The Best Thanksgiving Stuffing/Dressing
This is the best Thanksgiving dinner stuffing/dressing recipe you’ll ever taste! It’s one of my favorite Thanksgiving side dishes, and my mother-in-law’s recipe makes it even more special to our family. As we get close to the Thanksgiving holiday and meal preparation, I wanted to update this post so it’s fresh on my readers’ minds.
It’s easy to make with the most simple ingredients you probably already have at home. You may have to dry some bread cubes, but you understand. The flavor is not too strong; every family member loves this recipe. Yes, some of the grandkids still want Stovetop Stuffing, which also tastes good.
This classic recipe is great because you know what’s in your homemade dish. There are no preservatives, just delicious ingredients, including herbs, mixed and baked.
Thank you, Leanne, for explaining why we call this Thanksgiving dish, stuffing, or dressing. In the olden days, people stuffed a little stuffing in the turkey cavity, not realizing it may not be safe to consume. So, now we bake our stuffing, aka dressing, in a baking dish.
The Best Thanksgiving Stuffing/Dressing
Ingredients
- Butter helps prevent the stuffing from crumbling and the chicken broth from evaporating, creating moist, soft, and fluffy Thanksgiving stuffing. Some cooks use unsalted butter, but I prefer salted sweet cream butter for most of my recipes.
- Onion: Both white and yellow onions have a distinct spicy flavor that adds much to a savory soup, casserole, or side dish. White onions are a bit stronger and more intense in flavor than yellow onions.
- Celery: Refreshingly crisp, light, and delicious! It is high in antioxidants, and the fiber in celery is great for the digestive and cardiovascular systems.
- Chicken Broth is a poultry seasoning made by simmering water with meat and bones for a short time. It has a light, luscious chicken flavor works perfectly in soups and casseroles.
- Salt: Salt is used to help enhance the flavors of the other ingredients.
- Pepper: Pepper adds flavor and helps bring all the flavors together.
- Rubbed Sage: Dried whole sage leaves are rubbed together to create a light and fluffy mixture, whereas ground sage is finely ground dried sage leaves. Like other herbs and spices, ensure you use fresh sage and that the “use by” date hasn’t been reached.
- Bread Cubes: Delicious bread sliced, cubed, and dried to be used in various dishes.
Kitchen Items You May Need:
The Best Thanksgiving Stuffing/Dressing
Step One: Gather the Ingredients
I gathered the ingredients and then sautéed the vegetables before I took a picture of all the ingredients. I’m just giving you the heads-up here.
Step Two: Sauté the Vegetables
This recipe is so easy to make, and the happy memories flood in when you melt the butter and then add the chopped celery and onions to a large skillet or, in my case, a 6-quart saucepan. Do this over medium-high heat.
Add the Seasonings
Oh my gosh, when you add the rubbed sage, it smells so good. I wish we could have Thanksgiving together and cook in the kitchen as friends. I love hearing about your Thanksgiving traditions, so please share your thoughts.
What’s nice about making a classic or traditional stuffing recipe is deciding how much salt and other seasonings to add.
Simmer Until Slightly Cooked
Simmer the vegetables until tender but still a little crunchy.
Step Three: Add the Dry Bread Cubes
Turn off the stove’s heat. Add the dry bread cubes to the vegetables in the pan. Some people call this stale bread, but you get the drift either way.
Step Four: Add the Chicken Broth
Now, add the chicken broth, which the dried bread cubes will absorb. I don’t use chicken stock. Stock is a thicker liquid, whereas chicken broth is a thinner and more flavorful liquid, which is what we are going for.
Mix Thoroughly
Then, I used a Danish whisk to fold all the ingredients together.
Step Five: Scoop Mixture into a Greased Casserole Dish
Now, scoop the mixture into your greased baking dish and cover it with foil before you place it in the preheated oven.
Step Six: Bake Covered (350°F) = (176°C) degrees
Bake covered with foil at (350°F) = (176°C) degrees for about 45 minutes or until heated through and golden brown.
