Scott Staples Thanksgiving Stuffing

We were thrilled to partner with Scott Staples from Quinn’s Pub for our Plymouth Housing Partnership. With the help of five UberEATS chefs we delivered 400 pounds of food to over 90 residents at Plymouth Housing. Scott was generous enough to share his family recipe with us, so now you know what to make for your next year’s Thanksgiving dinner. Happy eating.

Scott’s Mom’s Thanksgiving Stuffing 

  • 2 gallons: sliced and cubed white sandwich bread with the crust
  • 2 large yellow onions
  • 1.5 bunches of celery
  • 4 large cloves of garlic
  • 6 bay leaves
  • 3 oz of whole fresh thyme
  • 2 tsp ground black pepper
  • 3 Tbsp kosher salt
  • 1 stick unsalted butter cut into small cubes
  • 1/4 cup canola oil
  • 2-3 quarts of turkey or chicken stock


  • Buy the bread 4 days ahead of Thanksgiving to give it 2 full days of air drying. Take it out of the package and spread out on cookie or baking sheets to air dry. After the first 24 hrs, dice the bread into ¾ inch cubes. Leave out for another day to dry.

On the day before Thanksgiving:

  • Lightly toast in the oven at 300 degrees until completely toasted and to a light nice golden brown (but not too dark.) Store at room temperature and do not cover with plastic. Cover with a towel or cheese cloth.
  • Take the bunches of celery, cut off the bottom stem section 3” from the bottom, and clean the stalks. Let dry.
  • Peel onions and cut in to a very small dice.
  • Peel and chop the garlic cloves
  • If the thyme is fresh, pick the leaves of the stems and rough chop
  • Heat a large approximately 10 inches diameter low sided pot/pan over medium heat. Add the canola oil. Add the onions, garlic, celery, thyme, bay leaves, salt and pepper and sweat, low and slow, stirring regularly until vegetables are soft. Do not let them get any color.
  • Once the ingredients are cooked, add the 3 quarts of stock and simmer for 20 minutes. Then turn off heat and cool.

Thanksgiving morning:

  • Heat the stock-vegetable mix and bring it up to a boil, then turn to lowest setting and hold. Check the seasoning and make sure it’s seasoned more than you’d normally want to eat as it’s for a larger volume of finished product.
  • In a large bowl, add the toasted cubes of bread. Using a large soup ladle, ladle over the bread the stock mixture and gently mixing the stock mixture in. Only add 2 quarts in to start.  You don’t want to add too much and make the stuffing soggy/mushy. The stuffing should be slightly crunchy but softening. It’s better to be a bit on the dry side than wet. You can always add more stock when it’s done to adjust it’s moisture content. If this is necessary, add to stock a little at a time in a bowl. Then put it in a pan and let it sit in the oven covered for a bit to warm and incorporate. Check the seasoning while you’re doing this and adjust if necessary.
  • Stuff in to the main cavity of the turkey when you cook it. When the turkey is done and has rested for 15 minutes, remove the stuffing from the turkey and transfer to a ovenproof pan. Before serving it’s important and cover and heat the stuffing in the oven at 400* to an internal temp of 160 degrees.  Then serve!
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