The Best Thanksgiving Stuffing
The Best Thanksgiving Stuffing
Ingredients
For the Bread Base
- 6 cups cornbread, cubed, left out overnight to stale
- 6 cups sourdough bread, cubed, left out overnight to stale
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Aromatic Base
- 2 sticks unsalted butter
- 1 yellow onion, large, diced
- 6 celery stalks, diced
- 2 leeks, small, or 1 large, sliced
- 6 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
For the Herb-Infused Brown Butter
- 1 stick unsalted butter
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried sage
For Assembly
- 3 cups chicken stock
- 4 large eggs
- 1 teaspoon kosher salt, additional, to taste
- 1/2 teaspoon freshly ground black pepper, additional, to taste
- as needed unsalted butter, for greasing baking dish
Instructions
- 1
Prepare the bread base: If not already done, cube the cornbread and sourdough bread into 1-inch pieces. Spread them out on a large baking sheet and let them sit out overnight to become stale and dry. This is crucial for the stuffing's texture.
- 2
Preheat oven to 300°F. In a large mixing bowl, toss the stale bread cubes with 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper until evenly coated. Spread the seasoned bread cubes in a single layer on a large baking sheet.
⏱️ 5 min•🌡️ 300
- 3
Bake the bread cubes in the preheated oven for about 30 minutes, or until golden brown and crispy, creating homemade croutons. Set aside to cool slightly.
⏱️ 30 min•🌡️ 300
- 4
While the bread toasts, prepare the aromatic base. In a very large pan or Dutch oven, melt 2 sticks of unsalted butter over medium heat. Add the diced yellow onion, diced celery stalks, and sliced leeks. Sauté, stirring occasionally, until the vegetables are translucent and softened, about 8-10 minutes.
⏱️ 10 min
- 5
Stir in the minced garlic and Worcestershire sauce. Cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
⏱️ 2 min
- 6
Transfer the cooked vegetable mixture to a very large mixing bowl. Do not clean the pan yet.
⏱️ 2 min
- 7
Prepare the herb-infused brown butter: In the same pan (without cleaning), melt the remaining 1 stick of unsalted butter over medium heat. Continue to cook, swirling occasionally, until the butter browns and develops a nutty aroma. Watch carefully to prevent burning.
⏱️ 5 min
- 8
Remove the pan from the heat. Immediately stir in the chopped fresh sage, chopped fresh thyme, and dried sage. The residual heat will toast the herbs and infuse their flavors into the brown butter.
⏱️ 1 min
- 9
Pour the herb-infused brown butter into the very large mixing bowl with the sautéed vegetables.
⏱️ 1 min
- 10
Add the toasted bread croutons, chicken stock, and large eggs to the mixing bowl. Sprinkle with 1 teaspoon of additional kosher salt and 1/2 teaspoon of additional freshly ground black pepper. Mix thoroughly by hand, ensuring all ingredients are well combined and the bread absorbs the liquids. Squeeze the bread gently to help it absorb.
⏱️ 5 min
- 11
Prepare a 9x13 inch baking dish by greasing it generously with unsalted butter (you can use the butter wrapper to do this). Transfer the stuffing mixture into the buttered baking dish, spreading it evenly.
⏱️ 3 min
- 12
Cover the baking dish tightly with aluminum foil and let the stuffing soak for at least 30 minutes at room temperature. This allows the flavors to meld and the bread to fully absorb the liquids. (Alternatively, you can refrigerate the covered dish overnight and bake the next day).
⏱️ 30 min
- 13
Preheat oven to 375°F (if not already preheated from step 2, or if baking after refrigeration). Bake the covered stuffing for 30 minutes. Then, remove the foil and continue baking for another 30-45 minutes, or until the top is golden brown and bubbling. A thermometer inserted into the center should read 165°F.
