Buttery Herb Stuffing

missravenskitchen

Elevate your Thanksgiving feast with a mouthwatering Buttery Stuffing that's sure to become a requested favorite. This recipe combines the aromatic blend of herbs and the golden-brown crust with the richness of real butter, creating a decadent side dish that will leave your guests craving more.

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Prep Time 10

Cook Time 1 20

Resting Time 15

Total Time 1 45

Course Side Dish

Cuisine American

Servings 12

Calories 252 kcal

Ingredients

1 loaf sourdough bread 18-24 oz bread cubes
1 cup unsalted butter
2 leeks white and light green parts, halved, thinly sliced (about 2 cups worth)
4 celery stalks diced (1 1/2 cups)
¼ cup fresh chopped sage
¼ cup fresh chopped parsley
2 tbsp fresh chopped rosemary
1 tbsp fresh thyme leaves
Salt & pepper to taste
2-3 cups vegetable broth
2 eggs beaten

Instructions

Preheat the oven to 350F. Grease a 9x13 pan and set aside.
In a large skillet, melt 1/2 cup of butter over medium heat. Add the leeks & celery and saute for 5 minutes, then reduce heat to low and saute another 10-12 minutes.
Add in the sage, parsley, rosemary, and thyme. Season with salt and pepper to taste; stir to combine. Stir in 1 cup broth and simmer for 2-3 minutes to allow the fresh herbs to enhance the flavor.
In a large bowl, add bread cubes and leek mixture. In a separate small bowl, whisk together the eggs and remaining broth. Pour it over the bread mixture; stir and fold the bread cubes until thoroughly combined.
Transfer to the greased pan and spread out evenly. Cube remaining butter and place on top of stuffing evenly. Bake for 45 minutes to 1 hour, until internal temp reaches 160F. If it’s getting too browned on top, tent with foil. Let it sit for 15 minutes before serving, which will allow the stuffing to set and not break apart.

Notes

Storage: Allow to cool completely, then transfer to an airtight container in the fridge for up to 5 days.

Freeze: Allow to cool completely. Transfer it to a freezer-safe container and freeze for up to 6 months. Thaw it overnight in the fridge. Let it rest at room temperature for 30 minutes, then bake in the oven at 350F for 20 minutes, splashing some water to keep it from drying out.
Make Ahead: You can make the stuffing a day in advance. Baking it earlier is your choice. Once you are ready to make it for Thanksgiving dinner, take it out of the fridge and leave it out for 30 minutes before putting it into the oven. If you choose to bake it early, reheat it at 350F for 30 minutes until the internal temperature is 160F or higher. If you choose not to bake it early, then follow the baking time as instructed in the recipe.

Can I stuff the turkey with this recipe? According to the USDA, cooking poultry with stuffing inside the cavity can be unsafe to eat. The reason behind this is that when the meat reaches a safe temperature to eat, the stuffing can still be raw and soaked in raw poultry juices, so it’s unsafe to consume. If you cook it for longer, whilst the stuffing can be properly cooked and safe, the meat will be overdone. So, the simple answer is no. That's why I'll always cook them separately.

Variations:

When sautéing the onions and celery, add in ground sausage to make a buttery sausage stuffing.
Add in mushrooms for a hearty element.
Add in apples for a sweet-savory combination. Or try dried cranberries.

Keyword Herbs, Holiday, Side Dish, Stuffing