Susie’s Breadcrumb Stuffing Recipe

This is an updated version of 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 the turkey over the stuffing, and pop it in the oven while the turkey rests.

Ingredients

  • 1 package whole wheat panko breadcrumbs (9 ounces)
  • 1 tablespoon fresh sage, minced
  • 1 tablespoon fresh thyme, minced
  • 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 medium onion, finely chopped (1 cup)
  • 1 carrot, shredded (1/2 cup)
  • 2 stalks celery, finely chopped (1/2 cup)
  • 1/3 cup parsley, finely chopped
  • 1 large egg, large, lightly beaten
  • 1-1/4 cups chicken stock
  • 1/2 cup walnuts, toasted
  • 1/4 to 1/2 cup pan drippings from turkey

Instructions

  • Preheat oven to 425°F.
  • Combine first 7 ingredients, and set aside.
  • Melt butter in a large saucepan over medium-high heat. Add onion, carrot, celery and a pinch of salt and pepper, and saute 3 minutes, or until tender. Stir in parsley, and 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 for 25 minutes.
Servings: 8
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

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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.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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