This is the GOAT stuffing recipe, from Love & Lemons. Be careful if you bring it to any Thanskgiving gathering; you will be asked to make it year after year, consigned to a sort of stuffing purgatory.
Ingredients:
24 ounces bread, cut into ½-inch cubes (about 12 cups), preferably crusty sourdough or country bread
½ cup unsalted butter, plus 3 tablespoons for topping and for the pan
1 large yellow onion, chopped
5 celery stalks, diced
3 garlic cloves, chopped
¾ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ cup chopped fresh sage
Heaping ¼ cup chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 teaspoon fresh thyme leaves
3 cups vegetable broth, or miso in hot water, plus more as needed
2 large eggs, beaten
Preheat the oven to 350°F and grease a 9x13-inch baking dish with 1½ tablespoons of butter.
Spread the bread cubes in a single layer on a large baking sheet. Bake for 10 to 25 minutes, or until dry and crisp. Remove from the oven and transfer to a large bowl (If using Red Hen or La Panciata stuffing you van skip this step.)
Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic, salt, and pepper and cook for 5 to 8 minutes, stirring occasionally, or until softened.
Pour the onion mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Toss to coat. Add the broth and eggs and toss again. The bread should feel pretty wet. If it’s still a bit dry, add more broth as needed to moisten it. I often add another ¼ to ½ cup at this point.
Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.*
When ready to bake, check if the stuffing feels dry at all. If it does, drizzle with a bit more broth. Melt the remaining 1½ tablespoons of butter and drizzle over the stuffing.
Bake, covered, for 30 minutes. Uncover and bake for 5 to 10 more minutes to crisp the top
Prepare in advance:
A few hours ahead: Follow the recipe as written, stopping right before you bake the stuffing. Cover the baking dish and refrigerate until about an hour before your meal. Before serving, check the moisture level of the stuffing. If it feels dry at all, drizzle it with a bit more broth before baking according to the recipe.
A day ahead: Fully assemble and bake the stuffing 1 day in advance, but leave it covered for the entire time it’s in the oven. Refrigerate it overnight. The next day, check the moisture level. If it feels dry, drizzle it with a bit more broth. Then, reheat it, covered, in a 350°F oven until it’s warmed through, 20 to 30 minutes. Uncover it for the last few minutes of baking to crisp the top.
Leftover stuffing keeps well in an airtight container in the fridge for up to 3 days. Reheat it in the microwave or in a covered baking dish in a 350°F oven.
