Simple-Is-Best Stuffing

More than a decade after Victoria Granof introduced this classic Thanksgiving stuffing recipe, it remains a staff and fan favorite. As former test kitchen director Carla Lalli Music puts it, it’s “everything you want about stuffing—straight down the middle.”Watch Carla make Simple-Is-Best StuffingThe recipe earns its name: buttery bread, sautéed onions and celery, and plenty of fresh herbs, with no unnecessary extras. Irregular, torn pieces of crusty bread create craggy edges that turn golden and crisp, while the broth-and-egg mixture renders the tender, custardy middle. Fresh parsley, sage, rosemary, and thyme (sing it with us) bring familiar holiday flavor, backed by a generous amount of butter.Homemade turkey stock is welcome, but good low-sodium chicken broth from a carton works well. (Or use vegetable broth to make this stuffing vegetarian.) Get the first bake out of the way a day ahead, saving the browning for just before dinner.Stuffing FAQsWhat’s the best bread for this stuffing?Choose a sturdy, crusty loaf, such as pane Pugliese, a French white boule, or a country-style sourdough. Skip soft sandwich bread, which can turn mushy once the broth goes in. Weigh out 1 lb. before drying it—the 10-cup measurement is approximate—and don’t skip drying the torn bread in a low oven, even if your loaf is already a day old.Why bake the stuffing covered, then uncovered?The covered bake cooks the stuffing through while retaining moisture; the uncovered bake gives you a crisp, golden top. The interior should be tender and cohesive, not dried out. Keep an eye on the stuffing during the second bake rather than assuming it needs the full time. The finished stuffing should be golden and crisp on top and reach 165°F in the center.Can I make this stuffing ahead of time?Yes. Bake it covered up to three days ahead, until the center reaches 165°F, then let cool briefly and refrigerate within 2 hours. Save the uncovered browning step for serving day. Return the stuffing to a 350°F oven, uncovered, until crisp on top and 165°F in the center, about 45–60 minutes. For longer-term prep, follow our guide to making and freezing stuffing ahead.What’s the difference between stuffing and dressing?Stuffing usually refers to a mixture cooked inside a turkey, while dressing is baked separately—but plenty of cooks use the names interchangeably. We prefer versions cooked outside the turkey for the crisp top and edges, but feel free to call it whichever name you grew up using.Looking for a different take? Try our Sausage-and-Herb Stuffing, Cornbread Dressing With Sausage and Corn Nuts, or any of our other favorite homemade stuffing recipes.