This Best Stuffing Recipe is a celebration of cozy comfort and irresistible flavor, perfect for any gathering. With its golden, crispy top and tender, herb-infused interior, every bite is a delightful mix of textures. Fresh sage, thyme, and buttery bread cubes come together in just 20 minutes of prep, making it a stress-free addition to your meal. The aroma alone will have everyone eagerly waiting at the table.
In just 40 minutes of baking, this stuffing transforms into a savory masterpiece, rich with caramelized onions and a hint of sweetness from apples. It’s the kind of dish that feels like a warm hug, balancing hearty and light in every forkful. Whether it’s a holiday centerpiece or a weeknight treat, this recipe promises to become a cherished favorite. Let’s make your kitchen smell amazing!
Ingredients for the Best Stuffing
- 1 small loaf (1 pound) day-old crusty sourdough bread (not sandwich bread, torn into 1-inch pieces)
- ½ cup salted butter, plus 1 tablespoon melted butter for topping
- 2 leeks, halved, thinly sliced, and rinsed well (about 2 cups)
- 4 celery stalks, diced (about 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 (adjust based on bread density)
- 2 large eggs, beaten
Step-by-Step Instructions
- Preheat the oven to 350°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. Sprinkle with sage, parsley, rosemary, and thyme. Use your hands to toss until evenly coated.
- Pour 1½ cups of broth evenly over the stuffing and toss to coat. Add the beaten eggs and toss again. The bread should feel quite wet. If it’s still dry, mix in the remaining ½ cup of broth.
- Transfer the mixture to the prepared baking dish. If making ahead, cover with foil and refrigerate until ready to bake.
- When ready to bake, drizzle the 1 tablespoon melted butter on top. Bake, covered, for 30 minutes. If the stuffing is still wet, uncover and bake for 5 to 10 more minutes to crisp the top.
Perfect Pairings: Serving Suggestions
This stuffing is a *star side dish* for holiday feasts or cozy dinners. Serve it alongside roasted turkey, honey-glazed ham, or even a vegetarian main like stuffed acorn squash. For a complete meal, pair it with garlic mashed potatoes, roasted Brussels sprouts, and cranberry sauce. Don’t forget a drizzle of gravy for extra flavor!
Make It Ahead: Storage and Reheating Tips
This stuffing is *perfect for prepping ahead*! Assemble it up to a day in advance, cover with foil, and refrigerate until ready to bake. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes, adding a splash of broth to keep it moist.
Switch It Up: Recipe Variations
Feel free to *customize this stuffing* to suit your taste! Swap sourdough for cornbread or whole-grain bread, or add diced apples, dried cranberries, or toasted pecans for a sweet and crunchy twist. For a meaty version, mix in cooked sausage or bacon. The possibilities are endless!
Time-Saving Tricks for Busy Cooks
Short on time? *Use pre-chopped veggies* from the store or tear the bread the night before and store it in a sealed bag. If you’re skipping fresh herbs, substitute 1 teaspoon dried sage, 1 teaspoon dried parsley, and ½ teaspoon each of dried rosemary and thyme. These small swaps can save you precious minutes without sacrificing flavor!
Best Stuffing Recipe
Ingredients
- 1 small loaf day-old crusty sourdough bread, not sandwich bread 1 pound
- 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
Instructions
- Preheat the oven to 350°F and grease an 8×11 or 9×13-inch baking dish.
- Tear the bread into 1-inch pieces* and place in a very large bowl.
- Melt the butter in a large skillet over medium heat. Add the leeks, celery, garlic, salt, and pepper, and sauté for 5 minutes, turning the heat to low halfway through.
- Pour the leek mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Use your hands to toss until coated.
- Pour 1½ cups of the broth evenly over the stuffing and toss to coat. Add the eggs and toss again. The bread should feel pretty wet. If it’s still a bit dry, mix in the remaining ½ cup of broth. The amount you use will depend on how dense and dry your bread was.
- Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until 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 pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.