Classic Stuffing

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.

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

Instructions

Arrange a rack in the center of the oven; preheat to 350°F. Spread bread between 2 baking sheets.

Bake bread, tossing halfway through, until crispy and it feels dry and the edges are just starting to turn golden, 15 to 20 minutes.

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.

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.

Increase oven temperature to 375°F. Grease a 13" x 9" baking dish with a thin layer of butter.

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.

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.

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.