How to Make Perfect Thanksgiving Stuffing

My favorite Thanksgiving side dish will always be the stuffing. My mouth waters just thinking about all that buttery, carby goodness. Our family’s recipe is simple yet delectable, and—like all tried-and-true recipes passed down through generations—it’s known by heart.

But good news! We’ve written it down for you, in case you’d like to make it at home (find it below). Our early Christmas gift to you! Of course, if you’d rather stay out of the kitchen, you’re welcome to join us at the Gateway Lodge this Thanksgiving for a home-cooked feast!

Let us serve you and your loved ones with thoughtfully sourced and freshly prepared Thanksgiving favorites. Sit back, relax, sip your wine slowly, and make sure to leave room for a slice of pumpkin pie with whipped cream.

We’ll take care of all the dishes while you cozy up on a couch beside a crackling fire in our great room, or enjoy a soak in your en suite jetted tub. We’re happy to cater to you this Thanksgiving as you escape the hustle and bustle and retreat into the peace of the woods.

Our feast is only available to Lodge guests, which enables us to provide the best quality experience we can. Take time to truly unwind with our 3-night Thanksgiving Midweek Retreat Packag e, November 27—30, which includes Thanksgiving dinner and breakfast delivered to your room each morning (so you can sleep in!) and an extended check-out time of 2 PM on Saturday. You’ll have the option of joining us in the restaurant on Wednesday or Friday evening for live entertainment and our Wild Crafter’s Kitchen menu.

Make memories at the beautiful Gateway Lodge this holiday season, in the heart of Pennsylvania’s most stunning forest! (We might be a bit biased.)

We look forward to serving you!

Stuffing Recipe

Ingredients

1 ⁄ 2 C (1 stick) salted butter
1 C finely diced celery
1 C finely diced onion
1–2 T freshly chopped parsley
1 T poultry seasoning, more to taste (McCormick’s is our usual selection)
A large bowl of bread torn into chunks (this is usually from our freezer stash of leftover bread bits, but if using fresh bread, I recommend a good crusty artisan-style loaf or baguette)
1 egg beaten
1 quart broth, vegetable or chicken

Instructions:

Tear up your bread into bite-sized chunks, enough to fill a large mixing bowl. If previously frozen, let it thaw and dry out.
Melt your butter in a large skillet over medium-high heat, being careful not to burn it. Add the celery and onion, and sauté until the onion is translucent. Add the parsley.
Pour the butter mixture over the bread chunks and mix. Add the poultry seasoning, sprinkle over all, and mix again.
Add the beaten egg and mix. Then add enough broth to thoroughly dampen the mixture, avoiding making it soupy. This is usually by sight but is roughly about 2 cups, give or take.
Place stuffing in a baking dish on its own, covered with foil. Bake for 30 minutes at 350 degrees, then remove the foil and bake for another 10–15 minutes to get some crispy edges—yum! Add drippings from the turkey pan, if you have them, and mix gently. Alternatively, you can add some broth if the stuffing looks dry, being careful not to overly dampen. You can also place the stuffing around the turkey and bake together. Note: If placed within the turkey cavity, it will increase the overall cooking time for the turkey.

Back To Journal