Ina Garten’s turkey stuffing is beloved for its rich flavors, perfect texture, and comforting balance of herbs, vegetables, and bread. This style of stuffing works beautifully because it combines sautéed aromatics with fresh herbs and buttery bread cubes, moist but not soggy, making it a versatile side for holiday meals. Here’s a recipe inspired by Ina’s approach along with tips and variations to help you make an unforgettable stuffing every time.
Ingredients
- 1 pound day-old white bread, cut into 1-inch cubes (about 10 cups)
- 1/2 cup (1 stick) unsalted butter
- 2 large onions, finely chopped (about 2 cups)
- 3 celery stalks, finely chopped (about 1 1/2 cups)
- 4 garlic cloves, minced
- 1/4 cup fresh flat-leaf parsley, chopped
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 cups low-sodium chicken broth (warm)
- 2 large eggs, lightly beaten
- Optional: 1 cup cooked and crumbled breakfast sausage or 1 cup chopped toasted pecans
Instructions
- Prep the bread: Spread the cubed bread on a baking sheet and leave out overnight to dry, or toast in a 300°F oven for 15-20 minutes until lightly crisp but not browned. This helps the bread absorb moisture without becoming mushy.
- Sauté aromatics: In a large skillet, melt the butter over medium heat. Add the onions and celery and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Add the garlic and cook for 1-2 minutes more until fragrant.
- Add herbs and seasoning: Stir in the parsley, sage, thyme, rosemary, salt, and pepper. Cook for an additional minute to release the herbs’ aromas.
- Combine bread and aromatics: Place the bread cubes in a large mixing bowl. Pour the sautéed vegetable and herb mixture over the bread, tossing gently to combine evenly.
- Add broth and eggs: Slowly pour the warm chicken broth over the bread while stirring gently. Add the beaten eggs and mix until the bread is evenly moistened but not soggy. The mixture should hold together when squeezed but not be drenched.
- Optional additions: If using sausage or nuts, fold them in now. These add texture and flavor layers similar to some Ina Garten variations.
- Bake: Transfer the mixture to a buttered 9×13-inch baking dish. Cover tightly with foil and bake in a preheated 350°F oven for 30 minutes. Remove the foil and bake an additional 15 minutes until the top is golden brown and slightly crisp.
- Rest and serve: Let the stuffing rest for 5-10 minutes before serving to allow flavors to meld and the texture to set.
Tips
- Use day-old or toasted bread: Fresh bread can make stuffing mushy. Drying it out overnight or toasting it in the oven creates the ideal texture.
- Customize herbs: Fresh herbs make a difference. If you don’t have all the fresh herbs, substitute with 1-2 teaspoons of dried herbs, but reduce the quantity as dried herbs are more concentrated.
- Don’t over-moisten: Add broth gradually. The bread should be moist but not soggy to prevent a mushy stuffing.
- Make ahead: You can assemble the stuffing a day ahead, cover tightly, and refrigerate. Bring to room temperature before baking, adding 10-15 minutes to the baking time if baking cold.
Serving Suggestions
This stuffing pairs beautifully with roast turkey but also complements roast chicken, pork loin, or even a vegetarian main dish. Serve it alongside classic sides like cranberry sauce, green beans almondine, mashed potatoes, and gravy for a traditional holiday feast. For a lighter meal, serve stuffing with a simple green salad and roasted root vegetables.
Variations
- Wild Mushroom Stuffing: Add 8 ounces of sliced cremini or shiitake mushrooms sautéed with the onions and celery for an earthy depth.
- Chestnut and Sausage: Fold in 1 cup cooked, crumbled breakfast sausage and 1 cup roasted chestnuts chopped roughly for a rich, meaty twist.
- Gluten-Free: Substitute gluten-free bread cubes and ensure broth is gluten-free. Toast the bread cubes as usual.
- Vegetarian: Use vegetable broth instead of chicken broth and omit sausage. Add toasted pecans or walnuts for texture.
Storage and Reheating
Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a baking dish, cover with foil, and warm in a 350°F oven for 20-25 minutes until heated through. For longer storage, stuffing freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven as described.
Frequently Asked Questions
- Can I stuff the turkey with this stuffing?
- Ina Garten recommends cooking stuffing separately for food safety reasons. If you stuff your turkey, the stuffing may not reach the USDA-recommended 165°F to be safe. Baking it separately ensures even cooking and easier preparation.
- What bread is best for stuffing?
- White sandwich bread or French bread works best due to their neutral flavor and texture. Avoid very soft breads like brioche or heavily sweetened breads, as they can alter the stuffing’s taste and texture.
- How do I make stuffing ahead of time?
- Prepare the stuffing mixture up to the point of baking, then cover and refrigerate overnight. Bring it to room temperature before baking, and add extra baking time if it’s cold going in.
- Can I add nuts or dried fruit to this stuffing?
- Absolutely. Chopped pecans, walnuts, or dried cranberries and cherries add a lovely texture and flavor contrast. Add them along with the broth and eggs before baking.
- How moist should the stuffing be before baking?
- The bread should be evenly moistened but not soggy. When you squeeze a handful, it should hold together without dripping liquid. Adjust broth amount accordingly.
- Can I use store-bought stuffing mix instead of bread cubes?
- While you can, homemade bread cubes provide a fresher, less salty base. Store-bought mixes often contain seasonings and preservatives that might alter the flavor balance of this recipe.
By following this recipe, you’ll capture the essence of Ina Garten’s beloved turkey stuffing while having the flexibility to customize and perfect it for your family’s preferences. The balance of herbs, buttery vegetables, and moist bread creates a crowd-pleasing side that enhances any holiday meal.
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