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Thanksgiving Stuffing

This Thanksgiving Stuffing is the king of all Thanksgiving side dishes.  

Ingredients

  • 1 1/2 Pounds Chicken Livers (rinsed with cold water)
  • 2 Tablespoons Salt
  • 8 Tablespoons (1 Sticks) Butter, plus extra to grease an extra large baking dish
  • 1 Cup (Chopped) Sweet Onion
  • 1 Cup (Chopped) Celery
  • 12 English Muffins
  • 6 Plain or Egg Bagels
  • 4 Sweet Hawaiian Rolls
  • 3 French Sandwich Rolls
  • 4 Tablespoons (Finely Chopped) Fresh Dill
  • 1 Tablespoon Dried Dill
  • 4 Tablespoons (Chopped) Fresh Parsley
  • 1 Tablespoon Dried Parsley
  • 1/4 Teaspoon Celery Salt
  • 1 Teaspoon Onion Powder
  • 1/4 Teaspoon Ground Pepper
  • 1 Tablespoon Vegeta Seasoning
  • 2 Teaspoons Herbs de Provence
  • 2 Cups Chicken Stock
  • 1 Cup Uncooked Rice
  • 1 Cup Uncooked Wild Rice (with Spice Package)
  • 1-1/2 Cups Heavy Cream or Half and Half
  • 1 Cup Sour Cream
  • 5 Large Eggs, lightly beaten
  • 1 Cup Turkey Drippings/Juice

Instructions

  1. Butter an extra large casserole dish generously.  

  2. Tear the English Muffins, Bagels, Sweet Hawaiian Rolls, and French Sandwich Rolls into 1 to 1 1/2 inch pieces.  Basically, you have about 20 cups of cubed bread.  What we are looking for is a variety of different textures and flavors.  Add the bread to the buttered baking dish. 

  3. Boil the chicken livers with 1 tablespoon of the salt in 1 cup water until the liver is cooked through.  Allow to cool for a few minutes.  Chop the liver and add it to the bread.

  4. Melt the 8 tablespoons butter in a saucepan.  Sauté the onion and celery on medium heat until just starting to get tender.  Add to the bread and stir.  

  5. Add all of the additional ingredients (excluding the turkey drippings/juice). Stir until well incorporated.

  6. Cover with a lid or foil and bake in a preheated oven at 350 degrees Fahrenheit for 2 hours, stirring every 30 minutes.  Add a cup of the turkey dripping/juice after about 1 hour of cooking.

  7. Bake another 30 minutes uncovered.