Homestyle Stuffing Recipe

Cube and dry the bread

Preheat the oven to 300°F (150°C). Spread the bread cubes in a single layer on a rimmed baking sheet. Bake 10–15 minutes, stirring once, until dry but not browned. Remove and cool. This step ensures the bread soaks up flavors without becoming gummy.

Sweat aromatics

In a large sauté pan or straight-sided skillet over medium heat, add the butter and olive oil. When butter melts and begins to foam, add the sliced leeks, diced fennel, diced onion, and diced celery. Stir to coat in fat.

Season the vegetables with 1/2 tsp kosher salt and 1/2 tsp black pepper. Reduce heat to medium-low and cook, stirring occasionally, until very soft and translucent, about 12–15 minutes. The goal is to 'melt' the leeks and fennel so they become sweet and silky — do not brown them. If the pan dries, add 1–2 tablespoons of warm stock to deglaze and maintain moisture.

Add the minced garlic, chopped thyme, and ground sage and cook 1–2 minutes more until aromatic. Taste and adjust salt and pepper. Remove from heat and stir in chopped parsley and reserved fennel fronds. Allow mixture to cool slightly, 5 minutes.

Place the dried bread cubes in a very large mixing bowl. Pour the slightly cooled vegetable mixture over the bread. Toss gently with a large spoon or your hands to distribute vegetables evenly through the cubes.

In a separate bowl, whisk together the warmed chicken/vegetable stock, heavy cream (if using), beaten eggs, remaining 1/2 tsp kosher salt, 1/2 tsp black pepper, and optional poultry seasoning. Gradually pour the liquid over the bread and vegetable mixture, tossing gently as you go. The bread should be moist but not soupy — aim for the mixture to hold together when squeezed (use a little more stock if it feels dry, up to 1/2 cup).

If using add-ins (cranberries, nuts), fold them in now.

Preheat oven to 350°F (175°C) if it’s not already heated. Butter a 9x13-inch baking dish (or equivalent) or a deep baking pan. Transfer the stuffing mixture to the dish and spread into an even layer. Dot the top with 1 tablespoon of butter cut into small pieces for added richness.

Cover tightly with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until the top is golden and edges are crisp. Total bake time ~40–45 minutes.

If you prefer a very crisp top, switch the oven to broil for 1–2 minutes while watching closely to avoid burning.

Remove from oven and let rest 10 minutes. Gently fluff with a fork and garnish with additional chopped parsley and fennel fronds. Taste and adjust seasoning with salt and pepper as needed. Serve warm.