Bread Stuffing with Fresh Herbs

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    This is our new favorite recipe for stuffing, Beth and I make it together for Thanksgiving!


  1. 2 lbs hearty white sandwich bread (20 to 22 slices), cut into ½-inch cubes (about 16 cups)
  2. 3 lbs turkey wings, divided at joints
  3. 2 t vegetable oil
  4. 6 T (¾ stick) unsalted butter, plus extra for baking dish
  5. 1 large onion, chopped fine (about 1 ½ cups)
  6. 3 celery ribs, chopped fine (about 1 ½ cups)
  7. 2 t salt
  8. 2 T thyme leaves, minced
  9. 2 T sage leaves, minced
  10. salt
  11. 1 t black pepper
  12. 2 1/2 c chicken broth, reduced sodium
  13. 3 eggs
  14. 3 T parsley leaves, chopped


  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 250°F.
  2. Spread bread cubes in even layer on 2 rimmed baking sheets.
  3. Bake until edges have dried but centers are slightly moist (cubes should yield to pressure), 45 to 60 minutes, stirring several times during baking. (Bread can be toasted up to 1 day in advance.)
  4. Transfer cubes to large bowl and increase oven temperature to 375°F.
  5. Use tip of paring knife to poke 10 to 15 holes in each wing segment.
  6. Heat oil in 12-inch skillet over medium-high heat until it begins to shimmer.
  7. Add wings in single layer and cook until golden brown, 4 to 6 minutes.
  8. Flip wings and continue to cook until golden brown on second side, 4 to 6 minutes longer.
  9. Transfer wings to medium bowl and set aside.
  10. Heat butter in skillet over medium heat.
  11. When foaming subsides, add onion, celery, and ½ teaspoon salt.
  12. Cook, stirring occasionally, until vegetables are softened but not browned, 7 to 9 minutes.
  13. Add thyme, sage, and pepper; cook until fragrant, about 30 seconds.
  14. Add 1 cup broth and bring to simmer, using wooden spoon to scrape browned bits from bottom of pan.
  15. Add vegetable mixture to bowl with dried bread and toss to combine.
  16. Grease 9x13 casserole dish with butter.
  17. In medium bowl, whisk eggs, remaining 1½ cups broth, remaining 1½ teaspoons salt, and any accumulated juices from wings until combined.
  18. Add egg/broth mixture and parsley to bread mixture and gently toss to combine; transfer to greased baking dish.
  19. Arrange wings on top of stuffing, cover tightly with aluminum foil, and place baking dish on rimmed baking sheet.
  20. Bake on lower-middle rack until thickest part of wings registers 175 degrees on instant-read thermometer, 60 to 75 minutes.
  21. Remove foil and transfer wings to dinner plate to reserve for another use.
  22. Using fork, gently fluff stuffing. Let rest 5 minutes before serving.

Picture of Recipe

Bread Stuffing with Fresh Herbs - Picture of Recipe
Serves: 10 to 12
Course: Side Dish
Type of Food: Bread
Key Ingredient: Bread,Onions,Parsley,Eggs
Make Ahead: Yes
Prep Method: Stovetop,Oven Bake
Themes/Holidays: Thanksgiving

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