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Best Stuffing

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The Best Stuffing is savory, buttery, and packed with classic holiday flavor. With toasted bread cubes, sautéed aromatics, herbs, and rich broth, it bakes up with a golden, crisp top and a moist, flavorful center — the perfect side dish for any occasion.

Ingredients

  • 10 cups day-old bread, cut into 1-inch cubes (sourdough, French, or white bread)
  • ¾ cup unsalted butter
  • 1 large onion, finely chopped
  • 3 celery stalks, chopped
  • 3 cloves garlic, minced
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon fresh or 1 teaspoon dried sage
  • 1 tablespoon fresh or 1 teaspoon dried thyme
  • 2½ cups chicken or vegetable broth (low sodium preferred)
  • 2 large eggs
  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 300°F (150°C). Spread bread cubes on a baking sheet and toast for 15–20 minutes until dry but not browned. Let cool.
  2. In a large skillet over medium heat, melt butter. Sauté onion and celery for 8–10 minutes until soft. Add garlic, parsley, sage, and thyme; cook 1 minute more.
  3. Place toasted bread in a large mixing bowl. Pour the sautéed vegetable and herb mixture over the bread and toss gently to combine.
  4. In a separate bowl, whisk eggs with broth. Pour over the bread mixture and gently stir to moisten evenly.
  5. Transfer to a greased 9×13-inch baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes.
  6. Remove foil and bake another 15–20 minutes until the top is golden and crisp.
  7. Let rest for a few minutes before serving.

Notes

  • Add chopped apples or dried cranberries for a sweet contrast.
  • Use roasted vegetables or mushrooms for more heartiness.
  • Swap in gluten-free bread to make it gluten-free.
  • For extra richness, use homemade broth or a touch of ghee.
  • Add toasted nuts like pecans or walnuts for crunch.

Nutrition

Find it online: https://recipesbyliza.com/best-stuffing/