Add to bowl with bread stir in herbs, salt, and pepper. Stir often until just beginning to brown, about 10 minutes. Meanwhile, melt ¾ cup butter in a large skillet over medium-high heat add onions and celery. Bake, stirring occasionally, until dried out, about 1 hour. Scatter bread in a single layer on a rimmed baking sheet. Butter a 13x9x2' baking dish and set aside. Feel free to bake this homemade stuffing recipe ahead of time, refrigerate after letting it cool down, then reheat the stuffing at 350☏ just until warmed through while the turkey rests. (But that doesn’t mean you can’t use stale bread!) Stale bread isn’t actually dry, it’s just hard, and it won’t absorb stock at the same rate-so go ahead and give it a spin in the oven, too, if that’s the kind of bread you’re using.įinally, traditional stuffing is baked inside the bird on Thanksgiving baking this version in a casserole dish technically makes it dressing, but it’s your Thanksgiving dinner, so call it whatever you want.

Want to simplify this classic stuffing recipe even further? Go ahead and substitute dried herbs for the fresh ones, we won't tell.įor truly crispy stuffing, it’s important to oven-dry the bread cubes rather than letting them simply go stale on the counter. Toss it all together with beaten eggs, store-bought chicken stock (or vegetable broth for vegetarian stuffing), and a quartet of herbs, including fresh parsley, sage, rosemary, and thyme, and slide it into the oven. The only prep you’ll need to do is dry out the torn loaf of bread in a low oven and sauté diced onions and celery in melted butter.

With all the other side dishes on your holiday table, does your Thanksgiving stuffing recipe really need all those extras? Leave the sausage, pecans, cornbread, sweet potatoes, and dried fruit-we love a cranberry, but save it for the relish-behind in favor of this easy, buttery, vegetarian-friendly mix of torn country or sourdough bread and fresh herbs.

Baked haddock with ritz cracker topping