Stuffing Recipe

Our Favorite Buttery Herb Stuffing

This is the best stuffing recipe ever! Served as stuffing or dressing, this buttery herb toasted bread dish is absolutely incredible!

Prep: 45min

Total: 95min

Yield: 8

Ingredients:

• 18 to 24 ounces bread cubes, (1.5 loaves of bread, or about 12 to 14 cups) (preferably toasted or stale)
• 1 cup unsalted butter
• 3 cups diced sweet onion, (roughly 2 large onions)
• 2 cups diced celery
• 6 garlic cloves, (minced)
• kosher salt and pepper
• 3 tablespoons chopped fresh sage
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh rosemary
• 2 1/2 cups chicken or vegetable stock
• 2 large eggs
• a mixture of fresh herbs for sprinkling

Instruction:

1. Note about the bread cubes! You have options here. Stale or toasty bread works best. The first option is that you can cut 1 ½ pounds of bread into cubes, place it in a large baking dish, loosely tent with foil and let it sit overnight. You can also cut the cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes or so. Finally, you can buy the toasted bread cubes in bags from the store. It’s your choice! You can also choose the size of your cubes. They can be small or larger for a more rustic stuffing.
2. My mom has always used a mixture of stale and fresh bread. Also, I like to use different kinds of bread (usually two), like a sourdough and italian, and mix the cubes. It provides great texture.
3. Preheat the oven to 350 degrees F. Brush a 9×13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl (this may be easier for you to stir!) or the baking dish that you will bake it in. You can also separate this into two baking dishes if it’s easier.
4. Heat the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion, celery and garlic with a big pinch of salt and pepper – at least ½ to 1 teaspoon each. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
5. Pour the onion celery mixture over the bread crumbs and toss well to coat.
6. In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
7. Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.
8. I have successfully made this a day ahead of time and reheated it – it’s just as good! emove the pan from the fridge 60 minutes before reheating it. You can also use this mixture to stuff the bird if you wish!
9. To serve 4: Cut this recipe in half exactly and bake it in an 8×8 or 9×9 inch dish. I bake for the same amount of time.
10. To serve 12 to 18: Double this recipe exactly. Bake in a large baking dish, like a 10×15 roasting pan, or baking in two 9×13 baking dishes. I bake for roughly the same amount of time, or about 15 minutes longer.

Easy Stuffing Recipe

This classic stuffing recipe will complete just about any meal! Celery, onions, and butter are tossed with dried bread cubes, then topped with broth and baked until hot and golden.

Prep: 15min

Total: 70min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 185 kcal, Carbohydrate 16 g, Protein 3 g, Fat 11 g, Saturated Fat 6 g, Cholesterol 27 mg, Sodium 462 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 2 small onions (diced)
• 4 ribs celery (diced)
• ⅔ cup butter
• 1 ½ teaspoons poultry seasoning (or ½ teaspoon ground sage)
• black pepper
• salt to taste
• 12 cups bread cubes
• 3-4 cups chicken broth
• 2 tablespoons fresh parsley
• 1 tablespoon fresh herbs (sage, thyme, rosemary)

Instruction:

1. Preheat oven to 350°F.
2. Melt butter in a large skillet over medium heat. Add onion, celery and poultry seasoning (and rosemary if using). Cook over medium-low until tender (do not brown), about 10-12 minutes.
3. Place bread cubes in a large bowl. Add onion mixture, parsley and fresh herbs.
4. Pour broth overtop until cubes are moist (but not soggy) and gently toss. You may not need all of the broth. Season with salt and pepper to taste.
5. Place mixture in a serving dish, dot with additional butter and cover.
6. Bake 35 minutes, uncover and bake an additional 10 minutes.

Simple Is Best Stuffing

Ten years in, this classic stuffing recipe remains one of our favorite Thanksgiving sides. It delivers a crispy golden top and custardy center every time.

Total: 2 hours 45 minutes

Yield: 8–10 servings

Ingredients:

• ¾ cup (1½ sticks) unsalted butter plus more for baking dish
• 1 pound good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)
• 2½ cups chopped yellow onions
• 1½ cups ¼-inch slices celery
• ½ cup chopped flat-leaf parsley
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2½ cups low-sodium chicken broth, divided
• 2 large eggs

Instruction:

1. Preheat oven to 250°. Butter a 13x9x2-inch baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
2. Meanwhile, melt ¾ cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1¼ cups broth and toss gently. Let cool.
3. Preheat oven to 350°. Whisk 1¼ cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.
4. Continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45 minutes longer. Do ahead: Dressing can be baked (before browning) 1 day ahead. Uncover and let cool, then cover and chill. Uncover and bake until top is browned and crisp, 50–60 minutes. Editor’s note: This recipe was originally printed in our November 2012 issue as “Simple Is Best Dressing.” Head this way for more of our all-time favorite Thanksgiving recipes →

Carla Makes Thanksgiving Stuffing | From the Test Kitchen | Bon Appétit

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