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Best Stuffing Recipe
By Snejana Andreeva
on Sep 29, 2023
My Thanksgiving stuffing (or dressing) recipe will have everyone at the table asking for seconds. This dish, often referred to as dressing because it’s prepared separately from the turkey, is designed to be a star of your holiday spread, boasting a perfect blend of juicy, flavorful, and buttery 🧈 goodness.
- Why You’ll Love This Stuffing Recipe
- How to Prepare The Stuffing
- Nonna’s Tip
- Variations and Substitutions
- Other Holiday Recipes
- Common Questions
- Best Stuffing Recipe Recipe
Why You’ll Love This Stuffing Recipe
This recipe is a moist and flavor-packed dish. This recipe serves six, making it a practical addition to your holiday spread. Your guests will be raving for long after the meal!
How to Prepare The Stuffing
- Start by preheating the oven to 375°F . Prep the veggies, which include finely diced yellow onion, celery stalks, bacon, and an optional chopped apple. In a generously buttered pan over medium heat, cook the bacon until golden.
- Reduce the heat , add the butter and let it melt. Add in the chopped onion, celery, apple and sauté this mixture until it becomes soft and releases its aromatic flavors, usually taking around 3-5 minutes.
- Next, incorporate finely chopped sage and thyme 🌿 into the sautéed mixture, along with a sprinkle of salt and pepper. You can choose when to add the seasonings, whether at the beginning or toward the end of the sautéing process, based on your preference. After about a minute, remove the mixture from the stove. In a large bowl, combine the sautéed mixture with dry bread cubes.
- Lastly, pour in your preferred broth, whether it’s homemade chicken or vegetable broth, and give it all a good stir. Transfer this stuffing mixture to a greased 9 by 13-inch casserole or baking dish , and pop it into the preheated oven.
- Bake at 375°F for 30-45 minutes or until it turns a beautiful golden hue. For added crispiness on top, you can switch to the broil setting for the last 20 seconds, but be vigilant to prevent burning. Serve this dish piping hot.
Nonna’s Tip
How moist or dry you like stuffing will depend on how much liquid you add to the stuffing before it’s baked. If you like it more dry, add a touch less and if you like it more soggy, add a touch more!
Variations and Substitutions
Whether you want to experiment with different types of bread or swap out ingredients to suit your taste, there’s plenty of room for creativity. Want to make this stuffing recipe vegetarian or add a hint of sweetness with raisins or craisins ? Feel free to tailor this stuffing to your liking and make it a standout dish on your holiday table.
- Experiment with different types of bread to change the flavor and texture of your stuffing. Try sourdough, cornbread, or even whole wheat 🥖.
- Bacon is optional in this recipe, so you can omit it for a vegetarian version. Alternatively, you can add diced sausage or ground meat instead.
- If you don’t have fresh sage and thyme, dried herbs can work as well. Just remember that dried herbs are more potent , so use them sparingly.
- If you need gluten-free stuffing, use gluten-free bread cubes and ensure your broth and other ingredients are also gluten-free.
- While the recipe includes onions and celery, you can also add diced carrots, bell peppers, or mushrooms 🍄 for extra vegetable variety .
- To incorporate sweetness, consider tossing in dried fruits like raisins, cranberries, or apricots.
- While the recipe calls for chicken or vegetable broth, feel free to use turkey or mushroom broth for added depth of flavor. Homemade broth is fantastic if you have it.
Other Holiday Recipes
- Gravy
- Cranberry Sauce
- Juicy Turkey
- Mac and Cheese
- Sweet Potato Donuts
- Pumpkin Pie
- Brussels Sprouts
- Sweet Potatoes
- Garlic Mashed Potatoes
- Roasted Squash
- Turkey Noodle Soup
- Butternut Squash Pasta
- Baked Apples
- Mushrooms
- Green Beans
- Whole Roasted Sweet Potato
Common Questions
Yes, you can prepare this stuffing a day in advance but I don’t. You can follow all the steps up to the point of baking. Instead of baking, cover the dish with foil and refrigerate it. When you’re ready to serve, simply bake it in a preheated oven as directed in the recipe, allowing a little extra time since it’s coming from the fridge. My preferred method is to chop and sauté the veggies with the butter and bacon, let it cool and assemble the stuffing with the bread cubes and broth the following day.
