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Better-than-Stove-Top Stuffing

Better-than-Stove-Top Stuffing

I know this recipe title is making a pretty serious Thanksgiving claim, but so far, I’ve never had a single friend or family member disagree after tasting it! I use two types of bread for a heavenly, variable texture and flavor: soft, enriched challah and crusty, chewy French country loaf. The cubes of bread get saturated in the usual suspects of butter, celery, stock, and eggs, but I mix it up by adding scallions and shallots, and a veritable mountain of fresh herbs in the form of parsley, sage, and thyme. You’re going to watch this dish disappear before anything else on your Thanksgiving table!


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