Thanksgiving Stuffing
Ingredients
- 8 ounces crusty white bread
such as country loaf or sourdough, cut into 1/2-inch dice, about 6 cups
- 8 ounces store-bought or <a href="https://cooking.nytimes.com/recipes/1022722-cornbread">homemade cornbread</a>
cut into 1/2-inch dice, about 3 cups
- 1/2 cup unsalted butter
- 10 fresh sage leaves
plus 1/3 cup coarsely chopped sage, 3/4 ounce
- 1 tablespoon fennel seeds
- 1 teaspoon salt-free poultry seasoning
- 1/4 teaspoon ground cayenne
- 1 large yellow onion
finely diced
- Salt and black pepper
- 2 celery stalks
finely diced
- 2 cups whole milk
plus more as needed
Directions
- 1
Heat oven to 350 degrees. Spread all the bread cubes on a large sheet pan and bake until brittle, 20 to 25 minutes. Cool completely on the pan. (The cooled bread can be stored in an airtight container for up to 5 days.) Raise the oven temperature to 375 degrees.
- 2
Melt the butter in a large skillet over medium heat. Dip a wadded-up paper towel into the melted butter and grease a 1 1/2- to 2-quart shallow baking dish or pan with it. Unwad the paper towel and line a plate with it. Add the whole sage leaves to the butter and cook, stirring occasionally, until the speckled milk solids at the bottom of the pan start to brown and the sage leaves become crisp, 2 to 4 minutes. Using tongs, transfer the sage to the paper towel-lined plate.
- 3
Add the chopped sage, fennel seeds, poultry seasoning and cayenne to the browned butter and cook, stirring constantly, until fragrant, 30 to 60 seconds. Add the onion and season generously with salt and pepper. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Stir in the celery and continue cooking for 2 minutes. Stir in the milk and heat until steaming. Taste and add salt and pepper; the milk should be assertively seasoned.
- 4
Transfer the toasted bread cubes to a large bowl. Pour the hot milk mixture over the bread and gently toss with two spoons until the bread is thoroughly soaked; add more milk if needed. Spread the stuffing in the buttered baking dish and cover with foil. Bake until warmed through, 10 to 15 minutes. Uncover and bake until the top is crispy and a little darker in color, about 10 minutes. Scatter with the fried sage leaves and serve.
Thanksgiving Stuffing
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About this Recipe
Elevate your holiday table this year with a Thanksgiving stuffing recipe that's rich, deeply savory, and incredibly satisfying. This classic dish builds layers of flavor, promising a homemade taste that will be the star of your feast.
What sets this recipe apart is its meticulous approach to flavor. You'll start by frying whole sage leaves, not just for a beautiful garnish, but to infuse the butter with their woodsy aroma, creating delightful crispy bits. This process leaves you with wonderfully browned, nutty butter, which then helps chopped sage, fennel seeds, savory poultry seasoning, and a hint of cayenne bloom. The result is a fragrant blend that tastes remarkably like classic sausage stuffing, but without the meat.
Unlike many stuffing recipes, this one uses whole milk instead of watery boxed stock. This provides a foundational richness that only dairy can deliver, perfectly complementing the textural integrity of both white bread and cornbread. The combination of crusty white bread, such as a country loaf or sourdough, and slightly sweet cornbread ensures a perfectly moist interior with appealing edges, rather than a soggy mess. Expect a stuffing that is deeply buttery, aromatic with sage and fennel, and features a subtle warmth from the cayenne.
This versatile recipe allows for some flexibility. For the white bread, choose a hearty country loaf or a tangy sourdough to enhance the flavor profile. The cornbread can be either your favorite homemade variety or a good quality store-bought option. If you prefer a milder spice, you can reduce the ground cayenne, or for more warmth, feel free to increase it slightly. You can also vary the white bread type for different textural outcomes.
This deeply flavorful stuffing is a quintessential centerpiece for your Thanksgiving feast, pairing perfectly with roasted turkey, cranberry sauce, and all your favorite holiday fixings.