Cooking & Baking

More than a decade after Victoria Granoff introduced this classic Thanksgiving stuffing recipe, it remains a staff and fan favorite. Cooking an entire holiday dinner is time-intensive enough, so this rather minimalistic stuffing gets right to the point, maximizing flavor and texture. As former BA test kitchen director Carla Lalli Music says, it’s “everything you want about stuffing—straight down the middle.” (Catch her making it here.)

We recommend making chicken stock (or turkey stock) ahead of time, if possible. Quality store-bought chicken broth is a suitable alternative; opt for low-sodium varieties to control the seasoning yourself. We won’t concede, however, on the fresh herbs: Fresh parsley, sage, rosemary, and thyme (sing it with us) make this traditional stuffing stand out more than dried herbs ever could—and they’re helpful to have on hand for other Thanksgiving favorites.

Recipe information
Total Time 2 hours 45 minutes
Yield 8–10 servings

Ingredients

¾ cup (1½ sticks) unsalted butter plus more for baking dish
1lb. good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2½ cups chopped yellow onions
1½ cups ¼" slices celery
½ cup chopped flat-leaf parsley
2 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh thyme
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2½ cups low-sodium chicken broth, divided
2 large eggs

Preparation

Step 1

Preheat oven to 250°. Grease a 13x9x2" baking dish with unsalted butter and set aside. Scatter 1 lb. good-quality day-old white bread, torn into 1" pieces (about 10 cups), in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

Step 2

Meanwhile, melt ¾ cup unsalted butter in a large skillet over medium-high heat; add 2½ cups chopped yellow onions and 1½ cups ¼" slices celery to melted butter. Stir often until just beginning to brown, about 10 minutes. Add to bowl with dried bread; stir in ½ cup chopped flat-leaf parsley, 2 Tbsp. chopped fresh sage, 1 Tbsp. chopped fresh rosemary, 1 Tbsp. chopped fresh thyme, 2 tsp. kosher salt, and 1 tsp. freshly ground black pepper. Drizzle in 1¼ cups low-sodium chicken broth and toss gently. Let cool.

Step 3

Preheat oven to 350°. Whisk 2 large eggs and remaining 1¼ cups low-sodium chicken broth in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, 35–40 minutes.

Step 4

Uncover dressing; continue to bake until set and top is golden brown and crisp, 35–45 minutes longer.
Do ahead: Dressing can be baked (before browning) 1 day ahead; uncover and let cool, then cover and chill. Uncover and bake until top is golden brown and crisp, 45–60 minutes.

https://www.bonappetit.com/recipe/simple-is-best-stuffing-dressing

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