Best Stuffing Recipe

Name: Best Stuffing Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 serving
Ingredients: 1 small loaf (1 pound) day-old crusty sourdough bread; ½ cup salted butter; 2 leeks; 4 celery stalks; 3 garlic cloves; ¾ teaspoon sea salt; ½ teaspoon freshly ground black pepper; ¼ cup chopped fresh sage; Heaping ¼ cup chopped fresh parsley; 1 teaspoon chopped fresh rosemary; 1 teaspoon fresh thyme leaves; 1½ to 2 cups vegetable broth; 2 large eggs

User Reviews

5.0

897 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
8
Course
Side Dish
Cuisine
American

Best Stuffing Recipe

Iris Warren

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This classic stuffing recipe is the BEST Thanksgiving side dish! Leeks, celery, and fresh herbs fill it with rich, savory flavor.

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Ingredients

Servings

1 small loaf (1 pound) day-old crusty sourdough bread not sandwich bread
½ cup salted butter plus 1 tablespoon melted butter for topping
2 leeks halved, thinly sliced, and rinsed well (2 cups)
4 celery stalks diced (1¾ cups)
3 garlic cloves chopped
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ cup chopped fresh sage
Heaping ¼ cup chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves
1½ to 2 cups vegetable broth
2 large eggs beaten

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Instructions

Preheat the oven to 350°F and grease an 8x11 or 9x13-inch baking dish.
Tear the bread into 1-inch pieces* and place in a very large bowl.
Melt the butter in a large skillet over medium heat. Add the leeks, celery, garlic, salt, and pepper, and sauté for 5 minutes, turning the heat to low halfway through. Pour the leek mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Use your hands to toss until coated. Pour 1½ cups of the broth evenly over the stuffing and toss to coat. Add the eggs and toss again. The bread should feel pretty wet. If it’s still a bit dry, mix in the remaining ½ cup of broth. The amount you use will depend on how dense and dry your bread was.
Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.
When ready to bake, drizzle the 1 tablespoon melted butter on top and bake, covered, for 30 minutes. If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.

Equipments used:

Notes

*If your bread is not stale, spread the torn pieces in a single layer on a large baking sheet. Bake for 10 to 15 minutes in a 350°F oven to dry them out a bit before proceeding with the recipe.