Make Ahead Stuffing

5 from 8 votes

This Make Ahead Stuffing is buttery, savory, and packed with browned butter, garlic, celery, onions, fresh herbs, and crusty bread. Bake it ahead for Thanksgiving or prep the bread and aromatics in advance to save time. It comes out soft in the center, crisp on top, and reheats beautifully for holiday dinners.

Prep Time25

Cook Time50

Total Time1 15

Course: Side Dish

Cuisine: American

Servings:

Author: Brianna May

Equipment

Ingredients

1 1/2 sticks (3/4 cup) salted butter
2 medium yellow onions, diced finely
2 cups celery, diced finely
10-12 cloves garlic,minced finely
1 Tablespoon chicken bouillon powder, like Knorr*
1/4 cup fresh chopped rosemary
2 teaspoons dried thyme
1 teaspoon dried sage
fresh cracked black pepper
2 cups turkey, chicken, or vegetable stock or broth
1 Tablespoon Worcestershire sauce
24 ounces stale bread, like French or sourdough*
2 large eggs

Instructions

Brown the Butter: In a large skillet or pot, melt the butter over medium heat. Stir continuously as it melts. The butter will start to foam, then gradually change color. Continue stirring until it becomes a rich amber color and releases a nutty aroma, about 3-4 minutes. Watch carefully so it doesn’t burn. Once the butter is golden brown with small brown flecks, remove the skillet from the heat briefly to avoid burning.
1 1/2 sticks (3/4 cup) salted butter
Sauté the Vegetables: Add the onions and celery to the browned butter in the skillet. Return the skillet to medium heat, stirring to coat the vegetables in the butter. Sauté for about 8-10 minutes, until the onions are translucent and the celery is soft, stirring occasionally to prevent sticking.
2 medium yellow onions, diced finely, 2 cups celery, diced finely
Season: Once the vegetables are tender, add the minced garlic, chicken bouillon powder, rosemary, thyme, sage, and a few cracks of black pepper. Stir everything together and cook for an additional 2-3 minutes, until the garlic is fragrant and the herbs are well combined. Remove the skillet from the heat and set it aside.
10-12 cloves garlic,minced finely, 1 Tablespoon chicken bouillon powder, like Knorr*, 1/4 cup fresh chopped rosemary, 2 teaspoons dried thyme, 1 teaspoon dried sage, fresh cracked black pepper
Combine & Transfer: In a liquid measuring cup, mix together the broth and Worcestershire sauce. Place the bread cubes in a very large mixing bowl. Pour the broth mixture over the bread, folding gently to combine so the bread absorbs the liquid evenly. Then add the vegetable mixture and continue folding gently until fully mixed. The bread should be moistened but not overly soggy. Taste the mixture and adjust the seasoning with salt and pepper if needed. Finally, fold in the eggs until well incorporated. Grease a 9x13-inch baking dish and transfer the stuffing mixture into the dish, spreading it out in an even layer. Cover tightly with foil and refrigerate for up to 24 hours if making ahead.
2 cups turkey, chicken, or vegetable stock or broth, 1 Tablespoon Worcestershire sauce, 24 ounces stale bread, like French or sourdough*, 2 large eggs
Bake: When you are ready to bake, preheat the oven to 350°F (175°C). Remove the stuffing from the fridge while the oven preheats. Bake uncovered for 40-50 minutes or until golden brown.

Notes

Bread: Use sturdy French bread or sourdough and dry it well so it absorbs the broth without turning mushy.
Chicken Bouillon Powder: This adds a lot of savory flavor, so use low-sodium broth if your bouillon is especially salty.

Nutrition