or until the vegetables are soft and fragrant.

3. Into a large mixing bowl, transfer the cooked vegetables and place the skillet back on flame.

4. Turn the heat to medium high and brown the pork sausage. Break the pork sausage up into small pieces and cook for 7-8 minutes or until fully cooked through.

5. Add the cooked pork sausage to the mixing bowl as well.

6. Add the bread cubes to the mixing bowl, followed by parsley and eggs.

7. Slowly pour broth over the bread cubes and toss to evenly distribute the ingredients. 

8. Into an 8x11 inch baking dish, transfer the mixture, cover with aluminum foil, and bake for 40 minutes or until golden on top.



9. Serve and enjoy!



Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 363Calories from Fat 149

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 844 mg35.17%

Total Carbohydrates 38 g12.7%

Dietary Fiber 2 g8%


Protein 14 g28%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet