Stuffing Variations
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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
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.
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.
crusty country bread (about 2 loaves), preferably sourdough, cut into 1 1/2" pieces
unsalted butter, divided, plus more for dish
large yellow onion, chopped
medium leeks, tough outer layer removed, thinly sliced into half-moons
cloves garlic, finely chopped
Kosher salt
Freshly ground black pepper
large eggs
low-sodium chicken broth
whole milk
mixed chopped fresh herbs, such as sage, rosemary, and/or thyme
Pinch of crushed red pepper flakes
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