AmericanSide

Classic Stuffing

Name: Classic Stuffing
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 10-12
Cuisine: American
Ingredients: 2 lb crusty country bread (about 2 loaves), preferably sourdough, cut into 1 1/2" pieces; 6 tbsp unsalted butter, divided, plus more for dish; 1 large yellow onion, chopped; 2 medium leeks, tough outer layer removed, thinly sliced into half-moons; 4 garlic cloves, finely chopped; Kosher salt; Freshly ground black pepper; 2 large eggs; 2 1/2 cups low-sodium chicken broth; 1 1/2 cups whole milk; 2 tbsp mixed chopped fresh herbs, such as sage, rosemary, and/or thyme; Pinch of crushed red pepper flakes

Golden-brown cubes of sourdough bread soak up a savory mixture of caramelized onions, tender leeks, and garlic, all bound together with eggs for the perfect tender-crisp texture. The butter-toasted bread pieces hold their shape while staying moist inside, creating that ideal balance of crusty edges and soft centers. A true holiday essential that transforms simple pantry staples into the most comforting side dish on any table.

Prep

15 minutes

Cook

1 hour 30 minutes

Total

1 hour 45 minutes

Serves

10-12

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Ingredients

Units

Instructions

1
Arrange a rack in the center of the oven; preheat to 350°F. Spread bread between 2 baking sheets.
2
Bake bread, tossing halfway through, until crispy and it feels dry and the edges are just starting to turn golden, 15 to 20 minutes.
3
Meanwhile, in a medium skillet over medium heat, melt 3 tbsp butter. Cook onion and leeks, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more; season with salt and black pepper. Let cool slightly.
4
In a medium bowl or large glass measuring cup, whisk eggs, broth, milk, herbs, and red pepper flakes; generously season with salt and black pepper.
5
Increase oven temperature to 375°F. Grease a 13" x 9" baking dish with a thin layer of butter.
6
Transfer bread to a very large bowl. Add onion mixture and egg mixture and toss to combine. Let sit at least 10 minutes or up to 1 hour.
7
Transfer bread mixture to prepared dish and spread in an even layer, making sure all liquid makes it into the dish. Cut remaining 3 tbsp butter into small pieces and dot over top. Cover with foil.
8
Bake stuffing 20 minutes. Uncover and continue to bake until top is golden brown and crisp, 25 to 30 minutes more. Serve warm or at room temperature.

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Classic Stuffing

Prep

15 minutes

Cook

1 hour 30 minutes

Total

1 hour 45 minutes

Serves

10-12

Jump to recipe

Ingredients

Units

Instructions

1
Arrange a rack in the center of the oven; preheat to 350°F. Spread bread between 2 baking sheets.
2
Bake bread, tossing halfway through, until crispy and it feels dry and the edges are just starting to turn golden, 15 to 20 minutes.
3
Meanwhile, in a medium skillet over medium heat, melt 3 tbsp butter. Cook onion and leeks, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more; season with salt and black pepper. Let cool slightly.
4
In a medium bowl or large glass measuring cup, whisk eggs, broth, milk, herbs, and red pepper flakes; generously season with salt and black pepper.
5
Increase oven temperature to 375°F. Grease a 13" x 9" baking dish with a thin layer of butter.
6
Transfer bread to a very large bowl. Add onion mixture and egg mixture and toss to combine. Let sit at least 10 minutes or up to 1 hour.
7
Transfer bread mixture to prepared dish and spread in an even layer, making sure all liquid makes it into the dish. Cut remaining 3 tbsp butter into small pieces and dot over top. Cover with foil.
8
Bake stuffing 20 minutes. Uncover and continue to bake until top is golden brown and crisp, 25 to 30 minutes more. Serve warm or at room temperature.

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