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Thanksgiving Stuffing

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

Course Side Dish
Cuisine American
Keyword Thanksgiving

Ingredients

  • 1 1/2 Pounds Chicken Livers (rinsed with cold water)
  • 2 Tablespoons plus 1 teaspoon Salt
  • 20 Tablespoons (2-1/2 Sticks) Butter
  • 1-1/2 Cup (Chopped) Sweet Onion
  • 1-1/2 Cup (Chopped) Celery
  • 20-22 Cups of cubed Bread (including English Muffins, Bagels, French Rolls, Buns, and Hawaiian Rolls)
  • 4 Tablespoons (Finely Chopped) Fresh Dill
  • 1 Tablespoon Dried Dill
  • 4 Tablespoons (Chopped) Fresh Parsley
  • 1 Tablespoon Dried Parsley
  • 1/2 Teaspoon Celery Salt
  • 1 Teaspoon Onion Powder
  • 1/4 Teaspoon Ground Pepper
  • 1 Tablespoon Vegeta Seasoning
  • 1 Teaspoons Herbs de Provence
  • 1/4 Teaspoon Sage
  • 2 Cups Chicken Stock
  • 1 Cup Uncooked Rice
  • 1 Cup Uncooked Wild Rice (with Spice Package)
  • 1-1/2 Cups Heavy Cream or Light Cream
  • 1 Cup Sour Cream
  • 6 Large Eggs, lightly beaten

Instructions

The Baking Dish

  1. Butter an extra deep foil roaster dish generously.  I use 8 tablespoons of butter for a 18 x 13 inch dish. 

The Bread and Rice

  1. 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. 

  2. Add the rice and wild rice to the bread.

Celery and Onions

  1. Melt the 12 tablespoons butter in a large pan.  Sauté the onion and celery on medium heat until just starting to get tender.  Add the celery and onion mixture to the bread.  

Chicken Livers and Herbs

  1. Next, thoroughly rinse the chicken livers.  Chop them and add them to a large pan, along with 2 tablespoons of salt.

  2. Boil the chicken livers with the 2 tablespoons of salt in 1 cup water until the liver is cooked through. Do not discard the water.

  3. Add the fresh dill, fresh parsley, dried dill, dried parsley, vegeta, herbs de Provence, onion powder, pepper, celery salt, and sage.

Cream, Chicken Stock, Sour Cream, and Eggs

  1. In a large bowl, combine the eggs, heavy cream and sour cream.  Beat until smooth.
  2. Pour the egg and cream mixture over the bread.
  3. Stir all of the ingredients until well incorporated.

To Bake

  1. 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.

  2. Bake another 30 minutes uncovered.