Finished Product:
The Best Thanksgiving Stuffing/Dressing Recipe
- 1/2 cup oleo (I use butter – you can tell this is a really old recipe now)
- 1/2 cup chopped onion
- 3/4 cups chopped celery
- 3-4 14-ounce cans of chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 teaspoons RUBBED ground sage
- 6 cups dried bread cubes
- Giblets (chopped (optional), I never use them
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Gather all of your ingredients.
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Sauté the onion, celery, giblets, salt, pepper, and sage in a small skillet in the butter.
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Combine this mixture with the rest of the ingredients in a large bowl. (I just added the bread cubes and broth to the saucepan).
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Add one-quart broth, add more liquid if the mixture is too dry. You don't want it soupy. I used 1-1/2 quarts, it will always depend on the kind of bread you use.
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Bake covered in a greased pan at (350°F) = (176°C) degrees for 30-45 minutes, or until heated through. I have cooked this in my slow cooker on low as well.
What breads can I use to make the dried bread cubes for the best Thanksgiving stuffing?
I usually buy store-bought dried bread cubes to make the stuffing/dressing. I used to make my own when my daughters were younger, but now I’m all about simplifying!
If you want to make bread cubes, I recommend using French or sourdough bread. Many Southerners use cornbread in their stuffing and call it cornbread dressing, but I’ve never tried that.
It’s really simple to make your bread cubes for stuffing. Start by cutting up the loaf of bread you have chosen into the desired size of cubes. Spread the bread cubes in a single layer on a rimmed baking sheet.
Then, leave it on your counter and allow it to dry at room temperature for a couple of days. If you’re short on time, you can bake the bread cubes at 225 degrees for about 30 minutes or until the bread has dried to the texture you like.
This stuffing shouldn’t have too many calories, as you try to enjoy all the foods generally prepared during this holiday. Adding some turkey to the meal will provide the protein you need.
What dried or fresh herbs can I use for the best Thanksgiving stuffing/dressing?
I love the flavor of the rubbed sage, which smells and tastes unbelievable in this homemade stuffing recipe. Some cooks add extra black pepper for a unique flavor option.
If you want to try a different herb or variation, I recommend thyme, rosemary, or fresh parsley. Another unique addition some people like is to put sausage in this stuffing. I’d cook it first to ensure it’s properly cooked through. Eggs are sometimes added, too. Just stir in cooked eggs as you add the various ingredients together.
What pairs well with Thanksgiving stuffing?
- Sliced Turkey
- 3-Ingredient Fresh Cranberry Sauce
- Fresh Cranberry Salad Recipe
- Mashed Potatoes and Gravy
- Green Bean Casserole
Do you love this Thanksgiving recipe? Check out some of my other favorites!
- 5 Ingredient Pineapple Cream Cheese Dip
- Cranberry Jalapeño Cream Cheese Spread
- No-Fail Soft Dinner Rolls
- Easy-To-Make Pumpkin Dinner Rolls
- How To Make Turkey Cranberry Roll-Ups
My Thanksgiving Tip for the Best Thanksgiving Stuffing!
I’ve done this for years. Laminate your recipes and grab some cookie sheets. Place all of the measured ingredients on each cookie sheet so those who are helping with the meal can easily make each recipe.
Final Word
Please let me know if you try my best Thanksgiving stuffing recipe! Something is amazing about the flavors of the chicken broth, rubbed sage, butter, bread cubes, onion, celery, salt, and pepper, all coming together to create the most delicious stuffing/dressing recipe!
It is perfect for a Thanksgiving feast or Christmas dinner! I hope you and your family enjoy your time together, creating memories and traditions, whether new or old! May God Bless this World, Linda.