Absolutely! This stuffing freezes well. Allow it to cool completely, portion it into airtight containers or freezer bags, and store it in the freezer for up to 2-3 months. To reheat, thaw it in the fridge overnight and then bake or microwave until heated through.
Absolutely! Feel free to adjust the seasonings to suit your taste. If you prefer a spicier stuffing, add a bit more black pepper. Conversely, if you prefer it milder, reduce the amount of salt and pepper used.
To reheat leftover stuffing, you can use the oven, microwave, or stovetop. For the oven, preheat it to 350°F, place the stuffing in an oven-safe dish, cover with foil, and bake for 20-30 minutes or until heated through. In the microwave, place a portion in a microwave-safe dish, cover with a damp paper towel, and heat in short intervals, stirring in between, until warmed. On the stovetop, place the stuffing in a pan over medium-low heat, add a bit of broth or water to prevent drying out, and stir until it’s heated.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Baking Dish
- ▢ Ceramic Pans
- ▢ Nakiri Knife
- ▢ Measuring Cups + Spoons
- ▢ Redmond Real Salt
Ingredients
- ▢ 5 slices bacon , 140 grams
- ▢ 1 stick unsalted butter , 113 grams
- ▢ 1 onion , finely diced
- ▢ 2 celery ribs , finely diced
- ▢ 1 apple , finely diced
- ▢ ½ teaspoon salt , to taste
- ▢ ¼ teaspoon pepper , to taste
- ▢ 5 grams fresh sage leaves , (1/4 cup chopped)
- ▢ 8 cups bread cubes , dried or stale bread
- ▢ 1.5 cups unsalted broth , Homemade or store-bought. You can use any of choice (beef, chicken, veggie)
Instructions
- ▢ Start by preheating the oven to 375°F. Prep and chop the veggies, which include finely diced yellow onion, celery stalks, bacon, and an optional chopped apple.
- ▢ In a pan over medium heat, add the bacon and fry until golden. Lower the heat and add the butter.
- ▢ Add in the onion, celery, apple, salt and pepper.
- ▢ Sauté everything until it becomes soft and releases its aromatic flavors, usually taking around 3-5 minutes.
- ▢ Next, incorporate finely chopped sage into the sautéed mixture.
- ▢ You can choose when to add the seasonings, whether at the beginning or toward the end of the sautéing process, based on your preference.
- ▢ After about a minute, remove the mixture from the stove. In a large bowl, combine the sautéed mixture with dry bread cubes.
- ▢ Lastly, pour in your preferred broth, whether it’s homemade chicken or vegetable broth, and give it all a good stir.
- ▢ Transfer this stuffing mixture to a greased 9 by 13-inch casserole or baking dish, and pop it into the preheated oven. Bake at 375°F for 30-45 minutes or until it turns a beautiful golden hue.
- ▢ For added crispiness on top, you can switch to the broil setting for the last 20 seconds, but be vigilant to prevent burning. Serve this dish piping hot.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best Stuffing Recipe
Equipment
- Baking Dish
- Ceramic Pans
- Nakiri Knife
- Measuring Cups + Spoons
- Redmond Real Salt
Ingredients
- 5 slices bacon 140 grams
- 1 stick unsalted butter 113 grams
- 1 onion finely diced
- 2 celery ribs finely diced
- 1 apple finely diced
- ½ teaspoon salt to taste
- ¼ teaspoon pepper to taste
- 5 grams fresh sage leaves (1/4 cup chopped)
- 8 cups bread cubes dried or stale bread
- 1.5 cups unsalted broth Homemade or store-bought. You can use any of choice (beef, chicken, veggie)
Instructions
- Start by preheating the oven to 375°F. Prep and chop the veggies, which include finely diced yellow onion, celery stalks, bacon, and an optional chopped apple.
