Better Bread Stuffing

Better Bread Stuffing

If you're looking for a way to make a terrific stuffing for Thanksgiving without actually having to stuff and roast a turkey, this is your recipe. This makes an amazing side dish and is the perfect dish to make if you're going to a Thanksgiving pot-luck. The turkey wings used in this recipe can be used to make soup or salad. Looking for a recipe without using any turkey meat? Try this simple stuffing recipe.
  • Prep: 1 hour 45 min
  • Cook: 1 hour 15 min
  • Total: 3 hours
  • Serves 10 to 12
Better Bread Stuffing
  • Adjust oven rack to top third and bottom third position. Preheat oven to 250°F.
  • 2 pounds (about 22 slices) of white sandwich bread
  • Cut bread into 1/2-inch cubes and spread in a single layer onto two rimmed baking sheets or pans. Place in oven and stir several times while baking. Bake until the edges of the bread are crisp but the center is still somewhat soft and moist, about 45 to 60 minutes.
  • Transfer bread to a large bowl and increase oven temperature to 375°F.
  • 2 turkey wings (about 3 pounds), or substitute 2 pounds of chicken wings
  • Cut through joint of wings with a chef's knife to separate them into pieces which will lay flat.
  • Using a paring knife, poke 15 to 20 holes in each segment.
  • 2 teaspoons vegetable oil
  • Heat oil in a large skillet or cast-iron pan over medium-high heat. Cook turkey wings until golden brown on one side, about 4 to 6 minutes. Flip and cook until golden brown on the other side, about 4 to 6 minutes longer. Transfer wings to separate bowl.
  • 6 tablespoons (¾ stick) butter
  • Return skillet to medium heat and add butter.
  • 1 large onion, chopped fine (about 1 ½ cups)
  • 3 celery ribs, chopped fine (about 1 ½ cups)
  • ½ teaspoon table salt
  • Add onion, celery, and salt to skillet. Cook, stirring occasionally, until softened but not browned, 7 to 9 minutes.
  • 2 tablespoons minced fresh thyme
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon ground black pepper
  • Add chopped herbs and pepper to skillet and cook until fragrant, about 30 seconds longer.
  • 1 cup chicken broth
  • Add chicken broth to skillet with vegetables and bring to simmer, using wooden spoon to scrape browned bits from bottom of pan.
  • Add vegetable mixture to bowl with dried bread and toss to combine.
  • 1 tablespoon butter
  • Grease 13- by 9-inch baking dish with butter.
  • 1 ½ cups chicken broth
  • 3 large eggs
  • 1 ½ teaspoon salt
  • accumulated turkey juices
  • Whisk eggs, chicken broth, salt, and any accumulated juices from turkey in medium bowl until combined.
  • Pour egg mixture over bread. Gently toss to combine. Transfer to greased baking dish.
  • Place turkey on top of stuffing and cover tightly with several layers of aluminum foil. Place entire pan on a baking sheet to catch any juices that spill out.
  • Bake on lower rack of oven until the thickest part of the turkey wing reaches 175°F, about 60 to 75 minutes. Remove foil and transfer wings to dinner plate.
  • Using a fork, gently fluff stuffing. Let rest 5 minutes before serving.
From . ( Adapted from Cook's Illustrated. 'Bread Stuffing with Fresh Herbs.' (November 2010). (

Related Equipment or Ingredients

Best of Make Better Food

Get New Recipes via Email + Free Cookbook

Sign up to get free recipes via email and download a free copy of the Best of Make Better Food e-cookbook, featuring 25 of my favorite recipes. Unsubscribe anytime.