My Grandma’s dressing was similar, but started with bacon. Chop it up(I use scissors) cook, then saute veggies in the bacon grease, then melt in the butter, pour over, overnight dried, sourdough bread chunks, pour over enough hot turkey broth(add hot water if you need more) to make it moist, but not soggy. Put in a baking dish and bake uncovered until very hot and top bits are crunchy– you have to taste! I am not eating pork or wheat, but I still make for the family…
Hi Jan, thank you for the 5 stars, my sweet friend!! Now, I need to try the bacon trick!! I love bacon, this is a great idea! I love making it with sourdough bread, this recipe is so good!!! Happy Thanksgiving to you and your family! Linda
Linda!
This is the very same (so good) turkey stuffing recipe my Mother made when I was growing up and that I have made for my family the past 58 years now. My grown daughters also use this recipe exclusively and have taught their grown daughters who are now teaching their daughters. Oh, let me clarify my family of daughters…3 amazing daughters, 10 beautiful granddaughters, 2 handsome grandsons and their beautiful wives, and 4 sweet, sweet great granddaughters….haha, we are so “The House of Estrogen”!
Happy Thanksgiving to you Linda, your family and your readers.
Hi Katherine, oh my gosh, I love hearing this!!! 58 years and still making it!!! It’s so good! I love “The House of Estrogen”!! Best story ever!! Happy Thanksgiving to you and your family, my sweet friend!! Linda
That sounds really yummy. I make my Irish Great Grandmother’s dressing with apples, celery, onions and yes raisins.I melt a stick of butter in a 4 cup measuring cup and add turkey/chicken broth till it measures 4 cups of liquid, pour it onto the bread(cubed), mix it up with the herbs and spices and then stuff the heck out of the bird. The giblets, kidney and heart are cooked and my two (spoiled rotten) cats get their “thanksgiving ” feast. I don’t use sage as a couple of the family can’t have it, allergies(bummer). So I use white pepper, onion powder, garlic powder,thyme, and basil in my stuffing, I don’t use salt , a hold over from when my MIL and FIL were alive. But no one seems to miss it though, I do have salt and pepper on the table if anyone needs it
Hi Kathy, oh my gosh, this recipe sounds so good!!! I love hearing how people make their stuffing/dressing or any recipe for that matter. This is what makes cooking from scratch so fun, we can adjust the recipe, any recipe! I bet those two cats love their feast!! I love this! Linda
They sure do enjoy their “feast”. DH’s sister hosts Thanksgiving now as she said when GRD1 was born Christmas at Gramma’s!!, so we switched holidays. I now host Christmas. So haven’t done turkey in awhile. SIL is doing ham this year, so I will be doing my turkey and fixings for Christmas. Poor DH , we have a grandson that is vegetarian so I’ve been trying out vegetarian meats, so far not so good not sure what I’m doing wrong. IF any out there are vegetarian what would a good substitute for the turkey be. What other brand(s) would you recommend. We have tried the tofurky, didn’t go over too well last time GRS1 was here. It was nasty, all he could eat was the rice stuffing and a lot of the veggies we had. I(thankfully) had a veggie burger that I could quickly make up for him. Thanks in advance for any and all recommendations.
Hi Kathy, oh my gosh I got the giggles over the tofurky! Oh my gosh, I have never heard of that!! We have several family members who are vegan. No animal or dairy, just plant-based food. They will eat everything but the turkey. I have tried several vegan plant-based types of meat, nope, I gagged on all of them. We do not serve meat or any fake meat to them. If they want it, they have to bring it. I have some veggie burgers for those who are vegan when we BBQ regular hamburgers. You are not doing anything wrong, they taste nasty to me as well. I would love some ideas too! Linda
I had to take our older cat to the vet the other day, she’s fine by the way. The vet tech was telling me she’s been vegetarian for 5 years now and pointed me to a recipe that she thinks she got off of Allrecipies, called Tofu Turkey II. It uses tofu of course but has a store bought (vegan/vegetarian) dressing mix to mold the tofu over. I’m going to try it and let ya all know how it turns out. Looks fairly easy to do.
HI Kathy, oh I would love to hear how it turns out!! Thank you! Linda
I make cornbread dressing. It’s very similar to this, but calls mostly for cornbread. It’s all over ever eaten. So, good. I make it like my grandmother used to make.
