If your Thanksgiving isn’t Thanksgiving without a craggy-topped, herb-infused, crusty-bread-based stuffing, this one's for you. Better yet, make two: A dish of stuffing at each end of the table will help ease the traffic jam and maximize those primo corner scoops.
Ingredients
8 servings
Step 1
Place a rack in middle of oven; preheat to 250°F. Arrange bread in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl. Increase oven temperature to 350°F.
Step 2
Meanwhile, heat oil in a large skillet over medium-high. Cook onions, fennel, and celery, stirring often, until softened but not yet browned, 8–10 minutes. Add wine and cook, stirring, until almost completely evaporated, about 1 minute. Add butter and cook, stirring, until melted, about 3 minutes. Scrape vegetable mixture over bread in bowl and mix in parsley, sage, rosemary, thyme, salt, and pepper.
Step 3
Whisk eggs and broth in a medium bowl to combine. Pour over bread mixture; fold gently until thoroughly coated. Divide between two 8x8" baking dishes (you can also put it all in a 13x9" baking dish if you prefer) and pack stuffing down. Cover with foil and bake until you can see some bubbles around the edges of the dishes, 30–35 minutes.
Step 4
Increase oven temperature to 425°F. Uncover stuffing and bake until top is golden brown and crisp, 20–25 minutes. Let sit 10 minutes before serving.
Step 5
Bread can be baked 2 days ahead; store airtight at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.
Leave a Review
Reviews (6)
Back to TopVery tasty but I'm lost as to how people are mixing this together. The bread has so much volume that mixing was difficult, even after splitting it between multiple >6-qt vessels. My recommendation, I guess, would be to A) dry the bread on as few as three half-sheet baking pans, B) split the dried-out bread between three very large bowls, C) portion out to each bowl some of the sautéed vegetables plus chopped herbs, D) mix each bowl, D) portion out the egg & broth mixture between each bowl and mix again, then E) pour into the baking dish.
Keenan
Portland, OR
12/30/2021
We added mushrooms and roasted walnuts, because why not? This is an easy and delicious recipe.
Susan J
Los Angeles, CA
11/25/2021
Normally I follow the recipe as written the first time, but we have a guest that cannot eat eggs so I omitted them and used 1/2 country bread & 1/2 brioche. It was a huge hit and I ran out. The consistency was perfect, moist, crunchy on the top, and very flavorful and no issue with the bread binding.
mybuddytank
Boston, MA
11/25/2020
Loved the big chunks of bread and the herb blend. I'll definitely make it again next year, using much less salt though.
Anonymous
San Francisco, CA
12/1/2019
Great recipe for class stuffing. I used a mix of high-quality artisan bread (rye + sourdough + whole wheat) which made it particularly flavourful
kweatherby
Victoria, BC, Canada
2/10/2019
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