The BEST Thanksgiving Stuffing Recipe You’ll Ever Make

I will teach you how to make the most irresistible Thanksgiving stuffing baked with butter for a golden, crisp top and a soft, savory center that everyone will love.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

STUFFING INGREDIENTS:
▶️ 1 1/4 lb day-old bread, sourdough, French bread
▶️ 6 oz bacon, chopped into 1/4-inch pieces, or diced panchetta
▶️ 3/4 cup (12 Tbsp or 1 1/2 sticks) unsalted butter, divided
▶️ 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 chopped fresh rosemary
▶️ 4 garlic cloves, minced
▶️ 2 cups low-sodium chicken stock, divided (or vegetable stock)
▶️ 2 large eggs

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⏱️TIMESTAMPS⏱️
00:00 – Intro
00:20 – Ingredients overview
00:45 – Toasting the bread cubes
00:50 – Sautéing onions, celery, garlic & herbs
02:50 – Cooking bacon or pancetta
03:35 – Combining everything in one bowl
04:12 – Transferring to casserole & topping with butter
04:40 – Baking to golden perfection
06:32 – Serving & final taste test

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It wasn’t until I tried
this recipe that I realized why people are so crazy about
stuffing. This is going to become a go to for every
Thanksgiving, and I’m craving some stuffing. So let’s get
started. We’ll start with a loaf of bread. I’m using my home
baked sourdough bread, but you have so many options here,
anything from white bread to French bread, any rustic bread,
even Ciabatta. I love a good crusty bread because it adds
crunch to the stuffing. Day old bread works better because it
absorbs the liquid without turning soggy. Chop your bread
into one half to 3/4 inch cubes. Then we’re going to toast it in
the oven. Bake at 350 degrees Fahrenheit for about 12 to 15
minutes, or until it’s fully dried out. Fresh bread can take
a little longer to bake, so make sure to dry it out fully. While
your bread dries out, we’re going to prep the veggies finely
chop up three celery stalks. You’re looking for about two
cups of finely chopped celery. Celery is considered an
aromatic, so do not skip it. It adds amazing aroma and sweet
flavor to the stuffing. Now finally, chop up two medium
yellow onions. The best way to cut onions is with your eyes
closed. Just kidding. Never I need a minute. I know you guys
have shared so many great tips on chopping onions and
preventing tears. But literally, every time I go to chop the
onion, I forget until I’m already crying. It’s like an
onion marathon. It does seem like a lot of onions, but as
they saute, they will disappear into the mixture I can’t even
see. Thanks. You should end up with about two cups of finely
chopped onion. Now for the herbs, which are so important
here, do not skip these. You’ll need half a cup of chopped fresh
parsley. I’m using a flat leaf parsley, but a curly parsley
works just fine. You’ll also need a bunch of fresh rosemary
to strip the leaves off of the stems. Just pull them back
against the stem and they come right off, you’ll need about
three tablespoons of the whole leaves. And once you finally
mince them up, you’ll have one and a half tablespoons of finely
chopped fresh rosemary. And of course, let’s not forget the
garlic. I’m using four large garlic cloves finely minced,
keeping it goofy, and if you’re curious, it is better to mince
garlic by hand. Anytime the mixture is sauteed, instead of
using a garlic press. Our bread is toasted and ready just in
time. Make sure you bake that bread until it is fully dried
out, like croutons. It should be crisp to the tap, transfer your
croutons to a large mixing bowl. Now grab your skillet, and it’s
time to hit the stove. We’re going to be sauteing a lot of
veggies here, so make sure you use a large skillet. Now, bacon
is the secret ingredient to get the best tasting stuffing. Saute
that over medium heat until it renders the fat and gets crispy.
Transfer your crispy bacon to a plate and keep the bacon grease.
This builds so much flavor in a stuffing. Melt your butter into
the pan and into the hot butter, add your chopped onion, celery,
garlic and rosemary, saute, stirring occasionally for about
six to eight minutes, or until the veggies are very soft. You
don’t want to brown the mixture. You
finally, stir in your chopped parsley and
season with salt and pepper. Also, a small thing that makes a
big difference in flavor is to use freshly cracked black pepper
and a pepper mill is a smart investment. Everything is
prepped, and it’s time to put this stuffing together. Into the
bowl with your croutons, add your crispy bacon and add your
