Thanksgiving 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.

The Best Classic Turkey Stuffing Recipe

Nothing frilly or trendy. Classic, amazing, easy, homemade stuffing that everyone loves!! Simple ingredients with stellar results! It’ll be your new go-to recipe!!

Prep: 10min

Total: 2h30min

Serving Size: 1

Nutrition Facts: calories 210 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 10 grams protein, Saturated Fat 2 grams saturated fat, servingSize 1, Sodium 688 milligrams sodium, Sugar 4 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 2 grams unsaturated fat

Ingredients:

• 1 cup (2 sticks) unsalted butter, divided
• 1 pound day-old white French bread, diced into 1/2-inch cubes and dried
• 1 extra-large (about 2 1/2 cups) sweet Vidalia or yellow onion, diced small
• 1 1/2 cups celery, diced small
• 2/3 cup Italian flat-leaf parsley leaves, finely minced
• 1/4 cup fresh sage leaves, finely minced
• 3 tablespoons fresh rosemary (sticks discarded), finely minced
• 2 tablespoons fresh thyme (sticks discarded), finely minced
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste
• 2 1/2 cups low-sodium chicken broth, divided
• 2 large eggs

Instruction:

1. Preheat oven to 250F. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. You must begin with very dry bread or it’ll turn to mush. Tip – To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you’re ready to make the stuffing.
2. When you’re ready to make the stuffing, transfer bread to a very large bowl; set aside.
3. Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray; set aside.
4. To a large skillet, add 3/4 cup (1 1/2 sticks) butter and heat over medium-high heat to melt.
5. Add the onions, celery, and cook until vegetables have softened and are just beginning to lightly brown, about 10 minutes. Stir frequently. Transfer vegetables to bowl with bread.
6. Add the parsley, sage, rosemary, thyme, salt, pepper, 1 1/4 cups chicken broth, and toss well to combine; set aside. Note about salt – the saltiness level of low-sodium chicken broth varies, and so do personal preferences, so salt to taste.
7. To a small bowl, add the remaining 1 1/4 cups chicken broth, 2 eggs, and whisk to combine. Pour mixture over bread and toss well to combine. Turn mixture out into prepared baking dish.
8. Dice the remaining 1/4 cup (half of 1 stick) butter into 8 to 10 pieces and evenly dot the butter over the top of the stuffing.
9. Cover with foil and bake for 40 minutes. Uncover and bake for an additional 40 to 45 minutes, or until top is as lightly golden browned as desired. Serve immediately.

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

FAQ

What is the best stuffing mix for Thanksgiving?

• Best Overall: Williams Sonoma Organic Classic French Bread Stuffing Mix.
• Runner Up: Stove Top Traditional Sage Stuffing Mix.
• Best Classic Stuffing: Stove Top Stuffing Mix for Turkey.
• Best Cornbread Stuffing: Trader Joe’s Cornbread Stuffing.

What is traditional stuffing made of?

What makes stuffing taste better?