Description

This Best Stuffing Recipe is a savory, herb-filled side dish perfect for Thanksgiving or any festive meal. Made with crusty sourdough bread, sautéed leeks, celery, garlic, fresh herbs, and a moist blend of vegetable broth and eggs, it bakes to a golden, crispy finish that complements any main course.

Ingredients

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Bread

1 small loaf (1 pound) day-old crusty sourdough bread (not sandwich bread)

Vegetables and Aromatics

2 leeks (halved, thinly sliced, and rinsed well) (2 cups)
4 celery stalks (diced) (1 3/4 cups)
3 garlic cloves (chopped)

Herbs and Seasonings

3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh sage
Heaping 1/4 cup chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves

Liquids and Binders

1/2 cup salted butter (plus 1 tablespoon melted butter for topping)
1 1/2 to 2 cups vegetable broth
2 large eggs (beaten)

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Instructions

Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease an 8×11 or 9×13-inch baking dish to prevent sticking and set aside.
Prepare Bread: Tear the day-old sourdough bread into 1-inch pieces and place them in a very large bowl. This will serve as the base of your stuffing.
Sauté Vegetables: In a large skillet, melt ½ cup salted butter over medium heat. Add sliced leeks, diced celery, chopped garlic, sea salt, and black pepper. Sauté for 5 minutes, lowering the heat halfway through to avoid burning, until the vegetables are softened and fragrant.
Combine with Bread and Herbs: Pour the sautéed vegetable mixture over the torn bread. Sprinkle fresh sage, parsley, rosemary, and thyme over everything. Use your hands to gently toss and coat the bread with the flavorful vegetables and herbs evenly.
Add Broth and Eggs: Pour 1½ cups of vegetable broth evenly over the stuffing and toss to moisten all the bread pieces. Add the beaten eggs and toss again to thoroughly combine. The mixture should feel quite wet; if it is still dry, mix in the remaining ½ cup of broth as needed, depending on bread density.
Transfer to Baking Dish: Move the stuffing mixture into your prepared baking dish. If you’re not baking immediately, cover the dish with foil and refrigerate to make ahead.
Bake Stuffing: When ready to bake, drizzle the reserved 1 tablespoon of melted butter over the top for extra richness. Cover the dish with foil and bake in the preheated oven for 30 minutes to cook through and meld flavors.
Crisp the Top: If the stuffing looks wet after 30 minutes, uncover the dish and continue baking for an additional 5 to 10 minutes to crisp up the top layer, adding a delightful texture.

Notes

This classic stuffing recipe is the BEST Thanksgiving side dish, filled with rich, savory flavors from leeks, celery, and fresh herbs.
Using day-old crusty bread is crucial to prevent sogginess and achieve the perfect texture.
You can prepare the stuffing mixture ahead of time and refrigerate before baking to save time on the day of your meal.
Adjust the amount of broth depending on how dry your bread is to ensure the mixture is moist but not soggy.
For added flavor, consider adding sautéed mushrooms or toasted nuts to the mixture.

Nutrition

Serving Size: 1/8 recipe (approximately 150g)
Calories: 220 kcal
Sugar: 2 g
Sodium: 350 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 55 mg