Thanksgiving Stuffing Recipe

Introduction

This Thanksgiving stuffing recipe is a comforting blend of crispy sourdough, aromatic herbs, and savory vegetables. It’s easy to prepare and bakes to golden perfection, making it a perfect side dish for your holiday feast.

Ingredients

• 250g butter, plus extra for the dish
• 500g stale bread, cut into 4cm cubes (we used sourdough)
• 2 onions, finely chopped
• 4 celery sticks, finely chopped
• Handful of sage leaves, finely chopped
• 4 rosemary sprigs, needles picked and finely chopped
• 400ml chicken stock
• 2 eggs

Instructions

1. Step 1: Heat the oven to 140C/120C fan/gas 1 and lightly butter a deep 20 x 30cm baking dish. Spread the bread cubes on a baking sheet and bake for 40 minutes until crisp and dry.
2. Step 2: Melt three-quarters of the butter in a large pan over medium heat. Add the onions and celery with a pinch of salt, cooking for 10 minutes until softened.
3. Step 3: Stir in the chopped sage and rosemary, then season with plenty of black pepper. Add the toasted bread and toss to combine.
4. Step 4: Pour in half the chicken stock and toss again. Transfer the mixture to the prepared baking dish and let it cool slightly.
5. Step 5: Increase the oven temperature to 180C/160C fan/gas 4. Whisk together the remaining chicken stock and eggs, then pour evenly over the stuffing.
6. Step 6: Dot the remaining butter over the top, cover with foil, and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes, until the stuffing is golden on top.

Tips & Variations

• Use day-old sourdough bread for a crispy texture and depth of flavor.
• Add cooked sausage or chestnuts for a richer stuffing variation.
• For a vegetarian version, substitute chicken stock with vegetable stock.
• Chop herbs finely to distribute their flavor evenly throughout the stuffing.

Storage

Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, place stuffing in an ovenproof dish and warm at 180C/160C fan for about 15-20 minutes until heated through and crisp on top.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffing ahead of time?

Yes, you can assemble the stuffing a day in advance. Keep it covered in the refrigerator and bake it just before serving for best results.

What bread works best for stuffing?

Stale sourdough or any crusty bread is ideal as it soaks up the flavorful stock without becoming mushy.

Thanksgiving Stuffing Recipe

---

★★★★★

4.9 from 78 reviews

• Author: Jack
• Total Time: 2 hours
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

This classic Thanksgiving stuffing recipe features crispy baked sourdough cubes combined with sautéed onions, celery, and aromatic herbs, soaked in flavorful chicken stock and enriched with eggs and butter for a moist, golden-brown finish. It’s baked to perfection in the oven, making a deliciously savory side dish to complement your holiday feast.

---

Ingredients

Scale 1x2x3x

For the Stuffing

• 250g butter, plus extra for greasing
• 500g stale bread (sourdough recommended), cut into 4cm cubes
• 2 onions, finely chopped
• 4 celery sticks, finely chopped
• Handful of sage leaves, finely chopped
• 4 rosemary sprigs, needles picked and finely chopped
• 400ml chicken stock
• 2 eggs

---

Instructions

1. Prepare the bread: Preheat the oven to 140°C (120°C fan/gas mark 1). Lightly butter a deep 20 x 30 cm baking dish. Spread the bread cubes evenly on a baking sheet and bake for 40 minutes until the bread is crisp and dry.
2. Sauté the vegetables: Melt three-quarters of the butter in a large pan over medium heat. Add the finely chopped onions and celery with a pinch of salt, cooking for about 10 minutes until softened.
3. Add herbs and combine: Stir the chopped sage and rosemary into the softened vegetables. Season generously with black pepper. Add the toasted bread cubes to the pan and toss well to combine.
4. Add stock and transfer: Pour half of the chicken stock over the mixture and toss again. Transfer the stuffing mixture to the prepared baking dish and let it cool slightly.
5. Prepare the egg and stock mixture: Increase the oven temperature to 180°C (160°C fan/gas mark 4). Whisk together the remaining chicken stock and the eggs until well combined.
6. Bake the stuffing: Pour the egg and stock mixture evenly over the stuffing in the dish. Dot the remaining butter on top. Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 30 minutes, or until the stuffing is golden brown and cooked through.

Notes

• Using stale bread helps absorb the stock better without turning soggy.
• You can substitute chicken stock with vegetable stock to make it vegetarian-friendly.
• Fresh herbs give the best flavor but dried herbs can be used in a pinch—use about one-third of the amount.
• Covering with foil during the initial baking step helps retain moisture.
• Allow the stuffing to cool slightly before adding the egg mixture to prevent scrambling.

• Prep Time: 20 minutes
• Cook Time: 1 hour 40 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: Thanksgiving stuffing, classic stuffing, baked stuffing, holiday side dish, sourdough stuffing, herb stuffing, chicken stock stuffing