Classic Bread Stuffing With Sage and Thyme

By Epoch Times Staff
Epoch Times Staff
Epoch Times Staff
November 7, 2019 Updated: November 7, 2019

Why This Recipe Works: As with all our stuffing recipes, we cook this one outside the turkey, since a stuffed bird takes longer to cook and often results in overcooked meat by the time the stuffing has reached a safe serving temperature. We used fresh parsley, sage, thyme, and marjoram to create an herby stuffing. Half-inch cubes of bread made the stuffing pleasantly chunky and allowed the other ingredients to be distributed evenly throughout. Tasters preferred chicken broth to other liquid ingredients, since it gave the stuffing clean, savory flavor; a couple of eggs offered richness, moisture, and structure. Covering the stuffing for only part of the baking time ensured that it was moist throughout, with a crispy, crunchy top. Instead of oven drying in step 1, you can let the bread stale overnight at room temperature. This recipe can be doubled and baked in a 15 by 10-inch baking dish for a larger crowd.

Serves 8 to 10

  • 1 1/2 pounds hearty white sandwich bread, cut into 1/2-inch cubes
  • 6 tablespoons unsalted butter
  • 2 celery ribs, minced
  • 1 onion, chopped fine
  • 1/4 cup minced fresh parsley
  • 1 1/2 tablespoons minced fresh sage or 1 teaspoon dried
  • 1 1/2 tablespoons minced fresh thyme or 1/2 teaspoon dried
  • 1 1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried
  • 2 1/2 cups chicken broth
  • 2 large eggs, lightly beaten
  • 1 teaspoon table salt
  • 1 teaspoon pepper

Adjust oven rack to middle position and heat oven to 300 degrees F. Grease 13 by 9-inch baking dish. Spread bread into even layer on rimmed baking sheet and bake, stirring occasionally, until bread is dry, 45 minutes–1 hour. Let bread cool completely on sheet, about 30 minutes.

Increase oven temperature to 400 degrees F. Melt butter in 12-inch skillet over medium-high heat. Add celery and onion and cook until softened, about 10 minutes. Stir in parsley, sage, thyme, and marjoram and cook until fragrant, about 1 minute. Transfer to large bowl.

Add dried cooled bread, broth, eggs, salt, and pepper to vegetable mixture and toss to combine. Transfer mixture to prepared baking dish. (Stuffing can be covered and refrigerated for up to 24 hours; let sit at room temperature for 30 minutes before baking.)

Cover with aluminum foil and bake for 25 minutes. Remove foil and continue to bake until golden, about 30 minutes. Let cool for 10 minutes. Serve.

Recipe courtesy of America’s Test Kitchen

Epoch Times Staff
Epoch Times Staff