Stuffing Recipe Thanksgiving
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5
57 reviews
Excellent
Stuffing Recipe Thanksgiving
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This Thanksgiving stuffing recipe features toasted bread cubes combined with sautéed onions, celery, and a blend of fresh herbs like parsley, sage, rosemary, and thyme. The mixture is moistened with chicken broth and eggs, then baked until the top develops crispy golden edges while the interior remains moist and flavorful. This classic preparation balances textures and herbaceous aromas to complement holiday meals.
Description
Stuffing Recipe Thanksgiving starts by baking bite-sized bread pieces at low heat until toasted but not browned, ensuring they absorb broth properly without becoming soggy. Meanwhile, onions and diced celery are sautéed and combined with fresh herbs including parsley, sage, rosemary, and thyme, adding a fragrant and savory note. The toasted bread is then gently mixed with the vegetable-herb mixture, chicken broth, and eggs to bind it together.
The mixture is transferred to a buttered pan and baked until set. The top forms a crisp crust with edges prized for their texture, while the interior remains tender. This contrast of textures enhances the stuffing's appeal as a side dish for turkey or other main courses in holiday meals.
Herb substitutions with dried versions are possible by adjusting quantities. The recipe offers options for preparing the stuffing ahead of time, including refrigerating or freezing before baking, or preparing it fully then freezing. Clear guidance is provided on thawing and reheating to maintain moisture and prevent drying, which aids in planning holiday meal preparations.
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Ingredients
- 1 pound bread white bread, ciabatta, Italian, baguette, etc.
- 1 cup butter 2 sticks
- 1 onion about 3 and 1/2 cups chopped, large
- 2 cups celery 1/4 inch dice
- 1/3 cup parsley chopped (I like Italian flat-leaf, fresh
- 1/4 cup sage chopped, fresh
- 1 tablespoon rosemary chopped very fine, fresh
- 1 tablespoon thyme fresh leaves
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 cups chicken broth plus 1/2 cup more if necessary, or turkey broth; high quality
- 2 egg large
- 1 tablespoon butter softened, for greasing pan
Instructions
- Begin by tearing or cutting your loaf of bread into bite size pieces, about 1-2 inches. Spread pieces onto a dry pan and bake at 250 F for about 1 hour, stirring occasionally. You don't want to brown the bread; just get it nice and toasty (the better to absorb broth!)I don't recommend letting your bread sit out overnight. It turns stale and tough; we want crispy and toasty bread, to get that perfect texture stuffing.
- While your bread is toasting, prep the veggies. Chop the onion, using 2 small onions if you don't have a large one. You need about 3 and 1/2 cups chopped onion. Onion brings the flavor, so don't skimp.Chop the celery into about a 1/4 inch dice. Usually I like tiny celery pieces, but not for stuffing. You need it to be a little more substantial. I love the flavor or celery leaves, so I always chop starting from the end of the whole head of celery (see photos), but you do you.
- Preheat your oven to 350 degrees F.
- Add 2 sticks of butter (1 cup) to a large skillet and set over medium heat. When the butter is melted, add all the celery and onions. Saute over medium heat for about 7-10 minutes, until they are soft but not browned. Normally when you're sauteing, you only need a little bit of fat, but here we've got a full cup, so it's practically swimming in it. That's okay. We need all that butter to soak into our toasty bread!
- Meanwhile, chop up all your herbs. Chop 1/3 cup parsley, 1/4 cup sage, and 1 tablespoon each rosemary and thyme. **
- Add all the toasted bread pieces to a large bowl. Add the chopped herbs: parsley, sage, rosemary and thyme. Add all the onion and celery mixture to the bowl with the bread.
- Sprinkle with 2 teaspoons kosher salt (use about 1 and 1/2 teaspoons if you have table salt) and 1 teaspoon black pepper. Stir it all together and make sure all that butter is distributed. Give it a taste and adjust seasonings if you like.
- In another bowl or large glass measuring cup, add 2 cups high quality chicken broth. Whisk in 2 eggs. Slowly pour this mixture over the bread in increments. Use your hands to squeeze and moisten the bread, making sure it all gets absorbed and mixed together. The bread should be moist but not soaked. There should not be liquid pooling at the bottom of the bowl. You may not need to use all of the liquid; it depends on how much bread there is and how toasty it is. Stuffing is an art my friends, so use your best judgment. Add 1/2 cup more broth if necessary.
- Meanwhile, grease the sides and bottom of a 9x13 inch pan* with about 1 tablespoon softened butter. Pour the stuffing into the pan and spread to the edges.(At this point you can cover tightly and refrigerate overnight. See notes!)
- Cover the stuffing with foil and bake at 350 for about 40 minutes. Remove the foil and continue baking for another 25-35 minutes until it is as brown and crispy as you like.
- Store leftovers in the fridge. Baked leftovers can also be successfully frozen, see notes!
Notes
- To maximize crispy edges, consider using a brownie edge pan for baking.
- Dried herbs can replace fresh: about 2 tbsp parsley, 2 tsp sage, 1 tsp thyme, and 1 tsp rosemary; toast them in the pan with veggies for more flavor.
- Prepare the stuffing up to 24 hours ahead and store in the refrigerator, tightly wrapped.
- Freezing uncooked stuffing in a freezer-safe dish wrapped well preserves it up to 3 months; bake from frozen adding 10-15 minutes to baking time.
- You can freeze fully baked stuffing and reheat covered with foil at 350°F, adding moisture and avoiding dryness.
- For best texture, avoid letting bread sit out overnight; baking at 250°F produces ideal toastiness for absorption.
Nutrition Information
Show Details
Calories
322kcal
(16%)
Carbohydrates
25g
(8%)
Protein
7g
(14%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
85mg
(28%)
Potassium
233mg
(5%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
951IU
(19%)
Vitamin C
9mg
(10%)
Calcium
97mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 85mg | 28% |
| Potassium | 233mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 951IU | 19% |
| Vitamin C | 9mg | 10% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
57 reviews
Excellent
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