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There’s something about a good, homemade stuffing (or dressing as some call it) that makes the whole Thanksgiving meal that much better. I have tried a number of different types of stuffing in my years, but I always found them to be very soggy and while many love it, I’m just not a fan of the mush. Once we had kids and I started wanting to cook entire Thanksgiving feasts by myself, I realized that without the perfect stuffing recipe, my feast was going to be more of a flop. Over the years, I finally perfected the recipe and now, I’m excited to share it with all of you!
First, let me say that this recipe is EASY. So if you aren’t an expert in the kitchen, don’t worry! Usually, I’ll make it the day before Thanksgiving and put it in the fridge. I make double so half can be stuffed inside of the turkey and the other half can be baked and get nice and crisp. This will give your guests two options, as the dressing inside of the turkey can be a little on the soggier side. You may even find that they want to put a little of both on their plate, for variety!
This dill stuffing is always a hit with our guests (especially our niece). It also goes perfectly with our fresh cranberry orange relish. If you love it, it’s one of those recipes that you can make any time of the year. In fact, we make this dill stuffing at least three times a year as a side dish. It’s THAT good. I encourage you to make it your own too. Is there another veggie you love? Chop it up and add it in.
What are your go-to recipes for Thanksgiving? Do you make the same thing every year or try to switch it up? Comment below and share! And don’t forget to check out our recipe for fresh cranberry and orange relish and collard greens!
An easy and delicious recipe for stuffing/dressing. This can be used to stuff the turkey or can be made as a separate dish.
- 1 loaf rye bread (cubed)
- garlic powder (to taste)
- 1 cup butter
- 1 medium onion (chopped)
- 4 stalks celery (chopped)
- fresh dill (chopped, stems removed)
- poultry seasoning (to taste)
- salt and pepper (to taste)
- 1 cup chicken broth
- Chop one loaf of bread into cubes and place onto a cookie sheet. Sprinkle with garlic powder.
- Bake at 350° until bread is toasted (approx. 5-10 minutes).
- In a large pot, melt butter over medium heat.
- Add chopped onions and celery and cook until you reach your desired consistency, stirring occassionally. We prefer to leave a little crunch, but you may prefer them soft.
- Add fresh dill, poultry seasoning, salt and pepper.
- Stir in bread cubes until evenly coated.
- Add chicken broth and mix well.
- Refrigerate in a casserole dish so that it’s cool when you are ready to stuff the turkey.
- To bake in a casserole dish as a side dish, put in the oven for 30-40 minutes at 350°.
- Category: Side Dish
- Cuisine: American