The Best Stuffing Recipe (+VIDEO) - The Girl Who Ate Everything (2024)

The best Stuffing recipe made with bread, onion, celery, butter, and fresh herbs for Thanksgiving. Some people call this dressing and some people call it stuffing, either way this easy stuffing recipe is our go-to Thanksgiving side dishand a family favorite.

The Best Stuffing Recipe (+VIDEO) - The Girl Who Ate Everything (1)

CLASSIC STUFFING

Growing up I distinctly remember going through the Thanksgiving food line at my house (remember I’m the youngest of ten kids so all meals were buffet style), seeing the bowl of Stove Top stuffing and thinking, “Meh. I would rather save room for something worthwhile.”

Oh boy how those days have changed. I’ve definitely had my walk through the valley of ALL the stuffings. When I asked my husband what he looks for in stuffing he said, “Something that tastes like Stove Top.”

Ooh-kay. We digress. No. No. And no. Old habits die hard. Nostalgia is good but some traditions need to be let go.

First, was the year I made stuffing that was so crispy that it tasted like a bowl of croutons.

Next, there was the year I used so much butter my friend Steve said, “Ooh. It’s a like a butter explosion in my mouth every time I bite.

Then, there was the year I used ALL the herbs and it tasted like I was chewing on leaves. And don’t think I’m weird but I don’t like sausage in my stuffing.

But you guys, this version is my favorite stuffing recipe. My favorite side at Thanksgiving dinner. I can never go back to a stuffing mix. If this isn’t on the Thanksgiving table, it’s not Thanksgiving day.

WHAT MAKES A GOOD STUFFING?

Well. I guess that’s personal. For me, it’s not too soggy, not too crispy. I want it to be slightly soft with some nice toasty edges on top.

Good stuffing is like Simon and Garfunkel are singing “Parsley, Sage, Rosemary, and Thyme” in the family room but not blasting it on Alexa on my dinner plate.

The best stuffing makes me think to myself, “Oh, this tastes like Thanksgiving.” Not, “What horrible herb am I biting into? Is this window cleaner?

I just want a classic traditional stuffing recipe.

INGREDIENTS

  • BUTTER – to sautee the veggies. You could use olive oil as a substitute. Lots of butter to sautee veggies equals lots of flavor.
  • ONION
  • CELERY
  • BREAD – see below for the types of bread you can use. The dried bread soaks up the flavors.
  • CHICKEN BROTH OR CHICKEN STOCK – you could use turkey stock if you have it.
  • FRESH HERBS – fresh parsley, sage, rosemary, and thyme.
  • EGGS – act as a binder here.

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WHAT IS THE DIFFERENCE BETWEEN STUFFING AND DRESSING?

Traditionally stuffing is cooked inside the turkey while dressing is cooked in a baking dish in the oven.

So why do I call it stuffing? Because everyone does. No one calls it dressing unless they’re Martha Stewart.

WHY ARE THERE EGGS IN THIS STUFFING?

Eggs act as a binder to hold all of the bread, onions, and celery together.

WHAT KIND OF BREAD SHOULD I USE?

This is up to personal preference but there are many different types of bread you can use in homemade stuffing recipe. I personally like to use bakery sliced bread, French bread, or sourdough bread.

Here are some types of bread you can use:

  • white bread
  • French bread
  • baguettes
  • sourdough bread
  • bakery loaf of bread

DRY THE BREAD

Stale bread soaks up the broth and flavors. After you’ve cut your bread into 1-inch cubes, you can dry your bread two ways:

    1. Place your bread cubes in a large bowl and them them sit on the counter covered for 1-2 days to dry out. Stir the bread cubes every once in a while.
    2. If you don’t have time to air-dry your bread, you can toast it. Lay bread cubes on a baking sheet in a single layer and toast at 250 degrees for 45-60 minutes stirring every once in a while.

CAN I USE DRIED HERBS INSTEAD OF FRESH HERBS?

You can use 2 teaspoons of poultry seasonings instead of the fresh herbs in this recipe.

In my opinion however, there is no replacement for the smell and taste of fresh herbs.

