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Stuffing is that comforting holiday classic you will crave beyond Thanksgiving. The way the herbs, butter, and onions mingle together is pure cozy wow especially with a golden top and that soft, savory middle. I make this for our family gathering every fall and not a speck is ever left—my uncle even requests extra to bring home.
The first time I made this I was nervous about skipping boxed stuffing. But the fresh herbs and real butter make it unforgettably rich and so much better than anything store-bought.
Gather Your Ingredients
- Stale white bread: Cut into cubes for classic texture; bakery loaf is best.
- Butter: Adds rich flavor and helps brown the top; use high-quality unsalted butter.
- Chopped yellow or white onion: Adds sweetness and depth; one large onion.
- Celery with leaves: Chopped for aroma and crispness; use bright green stalks.
- Kosher salt: Highlights savory notes; genuine kosher salt dissolves best.
- Black pepper: Provides sharpness; grate fresh for more flavor.
- Poultry seasoning: For that classic stuffing flavor; includes sage and thyme.
- Marjoram: Brings earthy herbal notes.
- Fresh sage: Chopped for fragrance; look for plump leaves.
- Fresh parsley: Brightens and balances; Italian or curly types both work.
- Eggs: Binds mixture together; use large eggs at room temperature.
- Chicken broth or stock: Moistens bread and adds savory depth; low-sodium if preferred.
How to Make It
- Prep the Bread:
- Cut stale or day-old white bread into one inch cubes. Spread on a baking sheet and toast in a low oven about ten minutes until lightly dried and crisp.
- Sauté the Vegetables:
- In a large skillet over medium heat, melt three quarter cup plus two tablespoons of butter. Add chopped onion and celery with leaves. Sauté for about ten minutes until soft and fragrant.
- Season and Add Herbs:
- Stir in kosher salt, black pepper, poultry seasoning, marjoram, fresh sage, and parsley. Toss well and remove from heat.
- Mix the Bread and Veggies:
- Transfer toasted bread cubes to a large bowl. Add sautéed vegetables and all flavored butter. Stir thoroughly.
- Bind It All:
- Whisk eggs and chicken broth until smooth, then pour over bread mixture. Toss gently but thoroughly to coat; it should be moist but not soggy.
- Bake to Perfection:
- Spoon into a buttered baking dish, pressing lightly. Dot with extra butter and bake uncovered at three hundred fifty degrees Fahrenheit for about twenty five minutes until crisp and browned.
- Remove and Cool:
- Let cool for five minutes before serving to help it slice neatly and let flavors settle.
Fresh sage is my secret and I love chopping it while chatting with my sister. My youngest nephew always tries to sneak bites straight from the dish while I am carrying it to the table.
Flavor Boosters
Try adding mushrooms or a handful of cranberries for little surprises of flavor, or toss in toasted pecans or sausage for a heartier twist. Dry herbs work in a pinch but fresh herbs truly deliver unbeatable taste.
Serving Suggestions
Stuffing pairs perfectly with roasted poultry or a vegetarian roast. Top with hot gravy, or turn leftovers into breakfast by frying with an egg. For a holiday flair, add diced apples or dried cranberries in autumn.
Creative Twists
Whole wheat or sourdough bread gives a heartier texture. For a lighter version, use vegetable broth. Switch up the herbs or toss in green onions, fennel, or fresh basil when in season.
Letting the stuffing rest after baking really does make for cleaner slices and fuller flavor. Toasting the bread even if it is a little stale makes all the difference.
Common Questions About This Recipe
- → What type of bread works best for stuffing?
Stale white bread is ideal for stuffing as it holds its shape and absorbs flavors well. Use a loaf about 1 lb 4 oz, cut into 1-inch cubes.
- → Can you make stuffing ahead of time?
Yes, assemble the stuffing up to a day in advance, cover, and refrigerate. Bake before serving for best texture and flavor.
- → How do you achieve the right stuffing texture?
Ensure bread is stale and adjust broth to reach a moist but not soggy consistency. Baking uncovered gives a crisp top.
- → Which herbs are essential for homemade stuffing?
Fresh sage and parsley add signature flavor, complemented by poultry seasoning and marjoram for depth and aroma.
- → Can stuffing be cooked outside the bird?
Yes, baking stuffing separately ensures even cooking and allows for a crunchy top, making it a versatile side dish.