Susie’s Breadcrumb Stuffing Recipe

This is an updated version the stuffing recipe my mom always made for Thanksgiving dinner, only instead of Pepperidge Farm Herb-Seasoned Stuffing mix, I use a blend of whole wheat panko, sea salt, black pepper and fresh sage and thyme. (It would work with regular whole wheat breadcrumbs, too.) This recipe serves 8-10 and doubles easily for a bigger crowd. You can make the stuffing a day or two ahead, spoon it into a baking dish, cover and refrigerate. On Thanksgiving, spoon some pan drippings from turkey over the stuffing and pop it in the oven while the turkey rests.

breadcrumb-stuffing-thanksgiving-side-dishes

1 (9-ounce) package whole wheat panko breadcrumbs (such as Ian's)
1 tablespoon minced fresh sage
1 tablespoon minced fresh thyme
1 teaspoon sea salt, plus additional to taste
1 teaspoon freshly ground black pepper, plus additional to taste
1/2 teaspoon onion granules
1/2 teaspoon garlic granules
2 tablespoons butter
1 cup finely chopped onion (1 medium)
1/2 cup shredded carrot (about 1)
1/2 cup finely chopped celery (about 2 stalks)
1/3 cup finely chopped parsley
1 large egg, lightly beaten
1-1/4 cups chicken stock
1/2 cup toasted walnuts
1/4 to 1/2 cup pan drippings from turkey

Preheat oven to 425 degrees F.

Combine first 7 ingredients; set aside.

Melt butter in a large saucepan over medium-high heat. Add onion, carrot, celery and a pinch of salt and pepper; saute 3 minutes or until tender. Stir in parsley; cook another minute. Remove from heat, and stir in the egg and chicken stock. Stir in panko mixture and walnuts. Transfer mixture to an 8-inch baking dish. Spoon 1/4 to 1/2 cup pan drippings from the turkey over the stuffing. Bake at 425 F for 25 minutes.

Serves 8-10

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

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Grandma Friese’s Whole Cranberries

Grandma Friese was famous in our family for writing out recipes that began with things like “Take a bottle of cream…” without any indication, for those of us who grew up in the post-milkman era, what the size of a “bottle” might be. And that’s the way this recipe was originally handed down to me. She used to make these cranberries way ahead of time and let them ferment; they have quite a kick.

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