- In a pan over medium heat, add the bacon and fry until golden. Lower the heat and add the butter.
- Add in the onion, celery, apple, salt and pepper.
- Sauté everything until it becomes soft and releases its aromatic flavors, usually taking around 3-5 minutes.
- Next, incorporate finely chopped sage into the sautéed mixture.
- You can choose when to add the seasonings, whether at the beginning or toward the end of the sautéing process, based on your preference.
- After about a minute, remove the mixture from the stove. In a large bowl, combine the sautéed mixture with dry bread cubes.
- Lastly, pour in your preferred broth, whether it’s homemade chicken or vegetable broth, and give it all a good stir.
- Transfer this stuffing mixture to a greased 9 by 13-inch casserole or baking dish, and pop it into the preheated oven. Bake at 375°F for 30-45 minutes or until it turns a beautiful golden hue.
- For added crispiness on top, you can switch to the broil setting for the last 20 seconds, but be vigilant to prevent burning. Serve this dish piping hot.
Video
Nutrition
Best Stuffing Recipe https://themodernnonna.com/best-stuffing-recipe/ September 29, 2023
Home › Recipes › Cookies & Snacks
Lemon Cheesecake Thumbprint Cookies
By Snejana Andreeva
on Dec 15, 2022, Updated Nov 08, 2023
My lemon cheesecake thumbprint cookies melt in your mouth . This recipe is one of those recipes that you’ll need to triple, because it’s THAT good. 🍋Whether you’re a lemon lover or simply looking for a unique and delicious cookie, these Lemon Cheesecake Thumbprint Cookies are a must-try. They’re perfect for any occasion, from a casual afternoon tea to a fancy dessert spread.
- Why You’ll Love Lemon Cheesecake Thumbprint Cookies
- How to Prepare
- Nonna’s Tip 🍋
- Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Other Holiday Recipes
- More Holiday Cookies
- Common Questions
- Lemon Cheesecake Thumbprint Cookies Recipe
Why You’ll Love Lemon Cheesecake Thumbprint Cookies
These lemon cheesecake thumbprint cookies are ideal for anyone who cannot tolerate 🥚 eggs as they are completely egg-free . The dough takes 5 minutes to whip up, so these cookies are easy enough for anyone who is not even a baker. They’re only 5 ingredients , which you probably already have on hand. I can honestly say that this is one of those cookie recipes that you cannot get enough of.
How to Prepare
🥣 Use a stand mixer with the paddle attachment or a hand-held mixer and bowl to cream butter and cream cheese for about 2 minutes until smooth.
🍋 Add sugar and lemon extract and mix until smooth . Then add flour, and mix until a sticky dough forms. Scrape down the sides to fully incorporate any remaining flour.
🧊 Cover the cookie dough with plastic wrap and refrigerate for one hour.
🥄 Remove dough from the refrigerator, use a small ice-cream scooper to portion the cookies, rolling each in a touch of flour to prevent sticking.
🍓 Place rolled cookies on a baking sheet lined with parchment paper . Flatten each with your thumb, creating an indent, and add a teaspoon of preferred jam/preserve to the center.
🔥 Preheat the oven to 350°F and bake the lemon cheesecake thumbprint cookies for 13-15 minutes or until the edges are light and golden brown .
❄️ Allow the cookies to cool completely and optionally dust with icing sugar. They can be stored at room temperature for up to a week.
Nonna’s Tip 🍋
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Lemon Cheesecake Thumbprint Cookies Variations and Substitutions
- Try adding a decorative topping like chopped nuts or a sprinkle of coarse sugar for holiday decoration.
