Best Stuffing Recipe – A Beautiful Mess

This is my favorite stuffing recipe. A classic recipe with fairly basic ingredients, it’s loaded with fresh herbs that not only add flavor to this recipe, but also make your whole kitchen smell like Thanksgiving or Christmas.

This homemade stuffing recipe is one of my favorite side dishes along with mashed potatoes. It may be a regional thing, but I think some people call this dressing. However, you can also use this recipe to stuff your turkey, so I always call it stuffing. Whatever you call it, it’s essentially a delicious bread pudding, and I’m here for it!

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

material

• Bread – Crunchy bread is the best! All kinds: sourdough bread, Italian, cornbread, white sandwiches, etc.
• butter
• shallot
• garlic
• celery
• sage
• parsley
• rosemary
• time
• chicken soup or stock
• egg
• salt and black pepper

How to make stuffed casserole

Cut the bread into cubes the night before. I like to keep it loosely sealed in a bag so it dries out to some degree. It doesn’t have to be completely dry or stale, but freshly baked, soft bread is not suitable for this recipe.

Chop the shallots and celery. Finely chop the garlic. Chop fresh herbs.

Melt the butter in a large skillet over medium heat until melted. Then add the shallots, garlic, and celery and mix. Cook for 2-3 minutes. Next, mix in most of the fresh herbs and set aside about 1/3 of it to topping the stuffing before baking.

Stir chicken stock and eggs until well combined.

In a large bowl, or two bowls if desired, add breadcrumbs, cooked shallot mixture, and chicken stock mixture. Stir until everything is well coated and mixed. Season well with salt and pepper.

Grease a 9×13 baking dish with butter or nonstick cooking spray. Add the stuffing mixture to the pot. Top with remaining herbs. Cover with aluminum foil.

Bake in the oven at 350°F (177°C) for 20 minutes, then remove the foil and continue baking for an additional 25 to 28 minutes. Total baking time will be 45-48 minutes. When the stuffing is done, it should look golden brown along the edges.

Tips and Alternatives

• If desired, the shallots can be replaced with yellow or white onions.
• Another great addition to this classic stuffing recipe is cooked sausage. Hmm!
• If I don’t have any bread left to use, I like to buy day-old bread from the grocery store. You can also bag up random bits and store them in the freezer before making this recipe.
• If you want to make ahead, just follow this recipe all the way through to baking. Instead, store in the refrigerator until ready to bake.
• You can also use this recipe to stuff your Thanksgiving turkey, but be aware that depending on the size of your bird, you may have too much stuffing to fit it all inside the cavity. You may have enough to cook this stuffing in an 8×8 size pot in addition to the turkey stuffing. But again, it depends on the size of the bird you are preparing.
• Use leftovers for other recipes like Thanksgiving sandwiches, burgers, and wraps.

offer suggestions

For me, this is a Thanksgiving stuffing recipe and I often make this every year. That being said, here are some delicious main course recipes to go with this.