This classic baked stuffing is a holiday staple. It has everything you want in a great stuffing: a moist, savory interior full of flavor and a crisp, golden-brown top.
We use a mix of sourdough and cornbread for interesting texture. The flavor comes from fresh sage, onion, celery, and a few key spices. This dish is straightforward to prepare and bakes separately from the turkey, which makes timing your meal much easier.
Why this works
- Two Types of Bread: Using both cornbread and a crusty white bread like sourdough gives the stuffing a more complex flavor and a varied, appealing texture.
- Fried Sage Garnish: Frying whole sage leaves in butter serves two purposes. It creates a crispy, flavorful garnish and it infuses the butter with a deep sage flavor that runs through the whole dish.
- Baked in a Separate Dish: Baking the stuffing on its own guarantees it cooks evenly and allows it to develop a crunchy top, a texture you can't get when it's cooked inside a turkey.
Ingredients you'll need
- Cornbread: A store-bought or homemade cornbread works well. A slightly sweet cornbread provides a nice flavor contrast to the savory elements.
- Crusty White Bread: Sourdough, a country loaf, or even ciabatta are great choices because they hold their shape after soaking. Avoid soft, pre-sliced sandwich bread.
- Fresh Sage: This herb is key for that traditional Thanksgiving flavor. If you must substitute with dried sage, use about 1 teaspoon.
- Poultry Seasoning: This is a common spice blend that usually includes thyme, marjoram, and rosemary. You can find it in the spice aisle of any grocery store.
- Fennel Seeds: These add a subtle, sweet anise flavor that complements the sage and other savory ingredients. If you don't have them, you can leave them out.
Exact quantities are in the recipe card below.
How to make it
Step 1: Toast the Bread Cubes
Start by drying out your bread. Cut the sourdough and cornbread into half-inch cubes and spread them on a baking sheet. Toast them in a 350°F oven until they are completely dry and brittle, which takes about 25 minutes.
Step 2: Create the Flavor Base
Next, make the seasoned liquid. Melt butter in a large skillet and fry some whole sage leaves until crisp for a garnish. In the same butter, sauté the onion and celery, then stir in the spices and chopped sage. Pour in the milk, bring it to a simmer, and season it well.
Step 3: Combine and Bake
Pour the hot milk mixture over your toasted bread cubes in a large bowl and gently fold to combine. Transfer the stuffing to a baking dish, cover it with foil, and bake. For the final 10-15 minutes, remove the foil to let the top get golden and crisp.
Serve it with
This stuffing is a centerpiece side dish for any holiday meal, especially alongside roast turkey, gravy, and cranberry sauce.
Storage and reheating
Store leftover stuffing in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Reheat in a 350°F oven until warmed through, or in the microwave.
FAQ
Can I prepare this stuffing ahead of time?
Yes. You can toast the bread cubes up to 3 days in advance and store them in an airtight container. You can also fully assemble the stuffing, cover it, and refrigerate it for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time if it's going into the oven cold.
Can I use just one type of bread?
Certainly. You can use 1 pound of either cornbread or crusty white bread. The texture will be more uniform, but the stuffing will still be very good.
My stuffing seems too dry or too wet before baking. What should I do?
If the mixture looks very dry after mixing, add another splash of milk, a tablespoon or two at a time. If it seems too wet, trust the process. The dried bread cubes are very thirsty and will absorb a lot of liquid as the stuffing bakes.
