The best stuffing can mean something different to everyone, but here at Delish, this recipe is our perfect version of the Thanksgiving side. Let’s also clarify that when we say stuffing, we’re actually referring to dressing. Traditional stuffing should be stuffed inside the turkey and cooked in there, but that isn’t the ideal or even recommended way to cook your Thanksgiving turkey (or stuffing). We’ve found that you’ll achieve much better results by cooking them separately. By cooking your stuffing in a baking dish, you get crunchy, buttery pieces of bread on top and soft, bread pudding-esque pieces underneath.
Keep reading on for all of our top tips on how to perfect this side, and refer to our article on how to make the best stuffing of your life for even more of our golden rules:
The best bread for stuffing:
Our ideal stuffing is made with a crusty loaf of sourdough. The bread holds up well with all of the liquid and dries out beautifully to get the best results. Brioche is another option that will give stuffing a bit of a sweetness, which adds a nice balance to the heavy savory seasoning. If you’re looking to get a bit creative, cornbread stuffing (or our gnocchi stuffing 😉) is another great option.
How to make the best stuffing:
— Do I have to use day-old bread? We want to use a dry loaf of bread here so it can soak up all of the added liquid we put into this dish. To achieve this, many recipes will call for using one or two-day-old bread that's grown stale. While you can follow that method, if you're in a pinch, you can also dry out your bread the day of. Simply bake your bread pieces, tossing halfway through, until the edges are just starting to turn golden, and the pieces feel dry and crispy.
— Can I add meat to the stuffing? Sure! We debated adding Italian sausage to our stuffing recipe, but wanted to keep it as classic and simple as possible (checkout our sausage stuffing if that's more your thing). A few links of cooked hot or sweet Italian sausage crumbled in would amplify your stuffing and help the side serve even more people.
— The key to a crispy top. Our ideal stuffing has crunchy, crispy top pieces and a soft middle. To achieve this, we suggest covering your stuffing at first while baking, for around 20 minutes. After, uncover and continue to bake until the top is that gorgeous golden-brown color and has a crisp texture, around 25 to 30 minutes more.
Can I make the stuffing ahead of time?
Stuffing is a great Thanksgiving side to prep ahead of time. The bread can be toasted up to 3 days ahead of time; once cooled, store it in an airtight container. You can also assemble your stuffing right before being baked and keep covered in the refrigerator overnight. If you're looking for more of a hands-off approach on the big day, checkout our crockpot stuffing.
How do I store leftover stuffing?
Keep any leftovers covered in the refrigerator for up to 4 days. Reheat portions in the oven at 350° until crisp and warmed through. Looking for leftover ideas? Our Thanksgiving leftovers casserole and Thanksgiving potato skins are here for you.
Made this classic recipe? Let us know how it went in the comments below!
- Yields:
- 10 - 12 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 1 hr 45 mins
- Cal/Serv:
- 245
Ingredients
- 2 lb.
crusty country bread (about 2 loaves), preferably sourdough, cut into 1 1/2" pieces
- 6 tbsp.
unsalted butter, divided, plus more for dish
See AlsoVegan Donair & Sauce Recipe - 1
large yellow onion, chopped
- 2
medium leeks, tough outer layer removed,thinly sliced into half-moons
- 4
cloves garlic, finely chopped
Kosher salt
Freshly ground black pepper
- 2
large eggs
- 2 1/2 c.
low-sodium chicken broth
- 1 1/2 c.
whole milk
- 2 tbsp.
mixed chopped fresh herbs, such as sage, rosemary, and/or thyme
Pinch of crushed red pepper flakes
Directions
- Step1Preheat oven to 350°. Spread bread between 2 baking sheets. Bake bread, tossing halfway through, until crispy and feels dry and the edges are just starting to turn golden, 15 to 20 minutes.
- Step2Meanwhile, in a medium skillet over medium heat, melt 3 tablespoons butter. Cook onion and leeks, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more; season with salt and black pepper. Let cool slightly.
- Step3In a medium bowl or large glass measuring cup, whisk eggs, broth, milk, herbs, and red pepper; generously season with salt and black pepper.
- Step4Increase oven temperature to 375°. Grease a 13" x 9" baking dish with a thin layer of butter.
- Step5Transfer bread to a very large bowl. Add onion mixture and egg mixture and toss to combine. Let sit at least 10 minutes or up to 1 hour.
- Step6Transfer bread mixture to prepared dish and spread in an even layer, making sure all liquid makes it into dish. Cut remaining 3 tablespoons butter into small pieces and dot over top. Cover with foil.
- Step7Bake stuffing 20 minutes. Uncover and continue to bake until top is golden brown and crisp, 25 to 30 minutes more. Serve warm or at room temperature.
