It’s All About the Stuffing

Christine Drinan Stuffing Recipe

We feel like it’s a public service to do a stuffing tutorial because it’s a fan favorite. The family member shall remain nameless, but after showing up 2 hours late for apéro hour someone thought bringing a bag of croutons was stuffing for the potluck contribution. To spare anyone else that trauma, here’s our crowd-pleaser stuffing, that will be the best stuffing recipe you’ll make yet.

The Secret to the Best Stuffing Recipe

The key to the best stuffing recipe is to make your croutons at home, using only the most high-quality brioche and French bread. If you want to get fancy like in our video, you can do a selection of breads. We use four different kinds, one of which is a croissant loaf from Paris Baguette. It takes the whole recipe next level.

Actually, the key to the entire recipe is to use the highest quality organic ingredients. From there, it’s assembly, where you can assemble the recipe the day before and bake on Thanksgiving day. Check out our video to see how easy it can be to make the best stuffing recipe.


1 loaf of Brioche bread, cut into 1-inch cubes, preferably one day old
1 loaf of French bread, cut into 1-inch cubes, preferably one day old
2 1/2 to 3 pounds of trumpet and shitake mushrooms
1 large yellow onion, finely chopped
4–5 ribs of celery, chopped
4–5 tablespoons fresh rosemary
3–4 tablespoons fresh thyme
4 tablespoons fresh parsley
4 cups chicken stock or broth, unsalted
2 sticks of butter, melted
1 tablespoon salt
8 tablespoons extra virgin olive oil, divided

Yield: 8-10 servings


Heat oven to 350˚F.

The secret to the best stuffing recipe is to make your own croutons, and this step takes less than 10 minutes. Spread cubed brioche and French bread on baking sheets and toast in the oven until lightly golden brown, about 8–10 minutes. When brown, remove trays from the oven and drizzle with 2 tablespoons olive oil and sprinkle with salt and about 1 tablespoon each of the rosemary, parsley, and thyme, set aside in a large mixing bowl.

In a very large skillet, heat 3 tablespoons of oil and sauté the mushrooms; taking care not to crowd them in the pan, otherwise they will not brown. As soon as the mushrooms have browned, remove from the pan and set aside in a bowl. In the same skillet, add 3 tablespoons of olive oil and heat for 1 minute; add the onion and sauté until just translucent, about 4 minutes.  Add in the celery and continue to cook another 3–4 minutes until celery and onion have softened.

Transfer mushrooms, onions, and celery to the large mixing bowl containing the toasted bread. With a spatula, fold the mushrooms, including the mushroom juices into the toasted bread.  Add in all the remaining herbs except for the parsley.  Mix the salt into the chicken broth, and pour the chicken broth over the bread mixture, about ½ cup at a time until fully absorbed.  The stuffing should be very moist but there should not be excess liquid.  Add the melted butter and remaining parsley and stir well.

Transfer the stuffing mixture into a buttered baking dish and cover with tin foil.  Bake for about 25 minutes, remove foil, and bake for another 10 minutes or until the top of the stuffing is well browned. Stuffing can be made up to four to five hours in advance and reheated before dinner.  Reserve extra chicken broth to moisten stuffing if necessary.

Other Articles You’ll Like

The Best Thanksgiving Leftover Recipes 
Thanksgiving Side Dish Recipes 
Where to Travel for Thanksgiving 


Q: What makes this the best stuffing recipe?

A: This is the best stuffing recipe because it combines French bread and brioche.

Q: Can you make this stuffing recipe the day before?

A: One of the reasons this is the best stuffing recipe is because it can be assembled and refrigerated the day before. You can bake the stuffing the day of.

Q: Can you make this stuffing recipe vegan?

A: Yes, you can make this stuffing recipe vegan by substituting vegan butter or olive oil, and using vegetable broth.

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