31 Top Thanksgiving Stuffing Recipes

I made this recipe the day before serving and heated it on the stovetop as instructed after leaving it at room temperature for about 60-90 minutes. It was simply sensational! Very deep and rich flavors. Served it to guests who know very good food and they raved about the layers of flavors. I did strain the carrot and onion which left a very glossy and deep mahogany colored gravy—gorgeous. Total time was 7.5 hours with only 1 hour totally passive so this is a major commitment but since it can be made the day before, it is very easy to serve the day of. Served with mashed potatoes and honey glazed carrots. An unforgettable dinner! One of the best dishes I have ever prepared—thank you for this gem.

I made this and everyone loves it. I personally don't taste maple but everyone else does. I did find it awfully hard to stir the butter, extract and nuts in. It was sooo thick! But it turned out perfectly.