Why Make This Recipe
Making the best stuffing recipe is essential for any holiday gathering or family dinner. This stuffing is rich in flavor and has a perfect mix of textures. Using day-old sourdough bread brings a lovely crust and enhances the overall taste. The combination of fresh herbs, soft leeks, and celery creates a delicious base that makes this stuffing a favorite among many.
How to Make Best Stuffing Recipe
Ingredients:
- 1 small loaf (1 pound) day-old crusty sourdough bread, not sandwich bread
- 1/2 cup salted butter, plus 1 tablespoon melted butter for topping
- 2 leeks, halved, thinly sliced, and rinsed well (2 cups)
- 4 celery stalks, diced (1 3/4 cups)
- 3 garlic cloves, chopped
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh sage
- Heaping 1/4 cup chopped fresh parsley
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- 1 1/2 to 2 cups vegetable broth
- 2 large eggs, beaten
Directions:
- Preheat the oven to 350 degrees F and grease an 8×11 or 9×13-inch baking dish.
- Tear the bread into 1-inch pieces and place them in a very large bowl.
- Melt the butter in a large skillet over medium heat.
- Add the leeks, celery, garlic, salt, and pepper. Sauté for 5 minutes, turning the heat to low halfway through.
- Pour the leek mixture over the bread and sprinkle with sage, parsley, rosemary, and thyme. Toss until coated.
- Pour 1 1/2 cups of broth evenly over the stuffing and toss to coat.
- Add the eggs and toss again until the bread feels wet. If it’s still a bit dry, mix in the remaining 1/2 cup of broth.
- Transfer the mixture to the baking dish. If making ahead, cover the dish with foil and store it in the refrigerator until you are ready to bake.
- When ready to bake, drizzle the 1 tablespoon melted butter on top and bake, covered, for 30 minutes.
- If the stuffing is still wet, uncover and bake for an additional 5 to 10 minutes to crisp the top. If your bread is not stale, spread the torn pieces in a single layer on a large baking sheet and bake at 350 degrees F for 10 to 15 minutes to dry them out before proceeding.
How to Serve Best Stuffing Recipe
To serve the best stuffing recipe, scoop it out into a serving bowl right from the baking dish. It pairs wonderfully with roasted turkey or chicken and makes a great side dish for any holiday meal. You can garnish it with a little extra fresh parsley for color.
How to Store Best Stuffing Recipe
If you have leftovers, let the stuffing cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. For longer storage, freeze the stuffing in a freezer-safe container for up to 2 months. To reheat, simply thaw in the fridge overnight and warm in the oven until heated through.
Tips to Make Best Stuffing Recipe
- Use day-old bread for the best texture. If your bread isn’t stale, toast the pieces lightly.
- Feel free to add your favorite nuts or dried fruits for extra flavor.
- Adjust the herbs according to what you have on hand; thyme and rosemary are essential for that traditional stuffing taste.
Variation
You can easily make this stuffing with sausage for a heartier dish. Just cook the sausage in the skillet before adding the vegetables. You can also swap vegetable broth for chicken broth if you prefer a richer flavor.
FAQs
1. Can I make this stuffing ahead of time?
Yes! You can prepare everything in advance and store it in the fridge. Just bake it when you’re ready to serve.
2. How can I make this recipe gluten-free?
Use gluten-free bread instead of sourdough. Just ensure all ingredients, especially the broth, are gluten-free.
3. Can I add different vegetables?
Absolutely! Feel free to add diced carrots, mushrooms, or any of your favorite vegetables. Just adjust cooking times as needed.
Best Stuffing
Ingredients
Method
- Preheat the oven to 350 degrees F and grease an 8×11 or 9×13-inch baking dish.
- Tear the bread into 1-inch pieces and place them in a very large bowl.
- Melt the butter in a large skillet over medium heat.
- Add the leeks, celery, garlic, salt, and pepper. Sauté for 5 minutes, turning the heat to low halfway through.
- Pour the leek mixture over the bread and sprinkle with sage, parsley, rosemary, and thyme. Toss until coated.
- Pour 1 1/2 cups of broth evenly over the stuffing and toss to coat.
- Add the eggs and toss again until the bread feels wet. If it’s still a bit dry, mix in the remaining 1/2 cup of broth.
- Transfer the mixture to the baking dish. If making ahead, cover the dish with foil and store it in the refrigerator until you are ready to bake.
- When ready to bake, drizzle the 1 tablespoon melted butter on top and bake, covered, for 30 minutes.
- If the stuffing is still wet, uncover and bake for an additional 5 to 10 minutes to crisp the top.
- If your bread is not stale, spread the torn pieces in a single layer on a large baking sheet and bake at 350 degrees F for 10 to 15 minutes to dry them out before proceeding.