Hi Deborah, oh I love cornbread dressing!! I need to make it next year! Thanks for the reminder! Linda
I can’t wait to make this recipe again this year! My family loves it!
Hi Alli, thank you for the 5 stars, my sweet friend! I’m glad you love the recipe! Linda
This is our favorite Thanksgiving stuffing! It is sooo delicious! Can’t wait to make it again this year!❤️
Hi Camille, thanks for the 5 stars, my sweet friend! I’m so glad you like the recipe! Linda
This was awesome! So good. Totally a hit!
Hi Heidi, thank you for the 5 stars, my sweet friend! I’m glad you like the recipe! Linda
Love a good stuffing recipe! Can’t wait to make it this week!!
Hi Stacie, thank you for the 5 stars, my friend! You will love this recipe! Linda
This is exactly how my mother made her stuffing. I trade off between this recipe and stove top!! With pricing this year, however, I am doing the stuffing the old-fashioned way. We will have 3 families together plus me this year. Each family is bringing food. One family is bringing turkey and mashed potatoes; one is bringing all dairy free due to allergies; daughter is doing a roast and pies; and I am bringing stuffing, veggie platter and another snacky dish. This will be an all day affair! At least 12 kiddos will be there – CHAOS!!!
HI Leanne, thank you for the 5 stars, my sweet friend! Oh my gosh, the more the merrier to me! My daughter from California is flying in I can’t wait to pick her up at the airport on Thanksgiving Day (less traffic)! Yay! It’s so fun when others bring some dishes, life is so good! Linda
Sorry I can’t leave 5 stars. We eat cornbread dressing. It uses cornbread, stale bread, celery onion, eggs, poultry seasoning and butter or margarine. It’s what I grew up eating. I tried the other and it wasn’t to my taste. I’m not making it this Thanksgiving, but will make it for Christmas. We’re having ham, mashed potatoes, corn casserole and green beans. And diet chocolate cake with diet frosting for dessert.
HI Deborah, oh I love cornbread dressing but my family doesn’t! I got a recipe from my friend and I loved it but my family said, don’t make this again! LOL! I’m glad you can have diet chocolate cake and frosting, that sounds yummy! I love anything chocolate! Linda
This is the dressing Jane makes when she doesn’t make cornbread dressing (my favorite).
Hi Ray, thank you for the 5 stars, my sweet friend! Oh, I love cornbread dressing as well!!! Happy Thanksgiving! Linda
I know I commented last year and that comment stays for the most part. This recipe is the same as my mom’s. The only difference this year is that we are having a much smaller group at my daughter’s home for Thanksgiving this year: only 5 adults and 9 children. Two of the kids are teenaged boys though so I think we need as much food as we had with 23 people last year!!!
These posts spark memories of Thanksgivings past!! It for some reason sparked a memory of when my husband, daughter and I went to his brother’s home for Thanksgiving one year!! My sister-in-law called, asking if there were any particular things that we wanted on the table. She was making turkey and a bunch of fixings but I asked about stuffing/dressing and she said she hadn’t thought of that!! Well, what she did (I kid you not!) was pour a bag of the seasoned bread cubes in a baking dish. Then, each time she basted the turkey, she put some of the juices over the dry bread cubes!!! The next year, my husband and I hosted!! She asked me how I made my stuffing and the recipe in this post (same as my mom’s) is what I told her. She also asked about other foods that I served. She said it changed Thanksgiving at her house completely!! Her food before had absolutely NO TASTE!!!