⏱️ 75 min•🌡️ 375
- 14
Let the stuffing rest for 10-15 minutes before serving to allow it to set.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
The Best Thanksgiving Stuffing
Ingredients
For the Bread Base
- 6 cups cornbread, cubed, left out overnight to stale
- 6 cups sourdough bread, cubed, left out overnight to stale
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Aromatic Base
- 2 sticks unsalted butter
- 1 yellow onion, large, diced
- 6 celery stalks, diced
- 2 leeks, small, or 1 large, sliced
- 6 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
For the Herb-Infused Brown Butter
- 1 stick unsalted butter
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried sage
For Assembly
- 3 cups chicken stock
- 4 large eggs
- 1 teaspoon kosher salt, additional, to taste
- 1/2 teaspoon freshly ground black pepper, additional, to taste
- as needed unsalted butter, for greasing baking dish
Instructions
- 1
Prepare the bread base: If not already done, cube the cornbread and sourdough bread into 1-inch pieces. Spread them out on a large baking sheet and let them sit out overnight to become stale and dry. This is crucial for the stuffing's texture.
- 2
Preheat oven to 300°F. In a large mixing bowl, toss the stale bread cubes with 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of freshly ground black pepper until evenly coated. Spread the seasoned bread cubes in a single layer on a large baking sheet.
⏱️ 5 min•🌡️ 300 - 3
Bake the bread cubes in the preheated oven for about 30 minutes, or until golden brown and crispy, creating homemade croutons. Set aside to cool slightly.
⏱️ 30 min•🌡️ 300 - 4
While the bread toasts, prepare the aromatic base. In a very large pan or Dutch oven, melt 2 sticks of unsalted butter over medium heat. Add the diced yellow onion, diced celery stalks, and sliced leeks. Sauté, stirring occasionally, until the vegetables are translucent and softened, about 8-10 minutes.
⏱️ 10 min - 5
Stir in the minced garlic and Worcestershire sauce. Cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
⏱️ 2 min - 6
Transfer the cooked vegetable mixture to a very large mixing bowl. Do not clean the pan yet.
⏱️ 2 min - 7
Prepare the herb-infused brown butter: In the same pan (without cleaning), melt the remaining 1 stick of unsalted butter over medium heat. Continue to cook, swirling occasionally, until the butter browns and develops a nutty aroma. Watch carefully to prevent burning.
⏱️ 5 min - 8
Remove the pan from the heat. Immediately stir in the chopped fresh sage, chopped fresh thyme, and dried sage. The residual heat will toast the herbs and infuse their flavors into the brown butter.
⏱️ 1 min - 9
Pour the herb-infused brown butter into the very large mixing bowl with the sautéed vegetables.
⏱️ 1 min - 10
Add the toasted bread croutons, chicken stock, and large eggs to the mixing bowl. Sprinkle with 1 teaspoon of additional kosher salt and 1/2 teaspoon of additional freshly ground black pepper. Mix thoroughly by hand, ensuring all ingredients are well combined and the bread absorbs the liquids. Squeeze the bread gently to help it absorb.
⏱️ 5 min - 11
Prepare a 9x13 inch baking dish by greasing it generously with unsalted butter (you can use the butter wrapper to do this). Transfer the stuffing mixture into the buttered baking dish, spreading it evenly.
⏱️ 3 min - 12
Cover the baking dish tightly with aluminum foil and let the stuffing soak for at least 30 minutes at room temperature. This allows the flavors to meld and the bread to fully absorb the liquids. (Alternatively, you can refrigerate the covered dish overnight and bake the next day).
⏱️ 30 min - 13
Preheat oven to 375°F (if not already preheated from step 2, or if baking after refrigeration). Bake the covered stuffing for 30 minutes. Then, remove the foil and continue baking for another 30-45 minutes, or until the top is golden brown and bubbling. A thermometer inserted into the center should read 165°F.
⏱️ 75 min•🌡️ 375 - 14
Let the stuffing rest for 10-15 minutes before serving to allow it to set.
⏱️ 15 min