There is a secret to fabulous stuffing and that is to dry your own bread using a mix of bread flavors, cornbread, crisp buttery croissants, tons of butter, and tons of fresh herbs.
There is a secret to fabulous stuffing and that is to dry your own bread, tons of butter, and tons of fresh herbs. This is how I create my fresh herb turkey stuffing.
I like using a mixture of bread. I like to have dense white bread and the flavor of the whole grain. I drive 20 miles to a bakery that has these amazing dense, buttery croissants. They make amazing stuffing. Then I like to throw it a little sweetness with some cornbread and leftover brioche rolls or bread. I even love to toss it a bit of cranberry orange bread.
Break or cut up the bread into small bite-size pieces. Place in a 250F degree oven and bake for about 20 minutes or so to dry the bread out. This can be done weeks in advance. After the bread is completely dry, I put the dried bread into a container and place it in the freezer. I freeze the bread just in case some of it hasn’t completely dried to avoid the risk of it going moldy. Yikes!
Gather, chop, and measure all ingredients.
Melt the butter in a large skillet then add chopped celery and onions. Saute over low heat until the vegetables are tender. Add the fresh herbs and stir. Remove from heat.
Pour over dried bread and stir to coat. You will need a HUGE bowl to do this.
Add a lot of parsley then slowly stir in turkey stock until you reach a consistency that you like. I’m somewhere in the middle. Not too wet, but not too dry. At this point, you can cover with plastic wrap and refrigerate for up to 2 days OR you can even freeze the stuffing at this point for a couple of weeks. Now that’s planning ahead!
Pour into a large buttered baking dish and bake at 375F degrees for about 30-35 minutes or until crisp on the top OR you can stuff it right into the cavity of the bird you are roasting.
Fresh Herb Turkey Stuffing
The secret to a perfectly tender, moist, and flavorful stuffing (or dressing!) is to use a mix of bread flavors - like cornbread and crisp buttery croissants - plus lots of butter and herbs. This fabulous fresh herb turkey stuffing recipe is exactly what your holiday dinner table needs.
Ingredients
- 16 cups dried bread cut into bite size pieces
- 2 cups celery diced
- 1 large onion chopped
- 3/4 cup butter yes, that's a lot
- 2 tablespoons fresh sage
- 1 tablespoons fresh thyme
- 1 tablespoons fresh rosemary
- 1/2 cup fresh parsley
- 2 -3 cups turkey stock
- salt and pepper to taste
Instructions
-
Place dried bread in a large bowl. Set aside.
-
Butter a large baking dish. Set aside
-
In a large skillet saute onions and celery in melted butter until soft. Add fresh herbs.
-
Pour over dried bread. Mix well
-
Slowly add turkey stock until you reach your desired consistency.
-
Transfer to prepared baking dish and bake for 30-35 minutes or until golden brown.
-
Alternatively stuffing can be put into the cavity of a turkey and roasted with the bird.
Recipe Notes
- Use a variety of bread to create great flavors.
- Add cornbread or brioche for sweetness.
- I like to salt after turkey stock has been added to prevent from over salting. (Done that)
- I highly recommend dense croissants...not the airy kind. Note: this will up the calories.
- Cooked stuffing or dressing will keep well in the refrigerator for up to 3 days. Let it cool completely before transferring to a sealed container and refrigerating.
- To freeze: Once it cools, transfer the stuffing to an airtight container. I suggest wrapping the container in a layer of aluminum foil for extra protection. Freeze for up to 3 months.
What a rich, delicious recipe!
I grew thyme for the first time this year. Can I pick it and use it on the same day or should it be allowed to dry out for a couple of weeks before cooking? Just the leaves? Do you throw the stems in for flavor and remove later?
I don’t use the stems in the stuffing, but I use them to make turkey or chicken stock or I just compost them. I like using herbs fresh. I rarely dry them out. Just chop them up fine and toss them in. After picking thyme, it can be used right away or I will wrap it up in a paper towel and put it in a bag or container for 3-5 days. Refrigerated, of course.
The variety of breads and the herbs you suggest are absolutely incredible — the best stuffing recipe ive ever had
Thank you so much! I appreciate your comment and 5-star review! xo-Janet
Are you able to freeze ahead of
Time? How long ahead? Advise Reheating instructions please!
Yes, you can freeze this stuffing ahead of time. I would thaw in the refrigerator overnight. Make sure the stuffing is completely thawed then ut the stuffing in a baking dish and bake as directed in the recipe. Please let me know if you have any further questions. xo Janet
What does it mean “Slowly add turkey stock until you reach your desired consistency. “…. Is it suppose to be wet but not swimming in it? can i use veggie stock?
That’s a good question. I’m sorry I wasn’t very specific in the recipe. It all depends on the type of bread used and the consistency desired. Yes, it is supposted to be wet but not swimming in liquid. The stuffing should hold together, but not pasty and wet. The liquid will give off steam as it cooks so I have a tendency to do a little less than I think it needed. Veggie stock is a great substitute. Please let me know if you have any other questions.
Thank you for taking the time to reply! I love your fabulous blog!
Thank you so much. You are so kind.
This Looks delicious! Where do you buy your dense croIssants? Thank you!
I buy them at a bakery in SLC called Tulie. They are so awesome. Fabulous dipped in hot chocolate or tomato soup.
By far the best stuffing recipe out theRe
Thank you …I will give this a try, looks great. Happy Thanksgiving and thank you for the time you take to share your recipes