Best Stuffing Recipe
Skip the boxed stuffing mix! Meet my ultimate easy stuffing recipe that will elevate your Thanksgiving dinner to a whole new level! Made with a combination of chewy day-old bread and the perfect blend of aromatic herbs and spices, this delicious stuffing bakes to golden brown perfection in less than an hour!
Day-Old Bread: Using day-old bread brings a satisfying chewiness and provides a porous texture, which absorbs moisture well. You can use white, wheat, or sourdough bread. I don’t recommend using sliced sandwich bread. Celery: Contributes a nice crunch to the mix, providing a delightful contrast to the softness of the bread. Onion: Adds some depth and complements the herbs and spices. I always use brown onion, but whatever you’ve got on hand will work. Butter: Provides richness and buttery goodness. It’s important to use unsalted butter to control the overall saltiness of the final dish. Poultry Seasoning: This blend of dried herbs and spices is the secret behind the stuffing’s savory undertones. If needed, you can make your own poultry seasoning with some sage, thyme, rosemary, and marjoram. Herbs: Dried sage and thyme impart distinct herbal notes that develop the flavor. Seasonings: Salt and black pepper elevate the overall taste. Low-Sodium Chicken Broth: Contributes moisture and infuses the stuffing with more flavor. Both chicken broth and vegetable broth will work as well as homemade chicken stock. Fresh Parsley: Adds a touch of freshness, balancing the richness of the other ingredients. Eggs: Serve as the binding agent, providing structure to the stuffing.
This straightforward recipe will have you questioning why you haven’t tried my homemade stuffing recipe sooner! It’s as easy as whipping up the boxed version! If your bread cubes aren’t already dry, place them on a baking sheet and toast them in a preheated oven at 350°F (175°C) for 10 to 15 minutes. Then remove the bread from the oven and let it cool. This step ensures the bread is at the ideal texture—dry and crisp. Next, melt the butter over medium heat in a large skillet. Then add the chopped celery and onions, and saute them for about 5 to 7 minutes or until soft. Now, stir in the poultry seasoning, dried sage, dried thyme, salt, and black pepper, and cook the mixture for another 1 to 2 minutes. Grab a large bowl and toss the dried bread cubes together with the sautéed vegetable mixture. Next, slowly pour the broth over the bread cubes, while gently stirring the mixture to ensure an even consistency. Now, fold in the fresh parsley followed by the beaten eggs. Finally, evenly spread the stuffing mixture into a greased 9×13-inch baking dish or casserole dish and cover it with aluminum foil. Then bake the stuffing for 30 minutes in a preheated oven at 350°F (175°C). Next, remove the foil and continue baking for another 15 to 20 minutes or until golden brown and crispy on top. Once done, remove it from the oven and serve it alongside some mashed potatoes and roast turkey or chicken if you like!
Storage
You can store leftover stuffing in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, pop it in the microwave for a few minutes or warm it in the oven at 350°F (175°C) for about 10 minutes to restore its crispy texture. If frozen, you need to let the stuffing thaw in the refrigerator overnight before reheating.
More Delicious Holiday Sides To Try
Corn Casserole Baked Mac and Cheese Texas Roadhouse Rolls Sausage Stuffing Italian Roasted Mushrooms and Veggies No-Drippings Gravy Cornbread Stuffing
