Like the boxed stuff, but so much better. This is the only stuffing recipe you’ll need on Thanksgiving — or any day.
Serves6 to 8
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Turkey gets the magazine covers and the big platters, but let’s be real — stuffing is the star of the show, at least on my Thanksgiving table. And when I say stuffing, I mean the most classic, herby, moist, and fragrant bread stuffing — just like what you get out of the box, but even better.
Here’s how to make that stuffing you crave, the one that is so indelibly connected with Thanksgiving, any time you like. It’s remarkably simple, and oh so good.
What Makes this Stuffing Recipe the Best?
People get serious about their stuffing. Oysters? Sausage? Cornbread? Keep ’em off my table. But I know that others feel differently. However, I would argue that for a majority of Americans (sweeping generalizations, love them) this taste of herbs and onion, so similar to classic Stove Top from a box, is the taste that is quintessentially Thanksgiving.
We set out to recreate that taste in a simple, from-scratch recipe that can be prepped ahead and baked while the turkey finishes.
Now, some nomenclature. Stuffing is what I call the bready-casserole-goodness that soaks up gravy and sits besides the turkey. Technically, however, this is just bread dressing. It’s only stuffing if it’s baked inside the turkey, which I almost never do. But I don’t let the name trip me up; stuffing this is, to me, and it will always remain so. If it confuses you, though, then dressing it is.
The Key to Great Thanksgiving Stuffing: The Broth
Now, I can’t give you this recipe without one big caveat, and that is broth. A simple stuffing or bread dressing like this one has a bare handful of ingredients, so they really have to count. The single biggest boost you can give your homemade stuffing is turkey broth.
Sure, boxed chicken or vegetable broth will do just fine, but the best stuffing is made with rich, savory, homemade turkey broth — the richer, the better. That flavor is what you want.
Why Doesn’t This Stuffing Cook Inside the Turkey?
I don’t stuff my turkey partly because there are very real health hazards and a need to make sure that stuffing is completely cooked. It also makes the turkey cook more slowly.
What Temperature Should You Cook Stuffing?
This stuffing bakes at 375°F. You’ll bake it covered with aluminum foil for the first 25 minutes, which ensures it stays moist. Then, to give it that nice golden-brown color, you’ll bake it uncovered for the final 15 minutes.
Can You Make This Stuffing Ahead of Time?
Yes! This stuffing can be completely assembled in a casserole dish and refrigerated overnight or up to 24 hours in advance. If you’re baking it directly from the refrigerator, add about 10 extra minutes to the baking time. If you’re baking it from room temperature, you can bake it as directed. We don’t recommend freezing this stuffing.
