A classic stuffing recipe featuring toasted sourdough bread mixed with sautéed vegetables, herbs, and a savory custard base. Perfect for holiday dinners and traditional meals.

american

Nutrition

Provides moderate carbohydrates from bread with protein from eggs and milk, though high in sodium and fat from butter and broth.

Calories	240 kcal
Energy	1004 kJ
Protein	8 g
Total Fat	9 g
Saturated Fat	4 g
Trans Fat	0 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	2 g
Cholesterol	49 mg
Carbohydrate	32 g
Sugars	3 g
Dietary Fibre	2 g
Sodium	285 mg

*per serving

VegetarianPescatarianHalalKosherNut FreePeanut FreeSesame FreeSoy FreeShellfish FreeSugar FreeLow Sugar

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

thanksgivingchristmascasserolesideoven and roastingfamily friendly

Classic Stuffing

Delish (Makinze Gore)

10

Name: Classic Stuffing — Tasty Bites
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 10 servings
Ingredients: 2 pound loaves Crusty Country Bread (preferably sourdough, cut into 1 1/2" pieces); 6 tablespoon Unsalted Butter (divided, plus more for dish); 1 large Yellow Onion (chopped); 2 medium Leeks (tough outer layer removed, thinly sliced into half-moons); 4 Garlic Cloves (finely chopped); Kosher Salt; Black Pepper (freshly ground); 2 large Eggs; 2.5 cup Chicken Broth (low-sodium); 1.5 cup Whole Milk; 2 tablespoon Mixed Fresh Herbs (such as sage, rosemary, and/or thyme, chopped); pinch Red Pepper Flakes (crushed)

servings

0

per serve

0

minutes

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Ingredients

2 pound loaves Crusty Country Bread preferably sourdough, cut into 1 1/2" pieces

6 tablespoon Unsalted Butter divided, plus more for dish

1 large Yellow Onion chopped

2 medium Leeks tough outer layer removed, thinly sliced into half-moons

4 Garlic Cloves finely chopped

Kosher Salt

Black Pepper freshly ground

2 large Eggs

2.5 cup Chicken Broth low-sodium

1.5 cup Whole Milk

2 tablespoon Mixed Fresh Herbs such as sage, rosemary, and/or thyme, chopped

pinch Red Pepper Flakes crushed

Equipment

Baking sheets

Medium skillet

Large glass measuring cup

Baking dish

Very large bowl

Whisk

Foil

Instructions

Arrange a rack in center of oven; preheat to 350°. Spread bread between 2 baking sheets.

Bake bread, tossing halfway through, until crispy and feels dry and the edges are just starting to turn golden, 15 to 20 minutes.

Meanwhile, in a medium skillet over medium heat, melt 3 Tbsp. butter. Cook onion and leeks, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more; season with salt and black pepper. Let cool slightly.

In a medium bowl or large glass measuring cup, whisk eggs, broth, milk, herbs, and red pepper flakes; generously season with salt and black pepper.

Increase oven temperature to 375°. Grease a 13" x 9" baking dish with a thin layer of butter.

Transfer bread to a very large bowl. Add onion mixture and egg mixture and toss to combine. Let sit at least 10 minutes or up to 1 hour.

Transfer bread mixture to prepared dish and spread in an even layer, making sure all liquid makes it into dish. Cut remaining 3 Tbsp. butter into small pieces and dot over top. Cover with foil.

Bake stuffing 20 minutes. Uncover and continue to bake until top is golden brown and crisp, 25 to 30 minutes more. Serve warm or at room temperature.