Classic Stuffing

This classic stuffing recipe is a holiday staple in our home and a longtime favourite of mine!

A Superior Stuffing

Let's face it: not all turkey sides are created equal. This classic stuffing recipe is the best one I've tried yet. It's perfectly crispy top is balances with a soft, flavourful interior and it's downright delicious.

The Great Debate

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!

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 tablespoon fresh sage, minced
• 3 tablespoon fresh rosemary, minced
• 2 tablespoon fresh thyme, minced
• 2 to 3 cups chicken broth
• 2 eggs
• Salt and pepper, to taste

Here’s what you’ll do:

1. 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.
2. Increase oven temperature to 350° Spray a 9x13 baking dish with baking spray. Set aside.
3. In a large skillet, add ¾ cup of butter over medium heat.
4. Once butter has melted, add diced onion and celery to skillet. Cook for approx. 10 minutes or until the vegetables have softened, stirring frequently.
5. 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.
6. In a small bowl, whisk eggs and remaining chicken broth. Add to bread mixture and toss until well combined.
7. Add bread mixture to prepared baking dish and distribute evenly.
8. Dice remaining ¼ of butter into small cubes and sprinkle evenly over stuffing.
9. Cover with foil and bake for 40 minutes. Remove foil and bake an additional 40 minutes.
10. Serve immediately and enjoy!

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Recipe

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