Hi Leanne, thank you for the 5 stars, my sweet friend. Oh my gosh, the dry bread cubes with turkey drippings! Here’s the deal, we take for granted people know how to cook. Your mother taught you how to make dressing. My mother did too! I agree with teenage boys eating more than girls! I had four girls and my nephews and now grandsons want another meal an hour after we finish dinner! LOL! It makes us so happy they enjoy the food prepare, right??? You were a good example to your brothers wife, thats a blessing to teach her how to cook with easy recipes! I love Thanksgiving and the memories are different every year! Happy Thanksgiving! Linda
Hi Linda, I have an unusual stuffing/dressing (for both inside and outside the bird). My Mother made a traditional French Canadian one she learned from her Mother. A Hamburger stuffing made with 2 lb cooked hamburger, saltines onions, and celery. She seasoned it with Bell’s Seasoning (type of poultry seasoning) black pepper and nutmeg and a little broth from whatever soup simmering on the wood stove at the time.(it could also be made from ground venison). It was so good. My first FIL made mashed potato stuffing that was so heavy and bland, that I had to choke it down to be polite. (He claimed it was Irish, but I’m not certain it actually was. My 2nd MIL always baked bread dressing, as I did for many years. Now that I make my dressing in the crockpot, I found my bread stuffing too gloppy, that way. These days I use a brown and wild rice dressing, and breakfast sausage or Sewet Italian Sausage. It also contains the giblets, finely chopped, celery, onions, mushrooms, apples, crasins and shredded carrots. Small cubes of Winter Squash can also be added. I don’t add the squash because I like making pumpkin or Winter squash soup for a starter dish.
To make any side dish vegetarian, you only need to use vegetable broth. Dairy, eggs and dairy milk are permitted for vegetarians. For vegans you would need to use vegan broth. Mushroom gravy can be made using vegetable broth and seasonings. Nondairy milks (Almond, Coconut, or rice milk) are readily available. Oat Milk tastes like oatmeal and is an acquired taste, but works well in coffee. Coconut milk can be made into a Whipped Cream. But is often available in markets, fresh or frozen (like cool whip). The only burger I’ve ever found is better burger. There also are number of forms of vegan cheese and yogurt. Many of your usual dishes can be made by simply substituting Vegetable broth, and almond milk. Coconut is best used for mashed potatoes, and desserts.(Pumpkin Pies are easily made vegetarian, there are vegan egg substitutes as are Apple cranberry, or cranberry, and any fruit other pies. Cranberry Sauce or Relish is vegan. (There are many recipes on Pinterest (downloaded from the App Store and costs nothing), generally on line too. Hope these help. Vegetarians and Vegans can always can supply their own holiday dishes. If you remember not to put butter on the vegetables and put it on the table, they can also eat those, I’m not in favor of only serving all casseroles, myself. There is no reason not to serve some plain vegetables. If you have diet controlled diabetics they will be options for them too.
Hi MaryAnn, thanK you for the 5 stars, my sweet friend! Oh my gosh, your are a gourmet cook! I love your ideas to change up different dishes! Yummy! I love hearing your family traditions for side dishes! I learn something new everyday! Linda
Your recipe is the one we use. I don’t think we will be having a Thanksgiving dinner this year. My husband is having hip replacement surgery this coming Wednesday. I am less then exactly mobile. Our son and his family are going to South Carolina to his wife’s family, and our son in law is having his own medical procedure the day before Thanksgiving, so I want them to stay home and rest. I have turkey drumsticks in the freezer, so we will see what we feel up to. I have done the whole big feast for friends and family for 50 years. Maybe a brake will be nice.
Hi Chris, thank you for the 5 stars, my sweet friend! It’s the same recipe!! I love hearing this! I was thinking about those drumsticks, could you bake them in a crockpot? Then brown them in the oven? I have never fixed turkey legs! I think with all you have going a break is indeed warranted! We will all pray for you and your hubby! 50 years is a long time, and a lot of work. Linda
Hi Linda, we were vegan/vegetarian for a couple years when we were much younger. Plus I had been a vegetarian for some years before I met Steve. But we were always polite and ate what was served when visiting my parents and Steve’s. Being in the healthcare industry, one or both of us often had to work on holidays, We flexed our celebrations to a day when we were both off. Many years we did have the hoilay odd but only for the holiday, so I cooked at home. I developed these work arounds to still have our favorite holiday dishes. There were not many vegetarian/vegan substitutes then, so we had a vegetarian lasagna for a central dish. Many Italians traditionally also serve Lasagna as part of their holiday meals. Or another specialty pasta dish instead. You might say it’s the Italian substitute for macaroni and cheese. We still had the trditioal holiday side dishes then, and had a vegetarian mushroom gravy for our mashed potatoes, and vegan stuffing. I made my creamed onions with rice milk, honeyed carrots or parsnips without butter, yam and apple casserole (no milk, sugar, eggs, marshmallows) .it had just the sweet potatoes, apples, unsweetened applesauce, with cinnamon and apple or pumpkin pie spice), rolls made with rice milk and my cranberry orange relish. I find pies the best way to have for a vegetarian/vegan dessert or a crisp/cobbler.
