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Martha Stewart-Inspired Turkey Stuffing

Close-up of Martha Stewart-Inspired Turkey Stuffing showing its texture
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A classic American stuffing with a Martha Stewart-inspired touch: golden cubes of country bread, sweet onions and celery, fresh herbs, and rich chicken broth baked to a crisp-topped, custardy-centered finish. It is the side dish that makes a Thanksgiving or Sunday roast feel complete.

Ingredients

Scale
  • 12 cups (300g) 1-inch cubes country white bread, crusts left on
  • 1/2 cup (113g) unsalted butter, plus more for the dish
  • 2 medium yellow onions (about 1 pound/450g total), finely chopped
  • 4 large celery stalks (about 8 ounces/225g), finely chopped
  • 2 tablespoons fresh sage leaves, finely chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 cups (600ml) low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 1/4 cup (15g) fresh flat-leaf parsley, chopped

Instructions

  1. Heat the oven to 350°F (175°C). Spread the bread cubes on a large rimmed baking sheet and bake, stirring once halfway through, until dry and lightly toasted, 12 to 15 minutes. Let cool; leave the oven on.
  2. Butter a 9×13-inch (23x33cm) baking dish. In a large skillet, melt the butter over medium heat until foaming. Add the onions and celery and cook, stirring often, until softened and translucent, 8 to 10 minutes; do not let them brown.
  3. Stir in the sage, thyme, salt, and pepper and cook until fragrant, about 1 minute. Remove from the heat.
  4. In a large bowl, whisk the broth and eggs until combined. Add the toasted bread cubes, the onion mixture, and the parsley and fold gently with a rubber spatula until evenly moistened; the bread should be damp but not soggy. If it looks dry, add broth 2 tablespoons at a time.
  5. Transfer the mixture to the prepared baking dish and spread it into an even layer without packing it down; packing makes the stuffing dense. Cover tightly with foil.
  6. Bake covered for 30 minutes, then uncover and bake until the top is golden and crisp and the center registers 160°F (71°C) on an instant-read thermometer, 15 to 20 minutes more.
  7. Let the stuffing rest for 10 minutes before serving. Spoon from the dish rather than cutting, so the crisp top and moist center mix in every portion.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool completely, transfer to a freezer-safe container, and freeze for up to 2 months; thaw overnight in the refrigerator. Reheat covered with foil in a 350°F (175°C) oven for 20 to 25 minutes, or until heated through to 165°F (74°C), uncovering for the last 5 minutes to re-crisp the top. To make ahead, prepare through step 4, cover, and refrigerate for up to 24 hours; add 5 to 10 minutes to the covered baking time.

Nutrition

Keywords: turkey stuffing, Thanksgiving stuffing, Martha Stewart stuffing, bread stuffing, herb stuffing, classic stuffing, holiday side dish, baked stuffing, sage stuffing, easy stuffing recipe

Find it online: https://marthadishes.com/martha-stewart-inspired-turkey-stuffing-recipe/