Okay you guys. Seriously, this is THE best stuffing. EVER. For real tho. I try not to say it too often, that something is “the best ever”. But truly, this stuffing takes the cake. (Is that a saying?) Takes the cake?
It wins. It’s amazing.
I wish I could take all the credit for this one, but unfortunately I can’t. This recipe comes from one of my best friends, Rafi. The same Rafi who gave me the “best ever” Rafi’s Guacamole recipe! And actually, it comes from his Aunt Gail. So let’s all thank Gail now, because this stuffing recipe is the stuffing recipe to end all stuffing recipes! It’s so good I’m not even making sense anymore.
As always, I’ve adapted it slightly and I cannot wait for you guys to make this! It’s so rustic, flavorful, and packed with fresh herbs! There might not even be any leftovers!
Pair this with a large pile of these mashed potatoes and some brown butter brussels sprouts? Stick a fork in me. I’m done.
- 1 16 ounce loaf rustic bread, diced into 1 inch cubes
- 2 tablespoons unsalted butter plus 4 tablespoons
- 2 celery stalks small diced
- 2 small yellow onions small diced
- 1.5 - 2 teaspoons salt
- 2 cups chicken stock or veg stock to keep it veg
- 1 pint heavy cream at room temperature
- 2 eggs lightly beaten
- 1/2 pound whole roasted chestnuts quartered
- 2 tablespoons finely chopped fresh sage
- 2 tablespoons finely chopped fresh thyme
- 2 tablespoons finely chopped fresh rosemary
- 1 handful of parsley finely chopped
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1) Preheat oven to 375 degrees. Spread the diced bread onto a dry sheet pan and bake for 10-15 minutes until bread is slightly golden and dried out. Remove and turn oven down to 350 degrees.
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2) In a large stock pot add 2 tablespoons of butter and saute the celery and onions with 1/2 teaspoon of salt. Cook for about 5-7 minutes until veggies begin to soften. Turn off heat.
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3) In a separate pot add the stock and 4 tablespoons butter and heat over medium heat until butter has just melted. Meanwhile add the toasted bread to the pot with the celery and onions. Add the warmed stock and fold together gently. Add the heavy cream and fold in again.
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4) In a bowl, combine the eggs, chestnuts, herbs, and salt. Mix together, then add mixture to the large pot with the bread mixture. Fold together being careful not to break up the bread too much.
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5) Spray a 9x13 inch baking dish and pour mixture into it. Add a few small pats of butter on top and bake for 45-55 minutes until golden brown and no longer jiggles in the center. Serve and enjoy!!!
Jocelyn (Grandbaby Cakes)
I want this!!!!!
Life is but a Dish
You can have it! So yum!
Abigail Raines
Love all the fresh herbs you added here! Makes it so very tasty!!!
Life is but a Dish
Thanks Abigail!
Megan @ MegUnprocessed
The herb flavors in this recipe sound amazing!!
Life is but a Dish
They really do make such a difference!
Lise - Mom Loves Baking
Looks wonderful! Great for the holiday!
Jessica
I have been wanting to make this since last year and finally did for a thanksgiving in August! And oh my god! It was so good. Did not disappoint. No leftovers. So flavorful and delicious I can’t recommend trying it more!
Life is but a Dish
Omg I love this!!! I can’t wait to make it again for this year! Also, I want Thanksgiving in August!
Jessica
This looks and sounds delish. I’m making my first thanksgiving dinner at my house this year so I can’t wait to try this out!!
Life is but a Dish
Oh yes!! It’s our absolute favorite!! I hope you love it!