After over 10 years, our Simple-Is-Best Stuffing remains a reader favorite for Thanksgiving, offering a crispy top and custardy center every time.
More than a decade after Victoria Granoff introduced this classic Thanksgiving stuffing recipe, it remains a staff and fan favorite. Cooking an entire holiday dinner is time-intensive enough, so this rather minimalistic stuffing gets right to the point, maximizing flavor and texture.
As former BA test kitchen director Carla Lalli Music says, it’s “everything you want about stuffing—straight down the middle.” We recommend making chicken stock ahead of time, if possible. Quality store-bought chicken broth is a suitable alternative; opt for low-sodium varieties to control the seasoning yourself. We won’t concede, however, on the fresh herbs: Fresh parsley, sage, rosemary, and thyme make this traditional stuffing stand out more than dried herbs ever could—and they’re helpful to have on hand for other Thanksgiving favorites. Tips and FAQs What type of bread should I use? The recipe eschews tidy little bread cubes in favor of ragged chunks of a torn crusty loaf of bread. Those irregular pieces make for a more interesting texture and give this stuffing an appealing rustic look. A hardy Italian or French white bread, like a pane Pugliese, boule, or miche, work well. You could also choose sourdough bread, such as pain de campagne. Just avoid packaged sandwich bread, which isn’t sturdy enough to withstand the stuffing treatment. Can I make it ahead? Yes! This classic stuffing recipe undergoes two baking sessions. The first cooks it through, and the second browns and crisps the top. Bake this stuffing through that first leg up to 3 days ahead and refrigerate it . Then finish cooking on the day to get those comely and crunchy crags. Can I add meat? We think you’re missing the point of “Simple-Is-Best,” but if it’s a sausage stuffing you’re after, we’ve done the work for you. Our Sausage and Herb Stuffing is based on this one, but has that extra-sagy, extra-savory kick. Isn’t this technically dressing? You caught us! Since this particular recipe is cooked in a casserole dish, as opposed to inside the cavity of a turkey, it is technically a “dressing” rather than a “stuffing.” In modern parlance, the two terms are relatively interchangeable and mainly differ based on your place of provenance. Granoff actually called this recipe Simple Is Best Dressing when it was first published. Google prefers we don’t. So, can I stuff it inside the bird? We don’t recommend it. Stuffing a turkey requires the meat to be cooked to a temperature far beyond the ideal so that the center of the stuffing is safe to eat. If it’s a stuffed turkey you must have, try Classic Stuffed Turkey With Old-Fashioned Gravy from Epicurious. What should I do with the leftover stuffing? If you don’t want to reheat it and eat it outright, tear that stuffing into chunks and roast it on a sheet pan until it turns into crispy crouton-like shards to toss through a radicchio salad. Find this and more ideas for Thanksgiving leftovers here.
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