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Stuffing Recipe
This stuffing has toasted bread, savory bacon, and fresh herbs, and it bakes up with a crisp top and a soft center. It's just as easy as the boxed mix. Each serving is about 1 cup of stuffing.
Ingredients
- 1 1/4 lb day-old bread, sourdough, white bread, French bread, rustic bread, ciabatta, cut into 1/2” to 3/4” cubes (about 12-14 cups)
- 6 oz bacon, chopped into 1/4-inch pieces, or diced pancetta
- 12 Tbsp unsalted butter, divided, plus more to grease the pan
- 2 medium yellow onions, (2 cups finely chopped*)
- 3 celery stalks, (2 cups finely chopped*)
- 1 tsp fine sea salt, or to taste *if using salted butter, reduce to 1/2 tsp
- 1 tsp freshly cracked black pepper, or to taste
- 1/2 cup finely chopped flat-leaf parsley, plus more to garnish
- 1 1/2 Tbsp finely chopped fresh rosemary, from 3 Tbsp rosemary leaves
- 4 garlic cloves, minced
- 2 cups low-sodium chicken stock, divided (or vegetable stock)
- 2 large eggs
Instructions
- Toast the bread - Preheat the oven to 350˚F. Grease a 9x13 casserole dish then set aside. Set the bread on a large rimmed baking sheet and bake for 12-15 minutes or until fully dried out and crisp like croutons. If bread is fresher, it will take 5-10 minutes longer. Transfer to a large mixing bowl.*
- Sauté the bacon - Heat a large skillet over medium heat and sauté the bacon until browned and crisp (if using pancetta, you’ll need to add some olive oil since it doesn’t release as much fat as bacon). Remove the bacon with a slotted spoon and sprinkle it over the bread.
- Sauté the veggies and herbs - Into the bacon grease, carefully melt in 8 Tbsp of butter, then add onion and celery, garlic, and rosemary, and sauté until onions are very soft, about 6-8 minutes, stirring often. Stir in the parsley, salt, and pepper, then pour the onion mixture over the bread crumbs and stir.
- Add stock - Slowly add half of the chicken stock to the bowl and mix it all together. In a separate bowl, whisk together the remaining chicken stock and eggs, then pour over the bread mixture and toss everything until combined.**
- Assemble and Bake - Transfer the mixture to your prepared 9x13 casserole dish, dot the top with the remaining 4 Tbsp of butter. Cover with foil and bake at 350˚F for 40 minutes, then uncover and bake until the top is crisp and golden brown, another 30-40 minutes.
Notes
*Time-saving tip: You can finely chop your onions and celery together in a food processor instead of chopping by hand.
**If cooking the stuffing inside the turkey: Keep the wet and dry ingredients separate until ready to stuff the turkey. Combine as directed in Step 4, then loosely spoon into the turkey cavity (don't pack too tightly). Roast immediately after stuffing. Don't stuff ahead of time. Cook until both the turkey and the center of the stuffing reach 165°F on a thermometer. Let the turkey rest for 20 minutes, then remove the stuffing, transfer to a serving dish, and serve. For a crispier top, spread the cooked stuffing in an oven-safe dish and broil for 1–2 minutes, watching closely so it doesn't burn.
Make-Ahead and Storage Tips:
- Prep Ahead - Dry the bread 1–3 days ahead and store it at room temperature. Chop the veggies, herbs, and bacon, then sauté them 1 day ahead. Cool completely, cover, and refrigerate.
- Overnight - Assemble the stuffing in the casserole dish, cover, and refrigerate overnight (up to 1 day). Let it sit at room temperature for about 30 minutes while the oven heats, then bake as directed, adding 5 to 10 minutes if needed. Don't stuff the turkey ahead of time.
- Keep Warm - Cover the baked stuffing with foil and keep it in a warm oven (200–225°F) for up to 45 minutes.
- Make-ahead - Bake and cool stuffing within two hours, then cover and refrigerate for up to 4 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat in the oven at 350˚F for 15 minutes (you can cover it with foil), or reheat portions in the air fryer for 6-7 minutes, until edges are crispy and the center reaches 165°F.
- To scale - Use the servings adjuster at the top of the card to scale this up or down. A doubled batch fits best in two 9x13 pans, not one large pan.
Nutrition Facts
Stuffing Recipe
Amount per Serving
Calories
324
% Daily Value*
Fat
19
g
29
%
Saturated Fat
10
g
63
%
Trans Fat
0.5
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
71
mg
24
%
Sodium
682
mg
30
%
Potassium
237
mg
7
%
Carbohydrates
26
g
9
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
12
g
24
%
Vitamin A
620
IU
12
%
Vitamin C
5
mg
6
%
Calcium
84
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.