They worked out perfectly fine. As more vegan milks and other alternatives became available, it became easier. We do like tofu, in dishes created with it, and it can be marinated for more flavor, but not as a substitute for the meat dishes we liked. I do agree, Tofutti and Tofurky as substitutes for real dairy of poultry dishes are awful. Just as cabbage steaks or a slab of tofu as a substitute for real steaks,
don’t work either. I prefer to eat other vegetarian or vegan dishes, rather than trying to simulate real meat dishes. Vegan mayonnaise is not too bad as a substitute, it’s more like Miracle Whip in flavor and texture. Real milk I cannot drink, it gives me severe gastritis. Fortunately butter and cottage cheese don’t bother me. In both cases the whey is removed during processing. I can manage many cheeses, especially the hard cheeses, because they too lose most of their whey while being made. For soft cheeses I can have feta and other cheeses made from goat or sheep milk (different protein structure, makes them suitable for those who cannot consume dairy). We drink and cook with unsweetened almond milk these days. It is thinner than cows milk but mixed with some cornstarch, it still works as a thickener, it also contains all the good nutrients of Almonds. Any how that’s how I’ve learned a lot of workarounds over the years. Even now with meat so expensive, I use my crock pot to make dishes with a minimum of the tougher meats and add beans for more protein and heft. Or I can make healthy meals without meat, at all. They make a good substitution for meat too. Marinara Spaghetti Sauce, uses no meat. Classic Minestrone contains no meat, and baked beans and pea soup can be made without meat. In this case Fakin Bacon is a good substitute for the pork, and I use Liquid Smoke, smoked paprika, and fire roasted tomatoes for smoky flavor. Squash or Pumpkin Soups Pasta E Fagoli and marinara sauced spaghetti without meatballs are naturally meat free. There are many dishes that don’t require meat, yet are popular mainstream dishes. Dishes from the countries surrounding the Mediterranean Sea, have many Non meat main dishes. Vegetables need not be full of bacon, cheese, or milk.
If parents stopped catering to their children’s dislike of the flavor of vegetables and cover them up, with cheese, fruit, ketchup and so forth, we wouldn’t have so many adults who won’t eat vegetables. As a child we had plain meat and vegetable baby foods and acquired a taste for them. Never vegetables mixed with fruits, that enable children to only eat vegegetables prepared that way. Our parents weren’t picky eaters. Picky children become picky adults and hand on their pickiness to their own children. It’s one thing Vegetarian and Vegan parents do right. They teach their children to appreciate the true fresh flavors of vegetables, and keep junk food out of the house. When kids learn about junk foods at school. They also don’t cave in to the childrens begging for junk foods at home, after they discover them at school. I don’t particularly believe in children being raised on a Vegan diet, they are in need of vitamins, protein, iron, and other minerals and need to have a balanced macronutrient diet. Protein/Heathy fats/lower Glycemic Index Carbs, in the proper proportions are difficult to maintain this important ratio on a restrictive Vegan diet. On a Vegetarian diet. It is much easier to maintain the growing child’s needs with the less restrictive Vegetarian diet. That’s my own personal platform. I don’t expect others ideas of how to raise children, to agree with me. I just wish that they would. I took a nutrition course years ago in my College Nursing School and some things I’ve never forgotten.
