Lots of Stuffing! (and Thanksgiving Wrap-up)


This recipe below makes A LOT of stuffing, probably around 7 quarts (that’s 28 cups!), but since this is how I usually make it, this is how my recipe is! Feel free to cut in half, quarters, whatever is the right size for you and your family. It keeps very well in the fridge (it’s great cold or reheated in the microwave) and it also freezes well.

  • 1 loaf white bread, cut into 1 inch cubes and left out to dry for 24 hours
  • 1 loaf whole wheat bread, cut into 1 inch cubes and left out to dry for 24 hours
  • 2 bunches celery, diced
  • 2 large yellow onions, diced
  • 2 granny smith apples, diced
  • 1 cup dried cranberries
  • 56 oz vegetable (or chicken) stock
  • 1 1/2 teaspoons poultry seasoning
  • 1 teaspoon salt
  • 4 tablespoons butter
  • olive oil
  • 1 teaspoon ground black pepper

Heat a large skillet over medium-high heat with a couple teaspoons of olive oil. Saute diced celery, onions, and apples (you should do this in batches). Mix bread cubes, sauteed vegetables, apples, cranberries, poultry seasoning, salt, pepper, and veggie stock in large bowl until well combined and everything is moistened. Pour stuffing into large casserole or dutch oven, dot the top with butter. Bake uncovered for 45 minutes, until everything is heated through and the top is brown and crusty.

pumpkin pie
Pumpkin Pie with Gingersnap Crust

pecan pie
Pecan Pie with All-Butter Crust, I used America’s Test Kitchen method, with King Arthur Flour’s ingredients

crescent rolls
Homemade Crescent Rolls

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