Thanksgiving Stuffing Recipe
This stuffing recipe (dressing recipe) is arguably the best side to any Thanksgiving feast and will become a cherished family tradition! It’s made with simple ingredients to please even the pickiest eaters but is flavorful enough to devour on its own and can be adapted with any add-ins you like. It boasts a crisp golden exterior, a creamy interior, and it’s make ahead friendly up to one month in advance!
Servings 10 12 servings
Ingredients
- 24 ounces (approx. 12 cups) crusty bread with a fine crumb such as Italian bread, French bread, Challah, Brioche or Sourdough (best to use 2 different breads)
- 1 sleeve Ritz crackers, crushed (26 crackers)
- 8 tablespoons unsalted butter, plus extra for buttering dish
- 2 large yellow onions, chopped
- 4 celery ribs, sliced
- 4-6 garlic cloves, minced
- 3 tablespoons chopped fresh sage
- 3 tablespoons chopped fresh flat leaf parsley (1 tsp. dried)
- 1 1/2 tablespoons chopped fresh rosemary (1 tsp. dried/chopped)
- 1 tablespoon chopped fresh thyme (1 tsp. dried)
- 1 teaspoon chicken bouillon (granulated or 1 crushed cube)*
- 1/2 tsp EACH salt, pepper
- 1 cup roughly chopped pecans (optional)
- 2 2/3 cups low sodium chicken broth
- 2 eggs
Instructions
- Dry bread cubes: Preheat oven to 350 degrees. Add cubed bread to two baking sheets and bake for 15 minutes or until completely dried out (they should resemble croutons). Meanwhile, chop onions, celery, etc., prepare dish.
- Prepare baking dish: Lightly brush a 9x13 baking dish (or disposable foil dish) with softened butter (may spray with cooking spray); set aside.
- Combine dry ingredients: Transfer toasted bread to a very large bowl (use two bowls as needed) and stir in crushed Ritz and pecans; set aside.
- Add herbs and broth: Add garlic, all herbs, chicken bouillon, salt and pepper and cook for 1 additional minute. Stir in 1 cup of broth, scraping up any browned bits on the bottom of the pan. Add to the toasted bread bowl and gently stir to combine.
- Add eggs and broth: Whisk the eggs and remaining 1 2/3 cups chicken broth together in medium bowl or liquid measuring glass until frothy. Drizzle it slowly and evenly over the bread mixture, stirring gently to combine as you go. (Don't pour it in all at once, or the bread will become unevenly over-saturated in spots.) If you like a moister stuffing, add additional broth as desired, taking care the bread is only moistened, not overly wet.
- Bake: Pour stuffing into prepared baking dish and spread into an even layer (I promise it will fit!). Bake, uncovered, at 350 degrees F for 45-50 minutes. If the stuffing is getting too browned, tent with foil.
Video
Notes
- Bread: You will use about 1 1/2 bakery loaves for this recipe. Use crusty bread with a fine crumb such as Italian bread, French bread, Challah, Brioche or Sourdough. Use two different breads for the best depth of flavor.
- *Chicken bouillon: This is like salt with FLAVOR! Use granulated or 1 crushed cube, don't dissolve either form in liquid first.
- Control the texture: Some people like their stuffing light and airy, others like it firm and more solid, this recipe is somewhere in between. It's moist but not soggy with a crispy top. Add additional broth for a moister stuffing or bake longer for a drier stuffing.
- Experiment: This classic stuffing recipe is ideal to make your own. Don't be afraid to add personal touches like sausage, apples, dried cranberries, mushrooms, etc. See the post for lots of variations!
- Cut the recipe in half: Cut the recipe exactly in half by using the sliding scale that appears in the recipe card when you hover over the servings. Note, this does not change the amount of broth in the directions so you'll have to cut that in half as well. Place the halved recipe in an 8x8 or 9x9-inch dish and bake for roughly the same amount of time.
- Double the recipe: To serve 12 to 18, double the recipe exactly by using the sliding scale that appears in the recipe card when you hover over the servings. Note, this does not change the amount of broth in the directions so you'll have to double that as well. Bake in a large baking dish, like a 10x15 roasting pan, for the same time or up to 15 minutes longer. Alternatively, bake in two 9x13 baking pans.
- Storage: Let stuffing cool, cover the casserole dish or transfer to an airtight container. Refrigerate for up to four days.
- To reheat: Remove the pan of baked stuffing from the fridge 60 minutes before reheating it. Cover with foil and bake at 350 degrees for 20 minutes, then remove foil and bake again until crisp, about 15 additional minutes.
MAKE AHEAD PREP
The USDA recommends to never refrigerate uncooked stuffing, but you can prep all of the ingredients ahead and combine when ready to bake.- Dry the bread and combine with the Ritz and pecans; cover tightly.
- Cook the onions/celery mixture; cool, cover and refrigerate.
- Whisk the eggs and chicken broth; cover and refrigerate.
- When ready to bake, you literally have less than 5 minutest of prep! Stir the onion mixture into the bread mixture. Whisk the egg/broth again and drizzle/stir it all together.
- Bake as instructing, adding an extra 5-10 minutes to the baking time.
MAKE AHEAD FREEZING
The USDA recommends to never refrigerate uncooked stuffing, but freeze it instead. Freezing halts the growth of harmful bacteria and microorganisms that can multiply rapidly when stored in the refrigerator.- Assemble the stuffing in the casserole dish, tightly wrap with plastic wrap, followed by foil.
- Immediately freeze until ready to bake, even if baking the next day or later that day.
- When ready to bake, replace plastic wrap with tight foil.
- Bake, covered for 50 minutes, remove foil and bake until golden brown on top, about 20 minutes more.