The Best Stuffing Recipe (+VIDEO) - The Girl Who Ate Everything (3)

HOW TO MAKE STUFFING

INSTRUCTIONS

  1. Preheat oven to 350 degrees and spray a 9×13 casserole dish with cooking spray.
  2. In a large skillet, melt butter and add the onion and celery. Sautee until vegetables are soft. Pour mixture into the bowl with the bread. Add the parsley, sage, rosemary, thyme, salt, and pepper. Stir together.
  3. In a medium bowl, whisk the eggs. Add the low-sodium chicken broth and whisk together. Pour mixture over dried bread cubes and mix well. Pour into prepared baking dish. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set.

CAN I PREPARE STUFFING AHEAD OF TIME?

Yes. You can make and bake ahead of time and then reheat the day of covered at 350 degrees until warm then uncovered for 5-10 minutes so the top gets crispy.

HOW TO FREEZE STUFFING

Can you freeze stuffing? Yes! Stuffing can be frozen up to three months. To reheat, drizzle with some chicken broth so that it doesn’t dry out and bake in the oven at 350°F for 20 minutes or until warm.

OTHER THANKSGIVING RECIPES:

  • Green Bean Casserole
  • Scalloped Potatoes
  • Ruth’s Chris Sweet Potatoes
  • Cherry Cheese Pie
  • Lion House Rolls
  • Corn Souffle
  • Cornbread Dressing
  • Brussels Sprouts with Bacon
  • Cranberry Salsa with Cream Cheese
  • Cheesy Corn Casserole
  • Loaded Mashed Potatoes
  • Apple Crisp

The Best Stuffing Recipe (+VIDEO) - The Girl Who Ate Everything (4)

Stuffing Recipe

4.50 from 671 votes

This is the best Stuffing recipe with bread, onion, butter, and fresh herbs. You can't go wrong with this Thanksgiving stuffing recipe

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Servings: 10 servings

Ingredients

  • 1 lb bread cut into 1-inch cubes (about 12 cups), (see note)
  • 3/4 cup unsalted butter
  • 2 cups chopped yellow onion
  • 1 1/2 cups chopped celery
  • 1/4 cup chopped Italian parsley
  • 1 tablespoon minced fresh sage
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme, sticks discarded
  • 1 1/2 teaspoons kosher salt
  • ground pepper to taste
  • 2 large eggs
  • 2 cups reduced sodium chicken broth

Instructions

You can dry your bread cubes two ways:

  • Place your bread cubes in a large bowl and them them sit on the counter covered for 1-2 days to dry out. Stir the bread cubes every once in a while.

  • If you don't have time to air-dry your bread, you can toast them. Lay bread cubes on large baking sheets in a single layer and toast at 250 degrees for 45-60 minutes stirring every once in a while. Transfer bread cubes to a large bowl.

  • Preheat oven to 350 degrees and spray a 9x13 casserole dish with cooking spray.

  • In a skillet, melt butter and add the onion and celery. Sautee until vegetables are soft. Pour mixture into the bowl with the bread. Add the parsley, sage, rosemary, thyme, salt, and pepper. Stir together.

  • In a medium bowl, whisk the eggs. Add the chicken broth and whisk together. Pour mixture over dry bread cubes and mix well. Pour into prepared baking dish. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set. Note: At this point I sometimes drizzle a little extra butter on top with a sprinkle of salt. It makes all the flavors pop.

Video

Notes

CAN I PREPARE STUFFING AHEAD OF TIME?

Yes. You can make and bake ahead of time and then reheat the day of covered at 350 degrees until warm then uncovered for 5-10 minutes so the top gets crispy.

TYPES OF BREAD

This is up to personal preference but there are many different types of bread you can use in stuffing. I personally like to use bakery sliced bread, French bread, or sourdough bread.

Here are some types of bread you can use:

sandwich bread
French bread
baguettes
sourdough bread
bakery loaf of bread

Serving: 1grams

Cuisine: American

Course: Side Dish

Author: Christy Denney

The Best Stuffing Recipe (+VIDEO) - The Girl Who Ate Everything (5)

The Best Stuffing Recipe (+VIDEO) - The Girl Who Ate Everything (2024)

FAQs

Why put eggs in stuffing? ›

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

What is traditional stuffing made of? ›

Classic stuffing made with bread cubes, seasonings, and held together with chicken stock and eggs. A holiday staple!

