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

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

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.
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.
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.
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.
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.
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