Just right for Thanksgiving, this classic bread stuffing has sage, thyme, and celery, plus dried cranberries for color and that signature sweet-tart bite. Bake all of it as a separate side, or combine part of the stuffing mixture with the turkey in this elegant roulade

Martha Stewart Living, November 2021


Credit: Mikkel Vang

Recipe Summary

25 mins
2 hrs 20 mins
Serves 10 to 12


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Brush a 2-to-3-quart dish (see cook's note). Shingle bread on a rimmed baking sheet in a single overlapping layer. Bake, flipping once, until golden and very dry, 25 to 30 minutes. When cool enough to handle, cut into approximately 1-inch pieces; transfer to a large bowl.

  • Increase oven temperature to 425°F. Heat butter in a large skillet over medium. When it melts and foam subsides, add onion and celery; season generously with salt and pepper. Cook, stirring occasionally, until vegetables are tender but no color has developed, 10 to 12 minutes. Stir in fresh and dried herbs and cook just until fragrant, about 30 seconds. Transfer to bowl with bread mixture, along with cranberries and 1 cup stock. Season and toss to combine. Whisk remaining 1/2 cup stock with eggs. Pour over bread mixture and gently stir to combine. Reserve 3 cups stuffing for turkey-breast roulade, and transfer remainder to prepared dish. Cover with parchment-lined foil.

  • Bake 30 minutes; uncover and reduce temperature to 350°F. Continue baking until top is crisp and golden brown, 25 to 30 minutes more. Let cool at least 10 minutes or, loosely covered, up to 30 minutes. Top with celery leaves; serve.

Cook's Notes

If you are using some of the stuffing for the turkey-breast roulade recipe, then use a smaller dish to bake the remaining bread mixture (1-to-2-quarts).

You can toast and cut the bread up to three days ahead and store it in an airtight container at room temperature. The stuffing can be prepared through the second step a day ahead, and baked the day of.