Thanksgiving Stuffing Recipe with Chicken

Closeup on a casserole dish of Thanksgiving stuffing with a wooden spoon.

5 from 4 votes

Thanksgiving Stuffing Recipe with Chicken

Norma Jean's Thanksgiving Stuffing Recipe was always the hit of the party during my childhood. This family recipe combines crusty bread, shredded chicken, sautéed veggies, seasonings including sage, and a broth to bring it all together.

Course Side Dish

Cuisine American

Keyword stuffing recipe with chicken, turkey dressing

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings servings

Calories 378kcal

Author Sue Ringsdorf

Ingredients

1/2 cup unsalted butter - melted
1 cup celery - diced
1 cup onion - diced
3 cloves garlic - minced
1 teaspoon sage - or more, to taste
kosher salt and freshly ground black pepper - to taste
1 ¾ pounds sourdough or French bread (or any crusty bread) - dried and cubed (about 12 cups, cubed)
3 cups chicken - shredded
3 large eggs - beaten
4 cups lower-sodium chicken broth (warmed) - or more (don't add all at once)

Instructions

Dry the bread. You can dry the bread over the course of several days, if you have time. Simply place the bread on a cooling rack and cover with a towel. Let it sit on the counter until it’s dry. You can also speed up the process by cubing it, placing on a baking sheet, and baking it on 250 degrees until crunchy.
1 ¾ pounds sourdough or French bread (or any crusty bread)
Shred chicken. Shred a rotisserie chicken (or cook your own) and use about three cups for your stuffing. Use a combo of white and dark meat.
3 cups chicken
Sauté veggies. In a non-stick skillet, add butter and then chopped celery and onion. Sauté until softened. Then add the garlic, salt, pepper, and the sage – and cook for another minute or so, stirring constantly.
1/2 cup unsalted butter, 1 cup celery, 1 cup onion, 3 cloves garlic, kosher salt and freshly ground black pepper, 1 teaspoon sage
Combine ingredients. In a large mixing bowl, combine the toasted bread, chicken, and sautéed veggies. Add the eggs and then about half of the warmed chicken broth – and stir. Add a little broth at a time instead of dumping all of it in at once. You can add more broth as you need it – before you bake and/or during the process.
3 large eggs, 4 cups lower-sodium chicken broth (warmed)
Prep for baking. Preheat oven to 325 degrees. Pour the stuffing mixture into a prepared 9x13 casserole dish.
Bake. Bake the stuffing in the preheated oven, covered, until warmed throughout. This may take an hour to an hour and a half. Check the stuffing while it bakes and add more broth as needed. Remove foil for the last 10-20 minutes to brown the top, as necessary.
Serve. Serve this stuffing hot with your turkey and the works. Enjoy!

Notes

You can mix this up a day in advance and store in the refrigerator overnight. You can also freeze it unbaked. To thaw, place it in the refrigerator for several days.
You’ll need to add chicken broth to the dressing if it gets dry. I usually check it periodically and add more broth as needed.
You can turn down your oven and keep this on warm until other sides are done, if need be. Just make sure it’s covered and add more broth to keep it moist.

Nutrition