Like a greatest hits album, this recipe combines the essential elements and the most successful techniques from all of our most popular stuffing recipes.
Recipe information
Yield
8 servings
Ingredients
1
1½
1
1
1
1
4
2
1
½
¼
1
1
3
4
Preparation
Step 1
Place racks in middle and top of oven; preheat to 300°. Butter a 3-qt. baking dish. Divide bread between 2 rimmed baking sheets and bake on middle rack, tossing occasionally, until dried out (do not let brown more than just a bit around the edges), 25–35 minutes. Let cool.
Step 2
Meanwhile, heat oil in a large skillet over medium-high. Arrange sausage in a single layer and cook, undisturbed, until browned underneath, about 3 minutes. Break up into bite-size pieces with 2 spatulas or spoons and continue to cook, tossing occasionally, until cooked through, about 5 minutes longer. Transfer sausage to a plate.
Step 3
Reduce heat to medium and melt 1 cup butter in same skillet. Add onion, fennel, and celery; season lightly with salt and pepper. Cook, stirring occasionally, until vegetables are very tender but not browned, 12–15 minutes. Add wine and scrape bottom of skillet to release any browned bits. Bring to a boil and cook until wine is evaporated, about 3 minutes. Toss in parsley, sage, and thyme and let mixture cool in skillet.
Step 4
Increase oven temperature to 350°. Whisk eggs and 2 cups stock in a very large bowl. Add bread, sausage, and onion mixture and toss well to combine. Add 2 tsp. or 1¼ tsp. salt and 1 tsp. pepper. Drizzle remaining 2 cups stock over and toss again to combine. Let sit, tossing occasionally, until bread absorbs all of the liquid, about 10 minutes.
Step 5
Transfer stuffing to prepared dish; butter a sheet of foil and cover dish, butter side down. Bake on middle rack until very hot throughout (it should feel too hot to comfortably touch in the center; an instant-read thermometer inserted into the center should register 160°), 35–40 minutes.
Step 6
Increase oven temperature to 425°. Remove foil and transfer baking dish to top rack. Continue to bake stuffing until golden brown, 25–30 minutes longer.
Do Ahead: Stuffing can be assembled 1 day ahead. Cover and chill.
Editor’s note: Head this way for more of our best Thanksgiving stuffing recipes →
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Reviews (26)
Back to TopI've made this for multiple years in a row, and it's a holiday staple in my arsenal of recipes. The stuffing always turns out to be the perfect texture, not too dry or too moist, with a wonderful flavor from the fennel that makes it feel elevated. Love it.
April
Michigan
12/17/2023
First time I’ve used Fennel. It was amazing but w/o the sausage being added because of Salt, and being vegan.
Anonymous
Los Angeles, California
11/26/2021
"Best stuffing ever!" Everyone loved this Thanksgiving stuffing! The fennel was a great addition. Used low-sodium chicken broth. Was a little apprehensive about the 2 sticks of butter and the 3 large eggs, but it created the best of both worlds - crispy topping and "baked inside the bird" stuffing beneath. We will definitely make it again!
Charlotte
Alexandria, VA
11/26/2021
This is basically the recipe my mother made...going back to the 1960s I'm sure. The only thing I don't do is to add eggs, and it might be helpful to explain how to put the stuffing into a turkey (I always forget if there are rules, like don't overstuff?!). I usually put as much as I can into the turkey, then put the rest into a baking dish. The stuffing that's in the turkey is always better!
Julie
San Miguel de Allende, Mexico
11/25/2021
I've made this stuffing every Thanksgiving for the last 5 years with one exception and that year was a mistake! This is the absolute best stuffing. It always gets rave reviews. It's perfect, I'll never stray from it again. My only change is I strongly dislike fennel so I replace it with another onion.
Sarah
Washington, DC
11/24/2021
I read this recipe and thought you stole our family recipe!!! With 2, exceptions, we never put wine or eggs in our recipe. I will have to try this addition, but not for Thanksgiving as my family would have a fit if it wasn't the same as the last 25 years! This was my Mom's recipe and you are right, if it ain't broke, don't fix it. Happy Thanksgiving.
M. Cohen
Bucks County, PA
11/15/2021
I always tend to neglect my (formerly boxed) stuffing at the Thanksgiving table, but this dish was the star of the meal this holiday! I used a homemade loaf of gluten free brioche for the croutons and it worked perfectly. I also replaced the celery with a bunch of green onions (sprinkling some on top for garnish) because I’m not a celery fan. I prepared the night before and browned the day of. Everyone said it was their favorite part of the meal. I can’t recommend this recipe enough!!
Lindsey Lent
Los Angeles, CA
11/28/2020