Classic Stuffing

Jennifer Thompson
by Jennifer Thompson
8 portions
1 hr 45 min

Ok, before we get into this mucho delicious holiday staple, 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), 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. For more recipes like this, please follow me at Cashmere & Cocktails blog and Instagram!

Recipe details
  • 8  portions
  • Prep time: 25 Minutes Cook time: 80 Minutes Total time: 1 hr 45 min
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  • 1 cup butter
  • 1 lb white French loaf, cubed into ½ inches
  • 1 cup celery, diced
  • 2 Tbsp fresh sage, minced
  • 3 Tbsp fresh rosemary, minced
  • 2 Tbsp fresh thyme, minced
  • 2 to 3 cups chicken broth
  • 2 eggs
  • Salt and pepper, to taste
  • 1 onion, diced

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.
Increase oven temperature to 350° Spray a 9×13 baking dish with baking spray. Set aside.
In a large skillet, add 3/4 cup of butter over medium heat.
Once butter has melted, add diced onion and celery to skillet. Cook for approx. 10 minutes or until the vegetables have softened, stirring frequently.
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.
In a small bowl, whisk eggs and remaining chicken broth. Add to bread mixture and toss until well combined.
Add bread mixture to prepared baking dish and distribute evenly.
Dice remaining ¼ of butter into small cubes and sprinkle evenly over stuffing.
Cover with foil and bake for 40 minutes. Remove foil and bake an additional 40 minutes.
Serve immediately and enjoy!