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Best Thanksgiving Stuffing Recipe

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★★★★★

4.9 from 83 reviews

This Best Thanksgiving Stuffing recipe delivers the perfect balance of buttery, herb-infused bread and tender vegetables, baked to golden, crispy perfection. Made with toasted bread cubes, sautéed celery and onions, fresh herbs, chicken broth, and eggs, this classic side dish is rich, moist, and full of comforting flavors essential for any holiday feast.

Ingredients

Scale

Bread

  • 1 pound bread (white bread, ciabatta, Italian, baguette, etc.)

Vegetables & Herbs

  • 1 large onion (about 3 1/2 cups chopped)
  • 2 cups celery (1/4 inch dice)
  • 1/3 cup fresh parsley (chopped, Italian flat-leaf preferred)
  • 1/4 cup fresh sage (chopped)
  • 1 tablespoon fresh rosemary (chopped very fine)
  • 1 tablespoon fresh thyme leaves

Other

  • 1 cup butter (2 sticks)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 cups high quality chicken or turkey broth (plus 1/2 cup more if necessary)
  • 2 large eggs
  • 1 tablespoon butter (softened, for greasing pan)

Instructions

  1. Toast the Bread: Tear or cut the bread into 1-2 inch bite-sized pieces. Spread them onto a dry pan and bake at 250°F for about 1 hour, stirring occasionally. Toast until crisp but not browned, to ensure the bread absorbs the broth properly without becoming soggy.
  2. Prepare Vegetables: While the bread toasts, chop the onion until you have about 3 1/2 cups, and dice the celery into 1/4 inch pieces, including tender celery leaves if desired for extra flavor.
  3. Preheat Oven and Sauté Veggies: Preheat the oven to 350°F. In a large skillet over medium heat, melt 1 cup (2 sticks) of butter. Add the chopped onions and celery and sauté for 7-10 minutes until softened but not browned, allowing the vegetables to soak up the rich butter.
  4. Chop Herbs: Finely chop 1/3 cup parsley, 1/4 cup sage, 1 tablespoon rosemary, and 1 tablespoon thyme, using fresh herbs for best flavor.
  5. Combine Ingredients: In a large bowl, mix the toasted bread pieces, sautéed vegetables, and fresh herbs. Season with 2 teaspoons kosher salt (reduce to 1 1/2 teaspoons if using table salt) and 1 teaspoon black pepper. Stir well to distribute the butter and seasonings evenly. Taste and adjust seasonings if desired.
  6. Moisten Stuffing: In a separate bowl or measuring cup, whisk together 2 cups chicken or turkey broth with 2 eggs. Slowly pour the mixture over the bread and vegetable mixture in increments, using your hands to gently squeeze and mix to moisten the bread uniformly without making it soggy. Add up to 1/2 cup more broth if necessary, ensuring no liquid pools at the bottom.
  7. Prepare Baking Dish: Grease a 9×13 inch baking pan with about 1 tablespoon softened butter, covering the sides and bottom.
  8. Transfer and Bake: Spread the moist stuffing evenly into the prepared pan. Cover the pan tightly with foil and bake at 350°F for about 40 minutes. Remove the foil and continue baking for an additional 25-35 minutes until the top is browned and crispy to your liking.

Notes

  • You can prepare the stuffing up to this point and refrigerate covered overnight for up to 24 hours before baking; just bake as directed, keeping the foil on for the first half of baking.
  • Dried herbs may be used as a substitute: 2 tablespoons parsley, 2 teaspoons sage, 1 teaspoon thyme, and 1 teaspoon rosemary. Toast dried herbs with the sautéed onions and celery to wake up their flavors.
  • To freeze before baking, place raw stuffing in a freezer-safe buttered dish, wrap well with foil and plastic wrap, and freeze for up to 3 months. Bake frozen stuffing without thawing, adding 10-15 minutes to baking time.
  • For freezing after baking, bake stuffing almost fully (remove from oven 10 minutes early), cool completely, then wrap and freeze. Reheat covered at 350°F for about 45 minutes plus 10-15 minutes uncovered until heated through and crisp.
  • Using a pan with brownie edges can create extra crispy edges, which many consider the best part of stuffing.
  • Do not let bread get stale overnight before toasting; toast fresh bread for best texture and moisture absorption.

Keywords: stuffing, thanksgiving, holiday side dish, bread stuffing, herb stuffing

Find it online: https://cookwithlea.com/best-thanksgiving-stuffing-recipe/