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Best Stuffing Recipe – A Beautiful Mess

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This is my favorite stuffing recipe ever. It’s a classic recipe that has very basic ingredients and is packed with fresh herbs that not only give this recipe so much flavor, but make your entire kitchen smell like Thanksgiving or Christmas too.

Stuffing is one of my favorite side dishes. It may be regional but I know some people call this “clothing”. However, I have always called it stuffing since you can also use this recipe to stuff a turkey. Whatever you call it, it’s basically a delicious bread pudding and I’m here for it!

Related: Need more side dishes? Try green bean casserole, broccoli casserole, corn casserole, or the best baked macaroni and cheese, or jelly salad. And if you have leftover herbs from this recipe, try this Thanksgiving pot roast.

ingredients

  • Bread – day old bread is great! Any type: Italian, cornbread, white sandwich, etc.
  • ghee
  • Leeks
  • garlic
  • celery
  • wise
  • parsley
  • Rosemary
  • zaatar
  • Chicken stock
  • egg
  • Salt and Pepper

How to make casserole filling

Cut the bread into cubes the night before. I like to leave it in a loosely sealed bag, so it can dry out a bit. It doesn’t have to be completely dry or stale, but soft, fresh bread is not good for this recipe.

Chop the leeks and celery. Mince the garlic. Cut fresh herbs.

In a large skillet, heat the butter over medium heat until it melts. Then add the shallots, garlic and celery. Cook for 2-3 minutes. Then add most of the fresh herbs, reserving about a third to cover the filling before baking.

Mix the chicken broth and eggs together until the ingredients are well combined.

In a large mixing bowl, or two if necessary, add the breadcrumbs, cooked shallot mixture, and chicken broth mixture. Stir until everything is well coated and combined. Season well with salt and pepper.

Grease a 9×13 baking dish, or coat it with nonstick cooking spray. Add the filling mixture to the pan. Top with remaining herbs. Cover in aluminum foil.

Bake in the oven at 350°F (177°C) for 20 minutes, then remove the foil and continue baking for another 25-28 minutes. Total baking time will be 45-48 minutes. The filling should look golden brown along the edges when done.

Tips and alternatives

  • You can replace the leeks with yellow or white onions if necessary.
  • I like to buy stale bread on sale at the grocery store for this purpose, if I don’t have leftover bread to use. You can also store random pieces in a bag in the refrigerator before making this recipe.
  • If you want to make this ahead of time, just follow this recipe all the way to baking. Alternatively, store it in the refrigerator until you are ready to bake.
  • You can use this recipe to stuff a Thanksgiving turkey, but keep in mind that depending on the size of the bird, this may result in too much stuffing to fit inside the cavity. You may have enough to cook this stuffing in an 8×8 pan as well as the turkey stuffing. But, again, it depends on the size of the bird you are preparing.

Submission suggestions

For me, stuffing is a Thanksgiving side dish and I usually make this recipe every year. However, here are some main dish recipes that might be delicious alongside that.

Frequently asked questions

Can I prepare the casserole filling ahead of time?

Yes. Simply follow this recipe until the baking stage. Then instead of putting them in the oven, cover them with aluminum foil and put them in the refrigerator for a day or two until you’re ready to bake.

Can I freeze the filling?

Yes, the filling freezes well. Simply store it in an airtight container and it should keep in the refrigerator for a month or more. Reheat in the oven or microwave.

What can I do with leftover Thanksgiving stuffing?

Add it to a turkey sandwich or serve it warm with fried eggs for breakfast. Thanksgiving leftovers are so good and one of my favorite parts of the holiday!

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fruit 10

to equip 15 minutes

He cooks 45 minutes

the total 1 hour

directions

  • Cut the bread into cubes the night before. I like to leave it in a loosely sealed bag, so it can dry out a bit. It doesn’t have to be completely dry or stale, but soft, fresh bread is not good for this recipe.

  • Chop the leeks and celery. Mince the garlic. Cut fresh herbs.

  • In a large skillet, heat the butter over medium heat until it melts. Then add the shallots, garlic and celery. Cook for 2-3 minutes.

  • Then add most of the fresh herbs, reserving about a third to cover the filling before baking.

  • Mix the chicken broth and eggs together until the ingredients are well combined.

  • In a large mixing bowl, or two if necessary, add the breadcrumbs, cooked shallot mixture, and chicken broth mixture.

  • Stir until everything is well coated and combined. Season well with salt and pepper.

  • Grease a 9×13 baking dish, or coat it with nonstick cooking spray.

  • Add the filling mixture to the pan. Top with remaining herbs. Cover in aluminum foil.

  • Bake in the oven at 350°F (177°C) for 20 minutes, then remove the foil and continue baking for another 25-28 minutes.

  • Total baking time will be 45-48 minutes. The filling should look golden brown along the edges when cooked.

Notes

You can replace the leeks with yellow or white onions if necessary.
I like to buy stale bread on sale at the grocery store for this purpose, if I don’t have leftover bread to use. You can also store random pieces in a bag in the refrigerator before making this recipe.
If you want to make this ahead of time, just follow this recipe all the way to baking. Alternatively, store it in the refrigerator until you are ready to bake.
You can use this recipe to stuff a Thanksgiving turkey, but keep in mind that depending on the size of the bird, this may result in too much stuffing to fit inside the cavity. You may have enough to cook this stuffing in an 8×8 pan plus the turkey stuffing. But, again, it depends on the size of the bird you are preparing.

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Nutritional facts

Best stuffing recipe

Amount per service

% daily value*

*Percent Daily Values ​​are based on a 2,000 calorie diet.

Note: Nutrition is automatically calculated using Spoonacular, for your convenience. Where appropriate, we recommend using your own nutrition calculations.

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