Oh, hello there, friend! Pull up a chair, grab a mug of something warm, because today we’re diving into the heart of Thanksgiving. And honestly, it’s not just for Thanksgiving; these two dishes, my Simple Thanksgiving Stuffing and Creamy Mashed Potatoes, have become my year-round comfort food staples. I remember the very first time I attempted a full Thanksgiving dinner, probably a decade ago. It was an absolute disaster, a comedy of errors. The turkey was dry, the gravy was lumpy – I mean, truly lumpy, like little islands floating in a savory sea. But these two? These were the unexpected heroes. I was just trying to follow a recipe, half-blindly, probably with flour on my nose, and somehow, they just *worked*. The stuffing, bless its bready heart, soaked up all the good flavors, and the mashed potatoes, well, they were just pure, unadulterated creamy bliss. I didn’t expect that, but they saved the meal, and honestly, they saved my sanity! Since then, I’ve tweaked them, spilled things on them, almost burned them (oops!), and now they’re etched into my kitchen soul. There’s something so grounding about the smell of sage and celery sautéing for the stuffing, mixed with the steamy scent of boiling potatoes. It just screams ‘home’ to me. And the best part? They’re wonderfully forgiving, which, let’s be real, is essential for any home cook, especially during the holidays when chaos reigns supreme.
I once nearly set off the smoke alarm trying to brown the bread for the stuffing because I walked away for
My Go-To Thanksgiving Stuffing & Creamy Mashed Potatoes
- Prep Time: 20 Minutes
- Cook Time: 50 Minutes
- Total Time: 70 Minutes
- Yield: 8 Servings 1x
- Category: High Proteins Meals
Description
Whip up these comforting, easy Thanksgiving stuffing and mashed potatoes. Full of flavor, personal touches, and perfect for your holiday table. A true family favorite!
Ingredients
- Stuffing Base:
- 1 loaf day-old rustic bread, cubed (I swear by sourdough for this!)
- 4 tbsp unsalted butter
- 2 celery stalks, finely chopped
- 1 large yellow onion, finely chopped
- Flavor Boosters:
- 1 tbsp fresh sage, chopped (dried is okay, but fresh? Oh, honey.)
- 1 tsp fresh thyme, chopped
- 1/2 tsp dried rosemary, crushed
- 1 cup vegetable or chicken broth (low sodium, always!)
- Salt and freshly ground black pepper to taste
- Creamy Mashed Potatoes:
- 2 lbs Russet or Yukon Gold potatoes, peeled and quartered
- 1/2 cup whole milk (don’t even think about skim, seriously)
- 4 tbsp unsalted butter
- 1/4 cup sour cream or cream cheese (my secret weapon for extra creaminess)
- Salt and white pepper to taste
- Garnish & Optional Extras:
- Fresh parsley, chopped for garnish
- Crispy fried onions or bacon bits (if you’re feeling fancy or indulgent!)
Instructions
- Prep the Stuffing Base: First things first, let’s get those bread cubes ready. Spread them on a baking sheet and either let them air dry overnight (the best, honestly!) or pop them in a 275°F (135°C) oven for about 15-20 minutes until they’re lightly toasted and dried out. This is where I almost burned them once because I forgot them in the oven while chasing a cat. Don’t be like me! You want them crisp, not charcoal. Meanwhile, in a large skillet, melt two tablespoons of butter over medium heat. Add the chopped celery and onion. Sauté them until they’re soft and translucent, about 8-10 minutes. The smell alone is enough to make your kitchen feel like a warm hug, I swear.
- Infuse the Stuffing Flavors: Now for the magic! To the softened celery and onion, stir in the fresh sage, thyme, and dried rosemary. Let them cook for just a minute or two, until they become incredibly fragrant. Oh, that aroma! It’s pure Thanksgiving bliss. This is where I always get a little too excited and sometimes add a tiny bit more sage than the recipe calls for, because, why not? Then, gently fold in your dried bread cubes. Pour in about 1 cup of broth, a little at a time, until the bread is moist but not soggy. You don’t want a bread soup, just a happy, plump, flavorful bread mixture. Season generously with salt and pepper. I always taste a tiny bit here, oops, just to make sure the seasoning is spot on before it goes into the oven. Adjust as needed.
- Bake the Stuffing: Transfer the stuffing mixture into a lightly greased 9×13 inch baking dish. Dot the top with the remaining 2 tablespoons of butter. Cover with foil and bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the top is beautifully golden brown and crispy. This uncovered baking step is critical, trust me. I skipped it once, thinking ‘who needs crispy bits?’, and the top was just… soft. A little sad, honestly. Don’t make my mistake! That golden crust is the best part, giving you that lovely textural contrast.
- Boil the Potatoes: While the stuffing is doing its thing, let’s get those spuds going! Place your peeled and quartered potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water – this is where I always forget to salt the water, and then my potatoes taste a little bland later. Don’t skip this! Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 15-20 minutes. You want them soft enough to mash easily, but not disintegrating. Drain them thoroughly. And I mean *thoroughly*. No one wants watery mashed potatoes, hon.
- Mash ‘Em Good!: Return the drained potatoes to the hot pot over low heat for a minute or two, shaking gently, to steam off any excess moisture. This is a game-changer for fluffy potatoes! Remove from heat. Add the milk, the remaining 4 tablespoons of butter, and your secret weapon: sour cream or cream cheese. Mash with a potato masher until smooth and creamy. I prefer a masher for a bit of texture, but a ricer works wonders if you want absolutely no lumps. Season generously with salt and white pepper. Taste, adjust. This is your moment to make them perfect! Don’t be shy with the butter and salt; they’re essential here.
- Serve it Up!: Once your stuffing is golden and your mashed potatoes are perfectly creamy, it’s time to bring them together. Garnish the mashed potatoes with chopped fresh parsley, and if you’re feeling extra indulgent, a sprinkle of crispy fried onions or bacon bits. The stuffing will be fragrant and bubbly. The smells filling your kitchen right now? Unbeatable. It’s truly a feast for the senses, and the ultimate comfort duo. Get ready for compliments, because honestly, these two dishes are always the first to disappear from my holiday table, even with all the other fancy stuff! Enjoy every warm, comforting bite!