Hi MaryAnn, I tried vegan for a a few years because I was pretty much vegetarian so it was easy. Now, I eat very little meat if any and mostly vegetables with lettuce I grow in hydroponics with different nuts. I do not drink milk at all, never have but yet I love whipping cream! My daughters eat drink oat milk and almond milk. I tried to get my husband to try them, nope he’s a whole milk with his cereal kind of guy. It’s nice to learn to eat around what people serve without making it obvious someone is GF or vegan or carnivore, oh the list goes on and on! LOL! Linda
I agree. Another concern is whether you have one or more diabetics at your table. These days more and more people are being diagnosed with secondary diabetes, due to being overweight for a long periodand years of overly unhealthy diet choices. It causes insulin from the Pancreas to be less effective. Other than medications like Ozempic to help them reduce their weight, and an oral medication that helps maintain blood sugar. Many more are diet controlled rather than on imedication. Insulin is primarily given to those with Type 1 Diabetes, the type caused by genetics. Diet controlled diabetics do have to be cautious of excessive calories and eating a controlled macronutrients diet. Their carb intake must be of the low end of the Glycemic Index, meaning the carbs with the least calories, like plain vegetables. They are allowed butter and other condiments in moderation, on their foods, and low sugar versions (ketchup and barbecue sauce have large quantities of sugar, while mustard has none) Dill pickles and relish are made with less sugar than sweet pickles or relish. They need to practice portion control and not overeating. It doesn’t mean they cannot indulge in gravy, stuffing, or some casserole, but must take only small servings. It’s important to have simple vegetable side dishes as well. Even jello can be made using a box of diet jello mixed with a box of regular jello. Not many will notice the difference, cooked juice packed fruits can be used instead of syrupy canned fruits. In some cases half and half, lite sour cream, lite mayo, and other lite substitutions will work without anyone noticing. Vegetarians and vegans cannot have jello, it is derived from animal proteins, but other jelling agents can be used (like Agar Agar) that contain no animal byproducts. It’s important to know anyone’s allergies or dietary preferences can be accommodated.
Hi MaryAnn, I totally agree with you on the diabetes type 2, it’s rampant in the US. It’s a hard reality check to change diet and exercise. It’s doing the changes, and exercising that will help us get healthier. Linda
I want to make your stuffing but there’s a conflict in the directions. you say to use 1 1/2 14 oz cans of chicken broth which = 21 oz but later on say to use 1 1/2 quarts of broth. Which is correct?
Ingredients
1/2 cup oleo (I use butter – you can tell this is a really old recipe now)
1/2 cup chopped onion
3/4 cups chopped celery
1-1/2 14-ounce cans of chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 teaspoons RUBBED ground sage
6 cups dried bread cubes
Giblets (chopped (optional), I never use them
Read More of My Articles The Best Sixteen-Bean Soup
Instructions
Gather all of your ingredients.
Sauté the onion, celery, giblets, salt, pepper, and sage in a small skillet in the butter.
Combine this mixture with the rest of the ingredients in a large bowl. (I just added the bread cubes and broth to the saucepan).
Add one-quart broth, add more liquid if the mixture is too dry. You don’t want it soupy. I used 1-1/2 quarts, it will always depend on the kind of bread you use.
Hi Kerry, thank you for bringing this to my attention, I really appreciate it. I went and dug out my MIL’s original recipe. We used to be able to get 14-ounce cans of broth and now they are one quart paper containers. I changed the recipe to 3-4 14 ounce cans (I know some places still sell 14 ounce containers).Four 14 ounce containers would be 58 ounces. It’s not quite 2 quarts. In the picture you can see two quart containers which I can see why it was confusing. It all depends on the bread you are using if you will use the whole 58 ounces or 2 quarts. You do not want it mushy as in sloppy wet bread. Not too dry but never sloppy wet. My batch only used 1-1/2 quarts. Not the full two quarts shown in the picture. If the bread was fluffy and not dense it will use less chicken broth. I hope this helps, it really is an easy and yummy dressing. Thank you again, Linda