This easy stuffing recipe is made with cubed challah bread for a rich and flavorful Thanksgiving side dish recipe.
I love a rich stuffing at Thanksgiving. In terms of texture, I’m definitely on the team with moist, almost bread pudding texture. It’s why I choose challah or brioche bread. You can use your favorite bread here, I just love the decadence a richer bread offers.
How to make this easy stuffing recipe:
I love stuffing because it’s pretty easy to throw together. In my experience, it’s pretty hard to mess it up, and it always tastes so delicious with turkey gravy.
What you need
- Bread: I use challah or brioche, but you can use sourdough or your favorite Italian or French bread loaf. You want a somewhat sturdy bread, so avoid options like white sandwich bread.
- Aromatics: I use leeks, celery, and garlic. I season them with minced sage, thyme, and rosemary.
- Sauce: I use chicken broth and eggs, but you can use vegetable broth to keep this vegetarian if you prefer.
How to make it
- Step 1: Start with dry bread. The best way to accomplish this is to dry the cubed bread in the oven. Some recipes will call for 1–2 hours at 200ºF. I’ve found that a quick bake–about 20 minutes–in the oven at that temperature is good for me, but if you want really dry bread, you can certainly go longer. If you’re thinking ahead, you can cube the bread, arrange it on a baking sheet, and place a clean kitchen towel on top. Let the bread set out at room temperature for 1–2 days.
- Step 2: Once the bread is dry, transfer it to a greased baking dish.
- Step 3: Prepare the aromatics. Fry the leeks in butter until soft, and then add the celery. Finish with minced garlic, rosemary, thyme, and sage, and cook until just aromatic.
- Step 4: Toss the sautéed aromatics with the bread to combine. Whisk together the broth and eggs in a bowl and pour over top. Toss gently to combine.
- Step 5: Bake it up! Transfer the stuffing to the oven for about 45 minutes, until golden brown on top.
Make sure you serve it alongside your favorite roast turkey recipe, or try out my dry-brined turkey recipe!
Easy Stuffing Recipe
- 9×13 Baking Dish
- Baking sheet
- 1 pound challah or brioche bread, cut into bite-sized cubes
- 2 tablespoons butter, plus more for greasing
- 1 leek, white part only; trimmed, halved, thoroughly rinsed, and thinly sliced into rounds
- 4 ribs celery, with leaves trimmed and small-diced
- 5 cloves garlic, peeled and minced
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh sage leaves, minced
- 2 teaspoons fresh rosemary, minced
- 3 cups chicken stock
- 2 eggs
- Salt and pepper to taste
Dry out the bread:
- Preheat oven to 200ºF. Arrange the diced bread on a baking sheet and transfer to the oven for 20 minutes. Meanwhile, grease a 9×13 baking dish with butter.
- Remove the bread from the oven and transfer to the prepared baking dish. Turn the heat on the oven to 350ºF.
Cook the aromatics:
- Place a skillet on the stovetop over medium heat. Add the butter. Once melted and bubbly, add the sliced leek. Cook, turning occasionally, for 6–8 minutes until it softens. Add a sprinkle of salt.
- Add the celery and sauté for 5–6 minutes. Stir in the garlic, thyme, sage, and rosemary. Turn often for 2 minutes until fragrant. Season with salt and pepper. Turn off the heat.
- Pour the sautéed aromatics over the bread and toss to combine.
Prepare the liquid:
- Combine the chicken stock and eggs in a bowl and whisk until completely combined. Pour over the bread and use your hands or a rubber spatula to gently combine. Arrange into an even layer.
Bake the stuffing:
- Transfer the baking dish to the oven for 45 minutes. Rotate it once midway through cooking to ensure it browns evenly. Once the stuffing has set in the middle and the top is golden brown, remove from the oven.
- Serve the stuffing warm. Keep leftovers in an airtight container for 3–4 days in the refrigerator or in the freezer for up to a month. Enjoy!