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Simple Stuffing


Drying the bread cubes and cooking the vegetables a day in advance helps this stuffing come together quickly on Thanksgiving Day. This stuffing was created to accompany Herb-Rubbed Turkey.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: David Loftus

Source: Everyday Food, November 2007


  • 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
  • 4 tablespoons butter, room temperature, plus more for baking dish
  • 4 celery stalks, thinly sliced
  • 4 shallots, minced
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1/2 cup dry white wine
  • 1/2 cup parsley leaves, chopped
  • 3 large eggs, lightly beaten
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth


  1. Preheat oven to 400 degrees. Arrange bread in a single layer on two rimmed baking sheets. Bake until crisp but not browned, about 10 minutes, rotating sheets halfway through.

  2. In a large saucepan, melt butter over medium heat. Add celery, shallots, and garlic; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add wine, and cook until evaporated, 3 to 5 minutes. Transfer to a large bowl.

  3. To vegetables in bowl, add bread, parsley, and eggs. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Mix in half of broth. Continue to add in more broth just until stuffing is moistened but not wet (there should not be any liquid in the bottom of the bowl).

  4. Just before roasting turkey, stuff it with 4 cups stuffing. Spoon remaining stuffing into a buttered 8-inch square baking dish. Cover with buttered aluminum foil, and refrigerate. When turkey is removed from oven to rest, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

Reviews Add a comment

  • shopgirl06
    23 JAN, 2014
    This recipe was not what I expected, with 6 other reviews that were positive, I thought it was going to be was not! Dry and bland, do not use this recipe. Follow directions to the letter, but i had to use more broth. No one liked it at thanksgiving.
  • MS11017400
    23 NOV, 2012
    Deliiiicious! and not too hard to make either! Since I'm not much of a wine drinker I bought one of those little Sutter Home mini-four packs they have at the grocery store of Chardonnay to use. I followed Haeger68's method of putting everything in a casserole dish at 350 covered for 45 minutes and covered for 15. Also added a teaspoon of dried thyme and sage---so delectable! Thank you Martha!!
  • Haeger68
    5 DEC, 2011
    I made this stuffing for Thanksgiving this year (2011) and it was by far the best stuffing recipe I have ever tried. Flavorful and moist - everyone loved it. I dried the bread and chopped the veggies the day before. I followed the recipe exactly as written, and added 1/2 tsp. each of sage and poultry seasoning. Instead of stuffing a turkey, I put the mixture in a large rectangular baking dish and baked it at 350 degrees for about 1 hour.
  • katiemac1983
    25 NOV, 2011
    This was the BEST stuffing I've ever had. I dried the bread and made the veggies the day before and it still came out absolutely delicious. Everyone was raving about it! It was easy, delicious, and a huge crowd pleaser! Martha-this was the first Thanksgiving I hosted, and I wanted to make it extra special in honor of my Uncle who passed in 2008. He used to host the most incredible dinners. He would have been proud of this stuffing and all of the other food-thank you for the recipe!
  • RedMatryoshka
    25 NOV, 2011
    I adapted this recipe for my slow cooker, and added crimini mushrooms. In retrospect, I might have added some grated carrot, just for color. However, the flavor combo and look were flawless. Day-old bread from the Russian bakery was just the thing.
  • QueenFrostine
    26 NOV, 2008
  • melbalisa
    12 OCT, 2008
    really great and easy. i put it all in a casserole and baked it at 375 F for 45 minutes when the chicken was done, perfect.