This buttery Thanksgiving stuffing is a warm and cozy treat! Made with fresh bread, herbs, and plenty of butter, it’s the perfect side to complement your holiday meal.
I love how this stuffing fills the house with a delicious smell. Plus, who can resist sneaking spoonfuls right from the dish? It’s practically a holiday tradition! 🍽️
Key Ingredients & Substitutions
Bread: Day-old bread brings the best texture. Sourdough adds a nice tang, but if you don’t have it, any hearty bread like ciabatta or French bread works too. Even cornbread can add a fun twist!
Butter: Unsalted butter is a must for controlling the saltiness of the dish. If you want a lighter option, you could use olive oil, although it won’t have the same rich flavor.
Onion & Celery: These are classic aromatics! If you’re sensitive to onions, try using leeks for a milder flavor or add a bit more celery. They provide depth to the stuffing.
Herbs: Fresh herbs make a big difference in flavor. Use dried herbs if you don’t have fresh, just remember they’re more potent, so use less. Thyme and sage are great, but feel free to add rosemary for an extra depth!
Chicken Broth: Low-sodium broth is great to control salt levels. You can replace it with vegetable broth for a vegetarian option, or even water in a pinch, but the flavor will be milder.
How Do I Make Sure My Stuffing is Moist but Not Soggy?
The key to perfect stuffing texture lies in the balance of moisture. Here’s how to achieve it:
- Start with well-toasted bread cubes; this helps absorb the broth without becoming mushy.
- When mixing in the broth and egg mixture, pour gradually and gently fold. Stop when the bread is soaked but not swimming in liquid.
- Check the moisture by squeezing a bread cube; it should feel moist but hold its shape. Add more broth if it seems dry, but do so cautiously.
- During baking, cover the dish with foil at first to keep it moist, then remove it for the last part to allow that delicious crunchy top to form!
How to Make Buttery Thanksgiving Stuffing
Ingredients You’ll Need:
For the Stuffing:
- 1 loaf (about 12 cups) day-old bread, cut into 1-inch cubes (white or sourdough)
- 1 cup (2 sticks) unsalted butter
- 1 large onion, finely chopped
- 3 celery stalks, finely chopped
- 3-4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tsp fresh sage, chopped (or 1/2 tsp dried sage)
- 2 tsp poultry seasoning (optional)
- 2 cups low-sodium chicken broth (may need a bit more or less)
- 2 large eggs, beaten
- Salt and pepper, to taste
Time Estimate:
This recipe will take approximately 45 minutes in total. You’ll need about 15 minutes for prep and another 30 minutes to bake. It’s simple and perfect for adding a lovely touch to your Thanksgiving feast!
Step-by-Step Instructions:
1. Prepare the Bread Cubes:
Start by preheating your oven to 350°F (175°C). Spread those bread cubes out on a baking sheet and give them a light toast in the oven for about 10-15 minutes. You want them to be lightly golden and dry. Once done, let them cool while you prepare the rest.
2. Sauté the Vegetables:
In a large skillet, melt the butter over medium heat. Once it’s melted, add your chopped onions and celery. Cook these for about 8-10 minutes, until they’re soft and the onion is translucent. Then, add the minced garlic and stir for another 1-2 minutes, just until you can smell that delicious aroma!
3. Mix in the Herbs:
Now, stir in the chopped parsley, thyme, sage, and optional poultry seasoning. Let everything cook together for another minute to blend the flavors.
4. Combine the Ingredients:
In a large mixing bowl, combine the toasted bread cubes with the sautéed mixture. Gently mix them together. In a separate bowl, whisk together the chicken broth and beaten eggs. Pour this mixture over your bread and vegetables. Gently fold everything together—you’re looking for a nice moist consistency but be careful not to make it soggy!
5. Season and Bake:
Add salt and pepper to taste. Next, transfer the stuffing into a greased 9×13-inch baking dish, pressing it down gently. Cover the dish with foil and bake for 30 minutes. After that, remove the foil and bake for an additional 15-20 minutes until the top becomes golden and crispy.
6. Enjoy Your Stuffing:
Once it’s done, let your stuffing cool for a few minutes before serving. This buttery, herb-filled stuffing will surely be a highlight at your Thanksgiving dinner!
Can I Use Fresh Bread Instead of Day-Old Bread?
It’s best to use day-old bread for stuffing because it has a drier texture, which helps absorb the broth without becoming mushy. If you only have fresh bread, try toasting the cubes longer to dry them out before combining with the other ingredients.
Can I Make This Stuffing Vegetarian?
Absolutely! Simply replace the chicken broth with vegetable broth and omit any poultry seasoning. You can also add mushrooms for extra flavor and texture.
How Do I Store Leftover Stuffing?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of broth if needed to refresh the flavor and moisture.
Can I Prepare This Stuffing in Advance?
Yes! You can assemble the stuffing a day ahead, cover it tightly, and keep it in the fridge. Just remember to add a little extra broth if it seems dry before baking. Bake it straight from the fridge, adding a few more minutes to the baking time if necessary.
