Greatest Stuffing Recipe – Love and Lemons

The BEST Thanksgiving stuffing! Primarily based on my household’s basic recipe, it is wealthy and savory, made with recent herbs, celery, butter, and leeks.

If I informed you {that a} basic stuffing recipe was my favourite a part of Thanksgiving dinner, would you imagine me? Nicely, it’s true! As a child, I fell in love with my grandma’s stuffing recipe. Made with onion, celery, and dried herbs, it was easy and scrumptious. It had a crisp, golden layer of bread on prime, with a moist and gooey middle beneath. Wealthy, savory taste stuffed each chunk.

My mother nonetheless makes this selfmade stuffing recipe for my household’s Thanksgiving yearly. As a result of I find it irresistible a lot, I wished to develop my very own spin to share with all of you! I didn’t make many modifications—I swapped out the onions for leeks and dried herbs for recent ones, and I used crusty sourdough bread.

When my mother tried my model for the primary time, she stated, “You took our stuffing recipe, and also you made it higher!” I hope you find it irresistible as a lot as we do.

Stuffing Recipe Elements

Not like the stuffing recipes I’ve shared prior to now (see right here or right here), this one is pretty conventional. I make it with these fundamental substances:

• Bread, in fact! Keep away from pre-sliced sandwich bread for this recipe. You need a sort of bread that’s crusty and flavorful, ideally sourdough or French bread. Stale bread works finest right here, so I like to recommend shopping for it one to 3 days prematurely.
• Butter – I like to make use of salted butter right here, however be happy to make use of unsalted butter if you happen to want. In that case, season the stuffing with an additional 1/4 teaspoon salt.
• Leeks – I like their candy, oniony taste with the herbs and celery on this recipe. Should you don’t prepare dinner with leeks usually, try this submit to discover ways to lower and clear them!
• Celery – A stuffing important.
• Garlic – For sharp depth of taste.
• Recent herbs – Rosemary, sage, thyme, and parsley fill this Thanksgiving stuffing with a mouthwatering mixture of earthy, recent, and savory flavors. You’ll by no means make stuffing with dried herbs once more!
• Vegetable broth – To moisten the bread.
• Eggs – They add richness and moisture, serving to to create the stuffing’s irresistible gooey middle.
• And sea salt and recent black pepper – To make all of the flavors pop!

Discover the entire recipe with measurements under.

Make Stuffing

This Thanksgiving stuffing recipe is tremendous easy to make! Right here’s the way it goes:

First, tear the bread. Sure, tear together with your palms, not lower with a knife! I want the look of torn bread to excellent little bread cubes, and I like how the craggy edges catch the melted butter and herbs. After you tear it, place the bread in a really giant bowl.

• Tip: In case your bread isn’t stale, unfold the torn items in a single layer on a big baking sheet. Bake for 10 to fifteen minutes in a 350°F oven to dry them out a bit. Then, proceed with the recipe!

Subsequent, prepare dinner the leeks. Soften the butter in a big skillet over medium warmth. Stir within the leeks, celery, garlic, salt, and pepper, and sauté for five minutes, or till the greens soften. I flip the warmth to low midway by to keep away from browning the leeks.

Then, season the bread! Pour the leek combination over the dried bread and add the recent herbs. Use your palms to toss all of it collectively, coating the bread with the butter and herbs. Pour 1 1/2 cups of the broth over the bread, and toss once more. Add the eggs, and toss once more. At this stage, the bread needs to be very moist. If it feels dry in any respect, add a further 1/2 cup broth.

Lastly, bake! Switch the bread combination to a greased baking dish and prepare it in a thick, even layer. Drizzle the highest with melted butter, cowl, and bake for half-hour at 350°F. Should you’re like me, and you want your stuffing to have a crispy, golden brown prime, uncover the dish and bake for five to 10 minutes extra.

Take pleasure in!

Greatest Stuffing Recipe Ideas

• Use day-old bread. This stuffing recipe comes out finest once you make it with day- (or days-) previous bread. As a result of it’s drier than fresh-baked bread, it actually soaks up the flavors of the buttery leeks, broth, and herbs. So plan forward! Purchase or make your bread one to 3 days prematurely.
• Uncover the pan for a crispy prime. Certainly one of my favourite issues about Thanksgiving stuffing is how the crispy prime contrasts with the moist, gooey inside. To get the highest of your stuffing good and crisp, uncover the casserole dish for the previous few minutes of baking.
• Double it if it is advisable to. Should you’re feeding a crowd of stuffing lovers, or if you wish to have loads of leftovers, go forward and double this recipe. It’s sufficient for 8 decent-sized parts, however you may want seconds. At the very least, I at all times do. 🙂

Extra Favourite Thanksgiving Recipes

You might make this stuffing recipe anytime throughout the fall or winter, but it surely’s excellent for Thanksgiving. Spherical out your feast with a number of of those scrumptious Turkey Day facet dishes:

Greatest Stuffing Recipe

Prep Time: 20 minutes minutes

Cook dinner Time: 40 minutes minutes

Whole Time: 1 hour hr

Serves 8

This basic stuffing recipe is the BEST Thanksgiving facet dish! Leeks, celery, and recent herbs fill it with wealthy, savory taste.

• 1 small loaf (1 pound) day-old crusty sourdough bread, not sandwich bread
• ½ cup salted butter, plus 1 tablespoon melted butter for topping
• 2 leeks, halved, thinly sliced, and rinsed properly (2 cups)
• 4 celery stalks, diced (1¾ cups)
• 3 garlic cloves, chopped
• ¾ teaspoon sea salt
• ½ teaspoon freshly floor black pepper
• ¼ cup chopped recent sage
• Heaping ¼ cup chopped recent parsley
• 1 teaspoon chopped recent rosemary
• 1 teaspoon recent thyme leaves
• 1½ to 2 cups vegetable broth
• 2 giant eggs, crushed

Cook dinner ModeForestall your display screen from going darkish

• Preheat the oven to 350°F and grease an 8×11 or 9×13-inch baking dish.
• Tear the bread into 1-inch items* and place in a very giant bowl.
• Soften the butter in a giant skillet over medium warmth. Add the leeks, celery, garlic, salt, and pepper, and sauté for five minutes, turning the warmth to low midway by. Pour the leek combination over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Use your palms to toss till coated. Pour 1½ cups of the broth evenly over the stuffing and toss to coat. Add the eggs and toss once more. The bread ought to really feel fairly moist. If it’s nonetheless a bit dry, combine within the remaining ½ cup of broth. The quantity you employ will depend upon how dense and dry your bread was.

• Switch the combination to the baking dish. If making forward, cease right here, cowl the dish with foil, and retailer within the fridge till able to bake.

• When able to bake, drizzle the 1 tablespoon melted butter on prime and bake, lined, for half-hour. If the stuffing continues to be fairly moist, uncover the dish and bake for five to 10 extra minutes to crisp the highest a bit.

*In case your bread isn’t stale, unfold the torn items in a single layer on a big baking sheet. Bake for 10 to fifteen minutes in a 350°F oven to dry them out a bit earlier than continuing with the recipe.