Whether you call it stuffing or dressing, it’s a must on any Thanksgiving table. This version is based on sourdough bread and includes lots of garlic and fall herbs (the classic combo of parsley, sage, rosemary, and thyme to be exact), plus crunchy walnuts. The browned butter is the real MVP, though, as it adds a beautifully nutty depth to the stuffing. If you use vegetable stock instead of chicken broth, it’s vegetarian too.
For even more tips, tricks, and recipes, see our Ultimate Guide to Thanksgiving too.
- Yield: 8-10 servings
- Total: 2 hr 30 min
- Active: 30 min
- 8 tablespoons (1 stick) unsalted butter, plus more for greasing
- 1 medium fresh or day-old sourdough loaf, about 10 cups, roughly torn into ½-inch pieces
- 1 medium yellow onion, diced
- 2 celery stalks, thinly sliced
- 3 cloves garlic, minced
- 1 cup walnuts
- 1 tablespoon parsley, finely chopped
- 1 tablespoon sage, finely chopped
- 1 tablespoon thyme, finely chopped
- 2 teaspoons rosemary, finely chopped
- 2 cups chicken or vegetable broth
- 2 eggs, beaten
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Preheat oven to 350 ̊F. Grease a 9×13-inch baking dish.
- If using fresh bread, place the torn bread on a rimmed baking sheet and bake for 25-30 minutes, until the bread feels dried out.
- Add the butter to a large pan over medium heat until melted. Reduce heat to medium and cook for 3-4 minutes until the butter is golden brown with brown flecks at the bottom of the pan, and smells nutty and aromatic.
- Reduce heat to medium low and add the onions and celery. Cook for about 10 minutes, or until softened.
- Add the garlic and cook for 30 seconds, until fragrant.
- Add the walnuts, parsley, sage, thyme, and rosemary and stir for 1 minute then remove from the heat. Add the bread and stir to combine.
- In a glass measuring cup or bowl, whisk the chicken or vegetable stock, eggs, salt, and pepper.
- Transfer the bread mixture to the greased baking dish, then pour the stock mixture evenly over the bread.
- Let stand for 10 minutes at room temperature.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 40 minutes, until the top is golden brown and crispy.
Photos courtesy of Alexis deBoschnek.