Classic Stuffing

The best stuffing can mean something different to everyone, but here at Delish, this recipe is our perfect version of the Thanksgiving side. Let’s also clarify that when I say stuffing, I'm actually referring to dressing. Traditional stuffing should be stuffed inside the turkey and cooked in there, but that isn’t the ideal or even recommended way to cook your Thanksgiving turkey (or stuffing). I've found that you’ll achieve much better results by cooking them separately. By cooking your stuffing in a baking dish, you get crunchy, buttery pieces of bread on top and soft, bread pudding-esque pieces underneath.

Keep reading on for all of our top tips on how to perfect this side, and refer to our article on how to make the best stuffing of your life for even more of our golden rules.

What People Are Saying:
"[It's] an excellent recipe you can tweak it for taste. I like to up the onion by half again and use a lot more fresh sage." - GreenClover

"Using a [mandoline] made the final preparation fast and easy. It was a big hit over a lovely meal. The dressing brought high praise from two trained chefs." - RedFish

How To Make Stuffing

INGREDIENTS

• Bread: Our ideal stuffing is made with a crusty loaf of sourdough. The bread holds up well with all of the liquid and dries out beautifully to get the best results. Brioche is another option that will give stuffing a bit of a sweetness, which adds a nice balance to the heavy savory seasoning.
• Onions: A big yellow onion is the best choice here. It'll incorporate nicely into the stuffing with its more mellow flavor.
• Leeks: Kind of a secret ingredient for my stuffing instead of using celery. Leeks are less fibrous than celery and meld better into the stuffing. Give it a try, I promise you'll love it!
• Garlic: Always a go-to for basically any savory Thanksgiving dish, you gotta include some garlic! Four cloves were the magic number for me, but feel free to adjust to your tastes.
• Chicken Broth: Be sure to seek out low-sodium broth so you can control the seasonings. Even better would be homemade chicken or turkey stock!
• Milk: Whole is ideal here for the best final texture. You can use what you've got on hand of course, but I recommend seeking whole milk when you're out Thanksgiving grocery shopping to get the most of this side dish.
• Herbs: You can use whatever you like! I imagine you might have some leftover sage or rosemary or thyme as you cook through your Thanksgiving dinner—this is another fantastic way to use 'em up.

STEP-BY-STEP INSTRUCTIONS

As I mentioned above, sourdough bread is my go-to for stuffing. First step is to bake it! You'll need 2 sheets, or do this in batches. You want to dry it out, so bake for 15 to 20 minutes.

While that's toasting, it's time to cook the aromatics. Melt some butter, then cook the onions, leeks, and garlic until your kitchen smells amazing and everything is softened.

Time for the liquids: Simply whisk eggs, broth, milk, and some fresh herbs in a large measuring cup. You can use a touch of red pepper for a hint of spice, which I highly recommend, but if you have a spice-averse crowd, you can skip it.

When the bread is done toasting, up the oven temp to 375°. Prepare a 13" x 9" baking dish by coating it with a thin layer of butter.

Time to combine it all together: In a large bowl, mix the bread, aromatics, and liquid ingredients and toss until combined. You can let this sit at room temperature for up to 1 hour if you're planning ahead. Dot with even more butter, then bake until crispy. You can serve this stuffing warm or at room temperature.

Recipe Tips

• Do I have to use day-old bread? I want to use a dry loaf of bread here so it can soak up all of the added liquid I put into this dish. To achieve this, many recipes will call for using one or two-day-old bread that's grown stale. While you can follow that method, if you're in a pinch, you can also dry out your bread the day of. Simply bake the bread pieces, tossing halfway through, until the edges are just starting to turn golden, and the pieces feel dry and crispy.
• Can I add meat to the stuffing? Sure! I debated adding Italian sausage to my stuffing recipe, but wanted to keep it as classic and simple as possible (check out our sausage stuffing if that's more your thing). A few links of cooked hot or sweet Italian sausage crumbled in would amplify your stuffing and help the side serve even more people.
• The key to a crispy top. My ideal stuffing has crunchy, crispy top pieces and a soft middle. To achieve this, I suggest covering your stuffing at first while baking, for around 20 minutes. After, uncover and continue to bake until the top is that gorgeous golden-brown color and has a crisp texture, 25 to 30 minutes more.
• Can I make the stuffing ahead of time? Stuffing is a great Thanksgiving side to prep ahead of time. The bread can be toasted up to 3 days ahead of time; once cooled, store it in an airtight container. You can also assemble your stuffing right before being baked and keep covered in the refrigerator overnight.

Storage

Keep any leftovers covered in the refrigerator for up to 4 days. Reheat portions in the oven at 350° until crisp and warmed through. Looking for leftover ideas? Our Thanksgiving leftovers casserole and Thanksgiving potato skins are here for you.