- I have not tried this recipe with gluten-free flour , but feel free to experiment with a gluten-free 1-1 replacement and let me know how it goes!
- Instead of lemon extract , you could try almond, vanilla, orange or another you have on hand.
- Feel free to experiment with different jams or preserves , for example, you could use strawberry, raspberry, apricot or even marmalade.
- You could try dairy-free or vegan alternatives to the butter and cream cheese if you or your guests have allergies.
Other Holiday Recipes
Antipasti Christmas Wreath
10 mins
Holiday Butter Board
20 mins
Holiday Candy Cane Prosecco
5 mins
Holiday Cheese Board
20 mins
More Holiday Cookies
Looking for an even fancier-looking cookie? Try my puff pastry cookies .
Easy Gingerbread Cookies
3 hrs 23 mins
Italian Amaretti Cookies
25 mins
3 Ingredient Sugar Cookies
20 mins
Shortbread Butter Cookies
27 mins
Common Questions
Feel free to use any jam or preserve you enjoy. I love fig or apricot but you are more than welcome to use any you have on hand.
The lemon extract is optional so don’t worry if you don’t have any on hand. You can also use pure vanilla extract, or almond extract, or leave them plain. Or, if you don’t have pure lemon extract, but still want the flavor, you can also use the zest of a lemon in the recipe.
You MUST refrigerate the cookie dough for at least one hour and you have to use a touch of flour to roll each one as they will stick.
Feel free to freeze the cookie dough tightly wrapped for up to 3 months. Thaw in the fridge and shape as usual.
The cream cheese and butter must be softened in order for the cookies to bake correctly.
You can use salted or unsalted butter. I have made them with both and both results are delicious.
While 1 cup of flour weighs 160g in my kitchen, it might weigh anywhere from 120 to 180g in your kitchen and there’s a few reasons for that. The weight of ingredients may vary due to the brand of ingredients, the brand and style (wet vs dry) of measuring cups and spoons, and the technique for measuring into cups: scooping and leveling versus spooning the ingredients into the cup measure. For best results, go by the weight listed in the recipe.
A New Recipe Card!!
- Check off each step in instructions!
- Add ingredients to your shopping list!
Video
Equipment
- ▢ Measuring Cups + Spoons
- ▢ Mixing Bowls
- ▢ Baking Sheet
- ▢ Parchment Paper
Ingredients
- ▢ ½ cup cream cheese , softened
- ▢ ½ cup white sugar
- ▢ 1 stick softened salted butter
- ▢ 1.5 teaspoons lemon extract , optional if you don’t have any on hand
- ▢ 1 ¼ cup all-purpose flour , + 2 extra tablespoons for rolling the balls
- ▢ 18 teaspoons jam , I used fig preserve
Instructions
- ▢ In a stand mixer using the paddle attachment, cream the butter and cream cheese together for about 2 minutes or until smooth. You can also use a hand-held mixer and a bowl as well.
- ▢ Once creamy, add the sugar and lemon extract and mix until smooth. Add in the flour and mix until a sticky dough forms. If there’s any flour on the sides, you can scrape it down and mix again until fully incorporated.
- ▢ Cover the cookie dough with plastic wrap and refrigerate for one hour. After an hour, take out the dough, remove the plastic and use a small ice-cream scooper to scoop out the cookies. I scoop each cookie, roll it in a touch of flour as it will stick to your hands if you don’t.
- ▢ Repeat this step for all 18 cookies. Place each rolled cookie onto a baking sheet lined with parchment paper. Press each one down with your thumb to make an indent. Add a teaspoon of any jam/preserve you like to the middle.
- ▢ Preheat the oven to 350F and bake until the edges are light and golden brown. This should take 13-15 minutes depending on the oven.
- ▢ Let them cool completely and optionally dust with icing sugar. These are perfectly stored at room-temp for up to a week.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
