The Only Stuffing Recipe You’ll Ever Need

Fresh, local ingredients and a few simple tricks are all you need to make the perfect Thanksgiving stuffing.

DISCLAIMER: The information in this article was fact checked and accurate at press time, but 417 Magazine cannot guarantee its accuracy indefinitely.

Bread-heads, rejoice. Fresh, local bread, sausage, herbs and more form the base of this Thanksgiving side dish.

If you’re anything like us, when it comes to Thanksgiving dinner, stuffing—not turkey—is the true highlight of the meal. What’s not to love about a big pan of simple carbs gussied up with vegetables and herbs and soaked in poultry broth? However, as with most traditional holiday dishes, there are a thousand recipes floating in the culinary ether, and it can be tough to separate the wheat from the chaff. We did the hard work for you and crafted a stuffing recipe from local ingredients that is not only delicious but fail-proof.

First things first, technically what we’re talking about here is dressing, not stuffing. Stuffing is made by—you guessed it—stuffing the mixture into the turkey and baking it. The problem with this method is by the time the stuffing reaches a safe internal temperature, the turkey meat is overcooked. The good news is, dressing is easier to make, and by following a few simple steps, just as good.

When making a dish as simple as dressing, the key is to use fresh, high-quality ingredients. Because bread is the bulk of the dish, it’s crucial to start with a great product for your base. We love the French baguette from Artisan’s Oven for its crusty outside and soft inside. It’s a perfect blank canvas. For sausage, Circle B Ranch can’t be beat. This small Seymour farm uses sustainable and humane practices to raise heritage breed pork. The hogs are free-range, and they graze and root for most of their food. Circle B Ranch has several varieties of sausage, but for stuffing we like the German-style brats because their simple flavor does not overpower the other ingredients.

When it comes to preparing the bread, take the extra step and oven-dry it. Oven-dried bread stands up better to liquid than naturally stale bread, and the resulting texture is moist but not soggy. Another bonus that comes from baking the dressing is that the top of the dish gets nice and crispy, which creates a textural contrast to the soft inside. Making homemade broth is another step you don’t want to skip if you can help it. Do yourself a favor the next time you roast a chicken for dinner and save those bones to make a batch of broth to freeze. It’s worth the extra work, but in a pinch, store-bought broth will work just fine.

Depending on how the growing season went, you might be able to find other dressing ingredients locally, so we recommend swinging by one of 417-land’s farmers markets and checking on what’s available before you hit the grocery store. MaMa Jean’s Natural Market typically has a variety of fresh herbs. Stock up on all the fresh ingredients you can find; your tummy and your guests will thank you.
 

Edit ModuleShow Tags

More Articles Like This

Learn How to Cook Fried Chicken from a Master

The ins and outs of cooking truly incredible fried chicken.

3 Scene-Stealing Soups

Skip the hassle of cooking and pick up these delicious winter soups for your next night of entertaining.

Avoid a Thanksgiving Meltdown with 5 Local Restaurants’ Greatest Hits Recipes

Whip up buffalo chicken dip with a kick, taters that would make Paula Dean proud and a drink that makes Turkey Day meal prep a little more bearable. Presented by Big Whiskey's American Bar & Restaurant.
Edit Module
Edit Module
Like us on Facebook Follow us on Twitter Sign up for our newsletters Follow us on Instagram

Edit ModuleShow Tags

  1. Why Pickleball is the New “It” Sport
    The number of places to play pickleball has doubled since 2010. Digital Director Dayle Duggins...
  2. Republic’s Scuffed Edge Flea Market
    At Scuffed Edge in Republic, one creative maven shares her passion for refurbishing home decor.
  3. Goat Yoga is Your New Favorite Workout
    Our managing editor got bendy with some goats, and somehow among their bleats and bucks, her...
  4. 50 Things Every 417-Lander Must Do
    When do you know you’ve become fully initiated into your home? You can start by trying all the...
  5. Beneath the Surface: Controversy on the Buffalo National River
    Since C&H Hog Farms opened its 2,500-sow operation in the Buffalo National River watershed in...
Edit Module
Edit Module