Description

This Classic Stuffing recipe features crusty sourdough bread baked to a perfect golden crisp and combined with a savory mix of sautéed onions, leeks, garlic, fresh herbs, and a rich egg and broth mixture. Baked to a golden brown finish, this comforting dish is ideal for holidays or any family dinner occasion, delivering a flavorful and moist stuffing with a crisp top layer.

Ingredients

Bread

2 lb. crusty country bread (about 2 loaves), preferably sourdough, cut into 1 1/2" pieces

Vegetables & Aromatics

1 large yellow onion, chopped
2 medium leeks, tough outer layer removed, thinly sliced into half-moons
4 garlic cloves, finely chopped

Dairy & Eggs

6 tbsp. unsalted butter, divided, plus more for greasing dish
2 large eggs
1 1/2 c. whole milk

Liquids & Seasonings

2 1/2 c. low-sodium chicken broth
2 tbsp. mixed chopped fresh herbs (such as sage, rosemary, and/or thyme)
Pinch of crushed red pepper flakes
Kosher salt, to taste
Freshly ground black pepper, to taste

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Instructions

Preheat and prepare bread: Arrange a rack in the center of the oven and preheat it to 350°F. Spread the cut bread pieces evenly between two baking sheets.
Bake bread: Bake the bread for 15 to 20 minutes, tossing halfway through, until the bread is crispy, dry, and the edges are lightly golden.
Sauté vegetables: While bread bakes, melt 3 tablespoons of butter in a medium skillet over medium heat. Cook the chopped onion and sliced leeks for about 7 minutes until softened, stirring occasionally. Add the finely chopped garlic and cook, stirring continuously, for about 1 more minute until fragrant. Season the mixture with kosher salt and freshly ground black pepper. Remove from heat and let cool slightly.
Mix liquids and seasonings: In a medium bowl or a large glass measuring cup, whisk together the eggs, chicken broth, whole milk, fresh chopped herbs, and crushed red pepper flakes. Season generously with kosher salt and freshly ground black pepper.
Prepare baking dish: Increase the oven temperature to 375°F. Grease a 13 x 9 inch baking dish with a thin layer of butter.
Combine all components: Transfer the toasted bread to a very large bowl. Add the sautéed onion and leek mixture along with the egg and broth mixture. Toss everything together until well combined. Let the mixture sit for at least 10 minutes and up to 1 hour to allow the bread to absorb the liquid fully.
Assemble and bake: Transfer the stuffing mixture evenly into the prepared baking dish. Ensure all liquid is incorporated into the dish. Cut the remaining 3 tablespoons of butter into small pieces and dot them evenly over the top of the stuffing. Cover the dish with foil.
Bake the stuffing: Bake covered for 20 minutes. Remove the foil and continue baking for an additional 25 to 30 minutes, or until the top is golden brown and crisp.
Serve: Remove from the oven and serve warm or at room temperature.

Notes

Using day-old or stale bread helps the bread absorb the liquid better without becoming mushy.
Adjust the herbs based on your preference; sage, rosemary, and thyme provide a classic flavor.
If dairy-free or wishing to lighten the dish, milk can be substituted with a non-dairy alternative, but note it may affect texture.
For a vegetarian version, substitute chicken broth with vegetable broth.
To make ahead, prepare the stuffing through step 6, cover tightly, refrigerate overnight, then bake as directed.
Adding sausage, nuts, or dried fruits can customize the stuffing further if desired.