When it comes to Thanksgiving, there are a few dishes that absolutely must be on the table, and a fantastic stuffing is one of them. This isn’t just any stuffing; this is the Best Classic Thanksgiving Stuffing Recipe you’ll find. It’s filled with rich, savory flavor from leeks, celery, and a generous amount of fresh herbs. It’s the kind of side dish that might just steal the show from the turkey.
Forget the boxed stuff. Making homemade stuffing is so much better and honestly, it’s pretty simple. The combination of crusty sourdough bread, buttery vegetables, and fragrant herbs creates a texture and taste that is pure comfort. This is one of those timeless Thanksgiving recipes side dishes that brings everyone together. Let’s get into making it.
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Why You’ll Love This Recipe
There are so many reasons this Classic Stuffing Recipe will become your go to for the holidays. First off, the flavor is incredible. We use leeks instead of just onions, which gives it a milder, slightly sweeter taste that works so well with the sage and rosemary. It’s a small change that makes a big difference.
It’s also wonderfully moist on the inside with a delightfully crisp, golden brown top. No one likes a dry stuffing, right? The combination of broth and eggs ensures every bite is tender and flavorful. Plus, it’s a great make ahead dish. You can assemble it the day before, which is a lifesaver when you’re juggling a dozen other things on Thanksgiving morning.
Ingredients
This recipe uses simple, fresh ingredients to create that classic holiday flavor. Here’s what you’ll need to grab:
- 1 small loaf (1 pound) day old crusty sourdough bread, not sandwich bread
- ½ cup salted butter, plus 1 tablespoon melted butter for topping
- 2 leeks, halved, thinly sliced, and rinsed well (2 cups)
- 4 celery stalks, diced (1¾ cups)
- 3 garlic cloves, chopped
- ¾ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped fresh sage
- Heaping ¼ cup chopped fresh parsley
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- 1½ to 2 cups vegetable broth
- 2 large eggs, beaten
Step By Step Instructions
Ready to make the best Thanksgiving stuffing? Follow these simple steps for a perfect result every time. We’ll walk through it together.
Step 1: Prepare The Oven And Bread
First things first, preheat your oven to 350°F. Go ahead and grease an 8×11 or 9×13 inch baking dish. A pretty one like a Staub dish is great if you want to serve it right from the oven. Next, tear your day old sourdough bread into bite sized, 1 inch pieces and place them all in a very large bowl. If your bread is fresh, see the note in the tips section on how to dry it out a bit.
Step 2: Sauté The Vegetables
Melt the ½ cup of butter in a large skillet over medium heat. Add the leeks, celery, garlic, salt, and pepper. Sauté everything for about 5 minutes. About halfway through, turn the heat down to low to keep the garlic from burning. You just want to soften them up and get those amazing aromas going.
Step 3: Combine Everything
Pour the buttery leek and celery mixture directly over the bread in your large bowl. Sprinkle all those wonderful fresh herbs, the sage, parsley, rosemary, and thyme, on top. Now for the fun part, use your hands to toss everything together until the bread is nicely coated. Pour 1½ cups of the vegetable broth evenly over the mixture and toss again. Finally, add the beaten eggs and give it one last good toss. The bread should feel quite wet. If it seems a little dry, go ahead and mix in the remaining ½ cup of broth. The exact amount you need will depend on your bread.
Step 4: Bake To Perfection
Transfer the stuffing mixture to your prepared baking dish. If you’re making this ahead, this is where you stop. Just cover the dish with foil and pop it in the refrigerator. When you are ready to bake, drizzle that last tablespoon of melted butter over the top. Cover the dish with foil and bake for 30 minutes. If the stuffing still looks pretty wet after 30 minutes, remove the foil and bake for another 5 to 10 minutes to help the top get nice and crispy.
How To Store Leftovers
If you’re lucky enough to have leftover stuffing, storing it is easy. Let the stuffing cool completely to room temperature first. This is important to prevent it from getting soggy. Once cool, you can transfer it to an airtight container and store it in the refrigerator for up to 4 days.
