Go Back
–+ servings
stuffing recipe

Easy Stuffing Recipe

This easy stuffing recipe is made with cubed challah bread for a rich and flavorful Thanksgiving side dish recipe.
5 from 2 votes
Print Pin Share on Facebook
Prep Time: 30 minutes
Cook Time: 15 minutes
Inactive time: 45 minutes
Servings: 6
Calories: 307kcal

Equipment

Ingredients

  • 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

Instructions

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 9x13 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.

To serve:

  • 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!

Nutrition

Calories: 307kcal | Carbohydrates: 41g | Protein: 12g | Fat: 11g | Sodium: 398mg | Fiber: 2g | Sugar: 3g | Vitamin C: 3mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!