In what did recipes did people originally use stuffing? ›

So how far back can we find stuffing used in cooking? Some time between the 2nd century BC and the 1st century AD, a chef by the name of Apicius created a cookbook entitled, “Apicius de re Coquinaria.” In its pages are recipes for stuffed chicken, rabbit, pig, and even dormouse.

Is it better to make stuffing with fresh or dry bread? ›

Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.

Is it better to toast or dry bread for stuffing? ›

The Best Bread for Stuffing Is Oven-Dried | Epicurious.

How do you keep stuffing moist? ›

Use enough liquid: The key to keeping stuffing moist is to use enough liquid. You can use chicken or vegetable broth, melted butter, or a combination of both. The amount of liquid you need will depend on the recipe, but a good rule of thumb is to use about 1/2 to 1 cup of liquid for every 4 cups of bread cubes.

What can you use as a binder instead of eggs in stuffing? ›

16 egg substitutes
  1. Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ...
  2. Applesauce. Applesauce can also act as a binding agent. ...
  3. Fruit puree. Fruit puree will help bind a recipe in a similar way to applesauce. ...
  4. Avocado. ...
  5. Gelatin. ...
  6. Xanthan gum. ...
  7. Vegetable oil and baking powder. ...
  8. Margarine.
Mar 30, 2021

What can I substitute for eggs in stuffing? ›

Best Egg Substitutes
  • Flaxseed Meal. Flaxseeds have an earthy, nutty flavor and are rich in omega-3 fatty acids. ...
  • Chia Seeds. ...
  • Mashed Banana. ...
  • Applesauce. ...
  • Silken Tofu. ...
  • Aquafaba. ...
  • Starches. ...
  • Vinegar + Baking Powder.

What country invented stuffing? ›

Purportedly ancient Roman, or else Medieval, cooks developed engastration recipes, stuffing animals with other animals. An anonymous Andalusian cookbook from the 13th century includes a recipe for a ram stuffed with small birds.

What is British stuffing made of? ›

Stuffing consists of a mixture of savoury ingredients such as breadcrumbs, herbs, fruit, nuts, sausagemeat and onion which are bound together with egg or liquid to form a semi-solid mixture. It is usually cooked with roast meat such as chicken, pork or lamb and is served as an accompaniment to the sliced, cooked meat.

What is turkey stuffing made of? ›

Stuffing most often uses dried bread, herbs, and vegetables that are reconstituted with liquid, stuffed into the turkey cavity, and baked until it is firm and finished cooking. In addition, stuffing can also be cooked separately in a casserole dish in the oven, which would then be considered dressing.

Why use day old bread for stuffing? ›

dry!" The reason for this is that stale or dry bread will hold up better after cooking and keep its texture even after adding your broth or liquid. If you use soft, fresh bread, you'll ultimately wind up with a soggy, mushy stuffing. So, how do you dry bread for stuffing? There are two ways to go about it.

Why does stuffing taste so good? ›

Juices from the turkey soaked into the stuffing, infusing it with fat and flavor. "You've got those juices, and those juices taste great,” Smith said.

What is stuffing called in America? ›

In the context of Thanksgiving, the word dressing is commonly used to mean the same exact thing as stuffing—including when it's cooked inside the bird.

Can I use any bread for stuffing? ›

Pick a bread, any bread! The best part about stuffing is that there are so many types of bread based on your families preferences. You can use cornbread, Italian bread, French bread, white sandwich bread, challah, or even sourdough.

What flat bread has a pocket that is perfect for stuffing? ›

Pita, also Pitta, breads, also called Arabic bread, balady, shamy, Syrian bread, and pocket bread, are circular, leavened double-layered flat breads that originated in the Middle East. It is prepared with flour, water, baker's yeast, and salt.

How wet should stuffing be before baking? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

What is bread stuffing made of? ›

Bread Stuffing Ingredients

Vegetables: You'll need chopped celery with leaves and a chopped onion. Bread: Nine cups of chopped bread cubes should make about 16 servings. Seasonings: Season the bread stuffing with salt, dried sage, dried thyme, poultry seasoning, and black pepper.

References

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