Turkey gets the magazine covers and the enormous platters, but how about we be real — stuffing is the star of the show, in any event on my table. Furthermore, when I say stuffing, I mean the most classic, herby, moist, and fragrant bread stuffing — just like what you escape the container, but even better.
Here’s how to make that stuffing you pine for, the one that is so permanently associated with Thanksgiving, whenever you like. It’s astoundingly simple, and very good.
Stuffing vs. Dressing
Presently, some classification. Stuffing is the thing that I call the bready-casserole-goodness that soaks up sauce and sits besides the turkey. Actually, however, this is just bread dressing. It’s possibly stuffing if it’s prepared inside the turkey, which I almost never do.
But I don’t give the name a chance to entangle me; stuffing this is, to me, and it will always remain so. If it confuses you, however, at that point dressing it is.
What Makes This the Very Best?
Individuals quit fooling around about their stuffing. Oysters? Sausage? Cornbread? Keep them off my table. But I realize that others feel differently. However, I would contend that for a majority of Americans (sweeping generalizations, love them) this taste of herbs and onion, so similar to classic Stove Top from a case, is the taste that is quintessentially Thanksgiving.
We set out to recreate that taste in a simple, from-scratch recipe that can be prepared ahead and heated while the turkey finishes.
The speculative chemistry of this recipe is really great — when you’re blending dried bread, herbs, and butter, it doesn’t seem possible that every last bit of it will meet up in that silky, homestyle stuffing you desire. But pour in a good measure of turkey stock and butter, and suddenly this is a moist and feathery Thanksgiving classic.
The Key to Great Homemade Stuffing: The Broth
Presently, I can’t give you this recipe without one major caveat, and that is stock. A simple stuffing or bread dressing like this one has an uncovered bunch of ingredients, so they really need to check. Furthermore, the single biggest boost you can give your hand crafted stuffing is turkey juices.
Sure, boxed chicken or vegetable stock will do just fine, but the best stuffing is made with rich, savory, hand crafted turkey juices — the more extravagant, the better. That flavor is the thing that you need.Print
Classic Sage Stuffing
- Freshly ground black pepper
- 1 teaspoon
- 2 large eggs
- 2 cups low-sodium turkey,chicken,or vegetable broth
- Leaves from 4 sprigs fresh thyme
- 1/4 cup finely chopped fresh sage leaves
- 4 cloves arlic, minced
- 4 large stalks celery, diced
- 2 large yellow onions (about 1 pound), diced
- 6 tablespoons
unsalted butter, divided
- 1 (18-ounce, 8-inch round) loaf rustic bread,
cut into 1-inch cubes (about 10 cups)
- Dry the bread. Arrange a rack in the middle of the oven and heat to 225°F. Spread the bread cubes on a large, rimmed baking sheet in an even layer. Bake until quite crisp, stirring every 30 minutes, about 90 minutes total. After removing the bread from the oven, turn up the oven temperature to 375°F.
- Cook, the onion, celery, and garlic until tender. Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the onions, celery, and garlic and cook, stirring occasionally, until very soft, about 10 minutes.
- Add the herbs. Stir in the sage and thyme and cook for 2 minutes more. Remove from the heat.
- Mix the toasted bread cubes with the onion mixture. Transfer the toasted bread to a large bowl. Add the onion mixture and fold to combine.
- Whisk the eggs and broth, and mix in. Place the broth, eggs, and salt in a medium bowl, season with a generous amount of pepper, and whisk to combine. Pour over the bread mixture and stir until evenly combined.
- Put into a baking dish and top with more butter. Lightly grease a 9×13-inch or 3-quart baking dish. Transfer the bread mixture into the baking dish and spread into an even layer. Melt the remaining 2 tablespoons of butter and drizzle over the top.
- Cover and bake. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Uncover and bake until the top is golden-brown, about 15 minutes more.
- Rest before serving. Let the dressing cool for 10 minutes before serving.
Make ahead: The dressing can be completely assembled and refrigerated overnight or up to 24 hours. When ready to bake, arrange a rack in the middle of the oven and heat to 375°F. Bake covered for 25 minutes. Remove foil and bake for 15 more minutes or until top is lightly browned. If you are baking the dressing directly from the refrigerator, expect to add 10 extra minutes baking time. Let stand 10 minutes before serving.