veggie mixture. Also add half of your chicken stock and stir
everything together. Stir until the chicken stock is pretty much
absorbed into your bread and Wow, it smells so good already
into the remaining chicken stock. You’re going to crack two
large eggs and whisk those together, then pour that mixture
over your stuffing this helps to evenly distribute the eggs. And
the eggs are important here. They help bind everything
together, and it forms an almost souffle like texture once it’s
baked now generously butter a nine by 13 casserole dish and
spread your stuffing mixture evenly into the pan you finally,
dot the top of your stuffing with your remaining butter. It’s easier when the
butter is not softened. The butter adds a great flavor,
color and moisture to the top layer. Cover your casserole dish
with foil and bake at 350, degrees Fahrenheit for 40
minutes, then uncover and bake until the top is crisp and
golden brown. It’s going to take another 30 to 40 minutes. You
can bake on the longer side, if you like your top to be extra
crunchy. My house. Smells like Thanksgiving right now. This
stuffing is incredible. Oh, and I love how the tops are, like,
crisp and crunchy. You can see the little bites of bacon. Oh, I
cannot wait to dig into this. This is the perfect side dish
for your Thanksgiving menu, and if you have some turkey gravy to
pour over it, okay, we gotta do this taste test. I know it’s
still like blazing hot, but I do like to garnish with a little
bit of parsley. There’s parsley in it, so it totally makes
sense, and it just makes it extra fancy. But add the parsley
just before serving. Don’t put it on a hot stuffing, because it’ll wilt. We’re just
gonna do this quick. Okay, here we go. We’re gonna
juice it. See, it’s just and I have to
tell you guys my history with stuffing. You guys have been
asking me for stuffing for years. I mean, years. And the
reason why I didn’t have it is because, well, first of all, I
didn’t grow up eating stuffing, but the stuffing recipes that I
had tried were like two thumbs down. And I honestly thought,
why would somebody waste a perfectly good loaf of bread to
make stuffing? But you guys, this recipe changed all of that
for me, and now I understand, I understand why this is, like the
flavor of thanksgiving. For people, it’s just so good. And
without further ado, we’re gonna dig in. Mama’s hungry. Seriously
want this. When you make it with sourdough or a crusty bread, you
get that amazing crunch with that custardy center. So you
kind of get the best of both worlds. The texture is
phenomenal. Okay, enough. Talking more, chomping. This
smells amazing, all those yummy fresh herbs coming through. And
it’s extra exciting because it’s my homemade sourdough bread,
which I love so much. You can substitute other breads here.
You can use French bread, you can use a white bread, you can
even use focaccia. There’s so many options, but I do love the
crusty bread, because I love the crunch. I think that looks good.
It’s generous. I’m super excited for this, and I know you guys
are super passionate about your stuffing because when I polled
you and asked you, what are your favorite go to stuffings, you
guys sure answered. There’s a lot of passionate people about
stuffing. All right, let’s dig in. Enough talking. You hmm,
coziness on a plate. It’s so hearty and satisfying because it
has the egg in it. It’s like, super moist and fluffy on the
bottom, crisp and crunchy on top. It just the best of both
worlds. So so good and just the right amount of herbs. It’s not
overdone. It’s so pleasant. Make this and everybody’s gonna be
asking you for your stuffing recipe. It’s that good. Also,
this reheats really well. So this is one of those
Thanksgiving recipes that you’re gonna hope you have leftovers
of, because you pop it in the air fryer for 10 minutes and it
is just crisp and perfect. Seriously, tastes like the day
that you baked it. I hope this becomes a new addition to your
Thanksgiving table. Also, if you need more inspiration, I have
tons of amazing recipes in my cookbook. I will leave a comment
to this in the notes, and you especially, should try our
whipped mashed potatoes. I’m gonna be serving those on
Thanksgiving anyway. Hope you guys love it. Let me know if you
guys have any more recipe requests? I’d love to hear from
you in the comments and where you spotted Sharky in the video.
As always, the first person to spot Sharkey in a live Premiere
will get a gift card, and I’m gonna go enjoy the rest of this
scrumptious stuffing. It’s so delicious. Okay? Adios, bye,
guys. Ooh. It’s a big bite. I don’t even feel bad because it’s
sourdough. I.