Sarah – I’m back with the new recipe for this week. It’s my Classic Stuffing Recipe. I know there are a lot of thanksgiving stuffing recipes but this is what i call a classic stuffing recipe. When I first started hosting thanksgiving I would get the store-bought one but when I started experimenting with stuffing recipe. I saw the homemade one is a win win because it gives so much flavor as compare to the store bought one.
WHAT MAKES A REALLY GREAT CLASSIC STUFFING RECIPE?
For me it’s has to be perfect not to soggy and not too crispy. I really want to be slightly soft with some toasty edges on top just the perfect amount not too toasty though. Good stuffing is like extremely essential to any thanksgiving meal, as Siman and Garfunkel sing “Parsley, Sage, Rosemary, and Thyme…” Thanksgiving is all about the sides.
WHY ARE THERE EGGS IN STUFFING?
Eggs works like a binder, they bind everything together to keep everything in place. You can’t have stuffing without eggs. In addition, eggs prevent the stuffing to be crumbly.
HOW DO YOU MAKE THE BREAD STALE FOR STUFFING?
Drying the bread before making the stuffing is crucial for texture and flavor. If you plan ahead, you can simply leave the bread cubes out on the counter for a few days to become stale. Otherwise, spread them out on baking sheets and dry in a 300-degree oven for 30 to 60 minutes.
WHICH BREAD TO USE FOR THIS STUFFING RECIPE?
I personally use garlic roasted baguette for this recipe. The garlic flavor is mind-blowing in this recipe. I swear if you try this you will never go back to buying any other baguette for this recipe. I am 100 % sure of that.
CAN I USE DRIED HERBS INSTEAD OF FRESH HERBS?
I only use Italian seasoning for one step of this recipe. However, where the recipe says fresh herbs are needs I strongly urge you to add fresh herbs in your recipe. It’s a game changer, I promise.
Classic Stuffing Recipe is one of my favorite thanksgiving recipes. I’m extremely proud of it. We have a lot of Thanksgiving recipes on our blog like: Pumpkin Bread , Banana Chocolate Chip Bread , and Green Bean Casserole . If you have any questions about our recipes, techniques, recipe request, or you just want to say hi! Please feel free to message us and As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too, @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback.
Classic Stuffing Recipe
- 1 lbs roasted garlic bread loaf cut into 1/4-1/2 inch (if you can't find a roasted garlic bread loaf then sourdough bread loaf would work as well)
- 2 sticks butter
- 1 medium onion finely chopped
- 4 celery sticks chopped
- 4 cloves garlic minced
- 1 tbsp italian seasoning
- 1 tbsp fresh thyme chopped (discard the stem)
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh basil chopped
- 2 eggs
- 2 cup chicken stock
- salt and pepper as needed
- Preheat the oven to 275 degrees, place the bread cubes on a baking tray that's lined with parchment paper and pop them in the oven. Allow them to dry out for about 45 minutes making sure to toss them around half way though.
- In a medium bowl, whisk the eggs and italian seasoning.
- Add the chicken stock and whisk together.
- Set aside.
- In a large skillet heated over medium heat, add the butter and allow it to melt.
- Now you are going to add garlic and saute it until it's golden to light brown
- Next add the onions and celery along with italian seasoning, salt, and pepper and sauté for about 5 to 7 minutes or until they cook down a bit.
- Sauté until vegetables are soft.
- Turn off the stove.
- Pour the onion celery mixture into the large bowl with the bread along with the chicken broth and eggs mixture.
- Add the parsley, rosemary, thyme, salt, and pepper. Stir together.
- Grease the baking pan with butter
- Pour the mixture that you just made into prepared greased baking pan.
- Cover with foil and bake for 35 minutes at 350 degrees
- Remove foil and bake for another 10 minutes until top is golden brown and middle is set.
- Broil for 1-2 minutes (keep watching with the oven light on. Stay close to oven.)