Make this Thanksgiving stuffing recipe with a store-bought mix and a few extras for the perfect *chef’s kiss* Thanksgiving dinner!
Onions and celery are cooked in butter and mixed with broth and stuffing mix until fluffy. Add cranberries and parsley to finish this shortcut take on a traditional favorite.
Keep This Thanksgiving Stuffing Recipe on Hand Because:
- Dress up a box of stuffing mix with a few savory ingredients and get that classic flavor everyone loves.
- This easy Thanksgiving stuffing recipe goes from the stove to the table in less than 20 minutes.
- Ready-made stuffing mixes are economical, easy to find, and save tons of time.
- Adjust the ingredients and add others to create your signature family favorite.
- Everyone loves leftover stuffing so why not double the batch and have extra for stuffing waffles and stuffing meatloaf?
Ingredients
Stuffing Mix: Choose any turkey, chicken, or pork-flavored variety made from dried bread cubes or cornbread cubes. Gluten-free stuffing options are also available in many areas as well.
Mix-Ins: Use real butter for the best flavor and any poultry or vegetable broth you like. Fresh cranberries can be used if you prefer them over dried ones. Fresh or dried sage, rosemary, or thyme can also be added to the broth in Step 2.
Variations: Stuffing is so versatile! Gently mix in cooked crumbled sausage, toasted pecans, chopped apples, or pears.
How To Make Thanksgiving Stuffing
- Saute onion and celery in butter (recipe below).
- Add broth and bring to a boil.
- Stir in stuffing mix.
- Cover and remove from heat.
- Fluff with a fork and stir in cranberries and parsley.
Serve warm.
Tips For Stuffing Success
- Be sure to cook the onions and celery until they are fully softened and lightly caramelized to bring out their natural sweetness.
- The key to perfectly fluffy stuffing is to cook it in a large saucepan and don’t overmix it. This will prevent it from becoming gooey.
- Too watery? Add a handful of croutons or stale bread to soak up the extra liquid.
Storing Stuffing
Keep stuffing warm until ready to serve on the stovetop on low heat, or transfer to the oven uncovered. Leftovers can be kept in a covered container in the refrigerator for up to 4 days and reheated in the microwave or a dry pan on the stove. Fluff up the stuffing as it reheats. Use leftovers to top a chicken pot pie.
More Thanksgiving Dishes
Did you enjoy this Thanksgiving Stuffing Recipe? Be sure to leave a comment and rating below.
Thanksgiving Stuffing Recipe
Equipment
Ingredients
- ¼ cup butter
- 1 onion diced
- 2 ribs celery diced
- 1 ½ cups low-sodium chicken broth
- 6 ounces stuffing mix 1 box, turkey or chicken flavor
- ⅓ cup dried cranberries
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
Instructions
- In a large saucepan with a lid, melt butter over medium heat. Add onion and celery and cook until tender, about 3-4 minutes.
- Add chicken broth to a saucepan and bring to a boil.
- Stir in stuffing mix and cover with a lid. Remove from heat and let sit for 5 minutes.
- Fluff with a fork and stir in cranberries and parsley. Serve warm.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Thanksgiving Stuffing Recipe!
