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Recipe: Thanksgiving Stuffing - A Farmer's Favorite

Thanksgiving is the classic time of the year for hearty stuffing. Hands down, our favorite stuffing recipe is the "Simple is Best" recipe from Bon Appetit. We always make it with Vibrant Farm onions, carrots, celery, shallots, and herbs

We first discovered this recipe during the pandemic when we found great value in watching Bon Appetit's YouTube channel for cooking inspiration. This 15-minute video walks you through how to make the stuffing, with tips and suggestions for best results. 

The flavors are rich and elevated, especially if you opt to use fresh ingredients. We've served this stuffing for dinner parties, Thanksgivings, and Friendsgivings and have had raving reviews from our guests. See the recipe below, and let us know what you think!

- Farmer Meghan


Simple-Is-Best Stuffing from Bon Appetit

ACTIVE TIME 25 minutes

A 13x9 Great Jones ceramic casserole dish filled with a craggy Thanksgiving stuffing set on a red tablecloth.

TOTAL TIME 2 hours 45 minutes


8–10 servings

¾ cup (1½ sticks) unsalted butter plus more for baking dish
1 lb. good-quality day-old white bread, torn into 1" pieces (about 10 cups)
2½ cups chopped yellow onions
1½ cups ¼" slices celery
½ cup chopped flat-leaf parsley
2 Tbsp. chopped fresh sage
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh thyme
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2½ cups low-sodium chicken broth, divided
2 large eggs


Step 1 Preheat oven to 250°. Grease a 13x9x2" baking dish with unsalted butter and set aside. Scatter 1 lb. good-quality dayold white bread, torn into 1" pieces (about 10 cups), in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.

Step 2 Meanwhile, melt ¾ cup unsalted butter in a large skillet over medium-high heat; add 2½ cups chopped yellow onions and 1½ cups ¼" slices celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in ½ cup chopped flat-leaf parsley, 2 Tbsp. chopped fresh sage, 1 Tbsp. chopped fresh rosemary, 1 Tbsp. chopped fresh thyme, 2 tsp. kosher salt, and 1 tsp. freshly ground black pepper. Drizzle in 1¼ cups low-sodium chicken broth and toss gently. Let cool.

Step 3 Preheat oven to 350°. Whisk 2 large eggs and remaining 1¼ cups low-sodium chicken broth in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°, about 40 minutes.

Step 4 Continue to bake dressing, uncovered, until set and top is browned and crisp, 40–45 minutes longer. Do ahead: Dressing can be baked (before browning) 1 day ahead. Uncover and let cool, then cover and chill. Uncover and bake until top is browned and crisp, 50–60 minutes. 


Editor’s note: This Thanksgiving stuffing recipe was first printed in our November 2012 issue as ‘Simple Is Best Dressing.’ 

Nutrition Per Serving 9 servings 1 serving contains: Calories (kcal) 280 Fat (g) 17 Saturated Fat (g) 10 Cholesterol (mg) 90 Carbohydrates (g) 25 Dietary Fiber (g) 2 Total Sugars (g) 4 Protein (g) 6 Sodium (mg) 890


Source: Bon Appetit

Meghan Breuer
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