To reheat, you can pop it in the microwave for a quick warm up. But for the best texture, I recommend reheating it in the oven. Place the stuffing in an oven safe dish, cover it with foil, and bake at 350°F for about 15 to 20 minutes, or until it’s heated through. The foil helps keep it from drying out.
Tips
Here are a few extra tips to make sure your stuffing recipes turn out great every single time.
Don’t have day old bread? No problem at all. You can easily dry out a fresh loaf. Just tear the bread into pieces, spread them on a large baking sheet, and bake at 350°F for 10 to 15 minutes. This helps the bread absorb all the broth and flavor without getting mushy.
Feel free to get creative. While this is a Classic Stuffing Recipe, you can add things like sautéed mushrooms, cooked sausage, or toasted pecans for extra flavor and texture. It’s a great base for customization. Just cook any additions separately before mixing them in with the bread.
Conclusion
And there you have it, the Best Classic Thanksgiving Stuffing Recipe that is sure to be a hit at your holiday table. It’s savory, comforting, and filled with all the traditional flavors we love. This recipe proves that sometimes, the simple side dishes are the ones that leave the most lasting impression. I hope you and your family enjoy this wonderful dish as much as mine does. Happy cooking!
FAQ
Can I Use A Different Type Of Bread?
Yes, you can. While sourdough gives a lovely tangy flavor and sturdy texture, other crusty breads like a French baguette or ciabatta work well too. The key is to use a sturdy, day old bread that can hold its shape and absorb the liquid without turning into mush. I would avoid soft sandwich bread.
Can I Make This Stuffing Recipe Vegetarian?
This recipe is already vegetarian. It uses vegetable broth instead of chicken or turkey broth. It’s a fantastic and flavorful option that everyone at the table, vegetarian or not, can enjoy. Just be sure to check the label on your broth to ensure it is 100% vegetable based.
How Do I Know If My Bread Is Stale Enough?
Day old bread is ideal because it has lost some of its moisture, which allows it to soak up the broth and eggs more effectively. Your bread should feel dry and firm to the touch, but not completely hard like a crouton. If you can easily squish it, it’s probably too fresh. If that’s the case, just use the quick oven drying method mentioned in the tips section.
Best Classic Thanksgiving Stuffing
This classic Thanksgiving stuffing is filled with rich, savory flavor from leeks, celery, and a generous amount of fresh herbs. It’s wonderfully moist on the inside with a delightfully crisp, golden-brown top.
Ingredients
Instructions
- Preheat oven to 350°F and grease a 9×13 inch baking dish. Tear the day-old sourdough bread into 1-inch, bite-sized pieces and place them in a very large bowl.
- Melt ½ cup of butter in a large skillet over medium heat. Add the leeks, celery, garlic, salt, and pepper. Sauté for about 5 minutes, turning the heat to low halfway through to soften the vegetables without burning the garlic.
- Pour the buttery vegetable mixture over the bread. Sprinkle the fresh sage, parsley, rosemary, and thyme on top. Toss with your hands until the bread is well-coated.
- Pour 1½ cups of vegetable broth over the mixture and toss again. Add the beaten eggs and give it a final toss to combine everything thoroughly. If the bread seems dry, mix in the remaining ½ cup of broth.
- Transfer the stuffing to the prepared baking dish and spread it evenly. Drizzle the remaining 1 tablespoon of melted butter over the top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 5 to 10 minutes, or until the top is golden brown and crispy.
Notes
Day-Old Bread: If your bread is fresh, tear it into pieces, spread on a baking sheet, and bake at 350°F for 10-15 minutes to dry it out before using.
Make-Ahead: Assemble the stuffing completely but do not bake. Cover with foil and refrigerate for up to 1 day. Let it sit at room temperature for 30 minutes before baking as directed.
Variations: Feel free to add cooked sausage, sautéed mushrooms, or toasted pecans for extra flavor and texture.
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