This Is The Only Stuffing Recipe You'll Ever Need

When it comes to the big Thanksgiving feast, we consider the roast turkey and the sweet potato casserole as sides to the classic stuffing (honestly it’s only anyone’s guess why we only stuffing once a year). A good stuffing makes or breaks Thanksgiving dinner, so here’s what you need to know to make a crowd-pleaser.

What’s the difference between stuffing and dressing?

Yes, is the short answer. Stuffing and dressing are basically the same except that stuffing is traditionally stuffed inside a bird for roasting, and dressing hangs out on the side. But, we prefer to put our stuffing on the side instead of in the bird, making the dishes essentially the same thing. At its simplest, stuffing is a seasoned bread cube mixture of onion and herbs. The first step of making stuffing is simply sautéing celery and onion in plenty of butter (which just might be the most incredible smell ever). Then, you combine those sautéed aromatics with your dried bread, chicken broth, and beaten eggs and toss until everything’s coated and moist before baking.

Do I need to dry my own bread cubes?

You don’t need to, but the key to amazing stuffing is freshly dried bread, not store-bought bread cubes. Cut your favorite type of bread into 1/2″ cubes and lay them out on a baking sheet or in a large bowl. Let them dry out on the counter for about 48 hours or toast them at a very low temperature in the oven (anywhere from 275° to 325°F) until dehydrated. You want them STALE so that they can absorb all the flavors you’re about to inject into them—the chicken broth and veggies will help moisten them.

What kind of bread should I use?

That’s totally up to you! We like using rustic breads like a sourdough boule, baguettes, or French bread, but it’s really a matter of taste. A good white pullman loaf or a homemade bread like a sandwich loaf is also excellent, and challah bread tastes amazing too!

Yields: 8 servings

Prep Time: 25 mins

Total Time: 1 hour 25 mins


  • 2

    baguettes, country, or sourdough bread (1 pound)

  • 8 tbsp.

    butter, plus more for baking dish

  • 1

    large onion, diced (about 2 1/4 cups)

  • 4

    stalks celery, thinly sliced

  • 2

    cloves garlic, minced

  • 1/2 c.

    freshly chopped parsley

  • 1 tbsp.

    freshly chopped sage, minced

  • 1 tbsp.

    fresh thyme leaves, minced

  • 1/2 tbsp.

    freshly chopped rosemary

  • Kosher salt

    Freshly ground black pepper

  • 4 c.

    low-sodium chicken (or vegetable) broth

  • 2

    large eggs, beaten


  1. The day before: Tear or slice bread into 1/4″ cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.)
  2. When you’re ready to make the stuffing: Preheat oven to 350º and butter a large baking dish. In a large skillet over medium heat, melt butter. Add onion and celery and cook until soft and fragrant, 8 minutes. Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, 1 minute more. Season with salt and pepper.
  3. Place bread in a large bowl and add skillet mixture. Toss to combine. In a medium bowl, whisk together chicken broth and beaten eggs and pour over bread mixture. Season generously with salt and pepper and toss until completely coated.
  4. Transfer mixture to prepared baking dish and cover with foil. Bake until cooked through, 45 minutes, then remove foil and cook until bread is golden, 15 to 20 minutes more.

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