Best Stuffing Recipe
This Best Stuffing Recipe is a celebration of cozy comfort and irresistible flavor, perfect for any gathering. Fresh sage, thyme, and buttery bread cubes come together in just 20 minutes of prep, making it a stress-free addition to your meal.
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 8x11 or 9x13-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.
Tried this recipe?Let us know how it was!