Description
This classic make-ahead stuffing is golden and crispy on top with a soft, savory middle. Perfect for Thanksgiving, it can be kept traditional or enhanced with optional crunchy, sweet, or smoky ingredients. Easy to prepare in advance and bake when ready, this stuffing is a crowd-pleaser with a rich vegetable base, bread, and flavorful seasonings.
Ingredients
The Basics
- 16 slices bread (preferably challah, French, Italian, or plain white)
- 1 cup chicken stock or broth (or vegetable broth for vegetarian option)
Vegetable Mixture
- 1/2 cup butter (1 stick) or neutral olive oil/canola oil
- 1 large sweet onion (or 2 medium)
- 3 cloves garlic, finely chopped
- 3 stalks celery
- 1 cup chopped red peppers and/or mushrooms (optional)
Seasonings
- 1 teaspoon dried thyme
- 2 teaspoons ground poultry seasoning (or more to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon salt or to taste (adjust depending on broth saltiness)
Optional Add-Ins
- 8 ounces canned water chestnuts, drained and chopped
- 2 hot dogs or cooked sausages, cut into 1/2 inch pieces (for smoky flavor)
- 1 apple, cored and chopped (skin on)
- 1/2 cup chopped parsley
- 3 tablespoons extra butter or turkey drippings (optional)
Instructions
- Prepare Bread Cubes: Toast bread slices in a 300°F (149°C) oven for 20-30 minutes until crisp and nicely browned, depending on bread thickness. Once toasted, rip or cut into 1/2 inch (1.27 cm) pieces.
- Prepare Vegetable Mixture: While toasting bread, chop celery, onions, and any additional vegetables into large chunks and finely process them in a food processor or chop finely by hand. Melt butter in a large skillet over medium-high heat, then sauté vegetables, garlic, and seasonings until tender and most liquid evaporates, about 8-10 minutes.
- Assemble the Stuffing: In a large bowl, combine bread cubes, cooked vegetable mixture, water chestnuts, hot dogs (if using), and parsley. Gradually add broth, mixing well and allowing bread to absorb the liquid until stuffing is moist but not mushy. Adjust seasoning and add more poultry seasoning if desired. If baking immediately, mix in diced apple now.
- Bake Stuffing: Preheat oven to 350°F (177°C). Grease or spray a large casserole dish (9 x 13 inches). Transfer stuffing to the dish, cover, and bake for 25 minutes. Remove cover, drizzle with turkey drippings or dot with butter if desired, then bake uncovered for an additional 10-15 minutes until top is browned. Garnish with fresh herbs before serving.
- Make Ahead Option: Prepare the stuffing up to 2 days ahead and refrigerate covered or freeze for up to 1 month. If frozen, thaw before baking and add a splash of broth if dry. Mix in apples just before baking if used. Reheat leftovers in microwave or covered in a 325°F (163°C) oven for best results.
Notes
- Any bread works but avoid multigrain for best texture. Shortcut: Use store-bought toasted bread cubes (~5-6 cups or ~200g).
- Broth alternatives: vegetable broth for vegetarian versions.
- If no poultry seasoning available, substitute with ¾ tsp sage, ½ tsp thyme, ½ tsp marjoram or oregano, ¼ tsp rosemary, plus pinch of nutmeg and black pepper.
- Variations: Add raisins or dried cranberries (about ½ cup/85g) for sweetness; mushrooms for umami; red peppers for color.
- For a custardy texture, whisk 2 eggs with broth before mixing into stuffing.
- Vegetarian option: Use vegetable broth and omit hot dogs or substitute with plant-based sausages.
- Texture tweak: Bake stuffing in a shallow pan for extra crispy edges or deep dish for softer center.
- Leftovers can be refrigerated up to 3 days and reheated properly.