Thanksgiving Stuffing Recipe

I am so ready for Holiday cooking and so are my little ones, they love to help.  We have been planning Thanksgiving Dinner and for me, Stuffing is just as important as the turkey!

Thanksgiving Stuffing Recipe

Thanksgiving Stuffing

(Yields four cups)


  • 16 slices bread, toasted with crust removed
  • ½ cup celery, finely diced
  • ¼ cup onion, finely diced
  •  1 Tbsp. margarine
  •  2 medium apples, grated
  • 2 tsp. parsley flakes
  • 1 tsp. dried thyme
  • ½ tsp. salt
  • 1/8 tsp. white pepper
  • ½ cup chicken stock


  1. Preheat oven to 350 degrees Fahrenheit.  
  2. Cut bread into cubes & set aside in large bowl.  
  3. Saut√© celery & onion in margarine until soft.  
  4. Add celery mixture & remaining ingredients to bread cubes.  
  5. Toss until liquid is absorbed.  
  6. Bake, uncovered, for 30 minutes.
  7. Serve.

Serving suggestion: Add your favorite combination of dried fruit, nuts, etc.
Dairy Allergy: Use milk-free bread & milk-free margarine.
Gluten Allergy: Use gluten-free bread.
Egg Allergy: No substitutions needed.

Thank you to Todd Adelman, Director of Nutritional Services for Block Institute for sharing this recipe with us.  Block Institute is a New York City educational facility dedicated to providing services to children and adults with special needs.