Classic Stuffing Recipe
This classic stuffing recipe features crusty country bread toasted to perfection and combined with sautéed onions, leeks, garlic, fresh herbs, and a rich custard of eggs, broth, and milk. Baked to a golden crispy top with a moist center, it’s a traditional American side dish perfect for holiday meals or family dinners.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5-10 minutes
- Total Time: 1 hour 30-35 minutes
- Yield: About 12 side servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Bread
- 2 lb crusty country bread or sourdough, cut into 1½-inch pieces
Vegetables and Herbs
- 1 large yellow onion, chopped
- 2 medium leeks, white and light green parts rinsed and thinly sliced
- 4 garlic cloves, finely chopped
- 2 tbsp chopped fresh sage, rosemary, and thyme, combined
Liquids and Eggs
- 2 large eggs
- 2½ cups low-sodium vegetable broth
- 1½ cups whole milk
Fats and Seasoning
- 6 tbsp unsalted butter, plus more for buttering the baking dish
- Kosher salt and black pepper, to taste
Instructions
- Toast the bread: Preheat the oven to 350°F (175°C). Spread the bread pieces evenly over two baking sheets and toast in the oven for 15–20 minutes, tossing halfway through to ensure even browning. This helps the bread absorb the egg mixture later without becoming soggy.
- Prepare the baking dish: Increase the oven temperature to 375°F (190°C). Butter a 9 × 13-inch baking dish thoroughly to prevent sticking and add flavor.
- Sauté the vegetables: In a large skillet, melt 4 tablespoons of the butter over medium heat. Add the chopped onion and sliced leeks, cooking until they are soft and translucent. Stir in the garlic and cook for an additional minute. Season the mixture with kosher salt and black pepper to taste.
- Mix the custard: In a large bowl, whisk together the eggs, low-sodium vegetable broth, whole milk, and the combined chopped fresh sage, rosemary, and thyme to form the egg custard base.
- Combine and assemble: Toss the toasted bread cubes with the sautéed vegetables, then pour the egg mixture over the bread and vegetables. Stir gently to combine everything evenly. Transfer this mixture to the prepared baking dish and dot the top with the remaining 2 tablespoons of butter.
- Bake the stuffing: Cover the baking dish with foil and bake for 20 minutes. Then remove the foil and bake uncovered for an additional 25–30 minutes, or until the top is crisp and golden and the center reaches an internal temperature of 165°F (74°C), ensuring it’s cooked through.
Notes
- Allow the toasted bread to cool slightly before combining with the egg mixture to prevent the eggs from cooking prematurely.
- Using low-sodium vegetable broth helps control the saltiness of the stuffing, adjust seasoning after baking if needed.
- This stuffing can be made a day ahead; assemble it and refrigerate covered, then bake as directed.
- For a non-vegetarian variation, substitute vegetable broth with chicken broth.
Find it online: https://lauracooks.com/classic-stuffing-recipe/