This classic stuffing recipe is a holiday staple in our home and a longtime favourite of mine!
Ok, before we get into this mucho delicious holiday staple (nothing screams Thanksgiving more than turkey and a classic stuffing), can we chat about the debate surrounding the dish’s name? I’ve always referred to it as stuffing. Growing up, we had stuffing next to our turkey – a stuffing that was never actually stuffed into the bird’s hoo-ha. All was well in the world until it was brought to my attention that the correct term for the dish is actually dressing, not stuffing, and that I was essentially living a holiday lie. This shook me to my core (not really, but I’m dramatic af), and I’ve been upset about it ever since. As the great Shakespeare once wrote, “what’s in a name? A stuffing by any other name would taste as yummy.” (I may have modified the quote a little. Fight me.) So while I understand the logical reasons to use “dressing”, you can’t teach an old(ish) dog new tricks. This holiday dish will always be “stuffing” to me.
This recipe is an easy, no-fuss side to add to your main dish. It’s honestly one of my favourite parts about the holidays. I highly recommend giving it a try!
Scroll below for the Classic Stuffing recipe and if you haven’t already, don’t forget to subscribe! 😉
Here’s what you’ll need:
- 1 cup butter
- 1 lb white French loaf, cubed into ½ inches
- 1 yellow onion, diced
- 1 cup celery, diced
- 2 Tbsp fresh sage, minced
- 3 Tbsp fresh rosemary, minced
- 2 Tbsp fresh thyme, minced
- 2 to 3 cups chicken broth
- 2 eggs
- Salt and pepper, to taste
Here’s what you’ll do:
- Preheat oven to 170° On a large baking sheet, place cubed bread evenly and bake until dried out (approx. 1 hour). Remove from heat and set aside.
- Increase oven temperature to 350° Spray a 9×13 baking dish with baking spray. Set aside.
- In a large skillet, add 3/4 cup of butter over medium heat.
- Once butter has melted, add diced onion and celery to skillet. Cook for approx. 10 minutes or until the vegetables have softened, stirring frequently.
- In a large bowl, combine dried bread, vegetables, sage, rosemary, thyme and 1 ½ cups of chicken broth. Toss until well combined. Add salt and pepper to taste.
- In a small bowl, whisk eggs and remaining chicken broth. Add to bread mixture and toss until well combined.
- Add bread mixture to prepared baking dish and distribute evenly.
- Dice remaining ¼ of butter into small cubes and sprinkle evenly over stuffing.
- Cover with foil and bake for 40 minutes. Remove foil and bake an additional 40 minutes.
- Serve immediately and enjoy!
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