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The Perfect Stuffing Recipe

The perfect stuffing to complement our fantastic GMO, Antibiotic and Hormone Free Snyder Heritage Farm premium whole turkeys.

  • 3/4 cup (1 1/2 sticks) unsalted butter plus more for baking dish
  • 1 pound good-quality day-old white bread, torn into 1" pieces (about 10 cups)
  • 2 1/2 cups chopped yellow onions
  • 1 1/2 cups 1/4" slices celery
  • 1/2 cup chopped flat-leaf parsley
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 1/2 cups low-sodium chicken broth, divided
  • 2 large eggs
  • Preheat oven to 250°F. 
  • Butter a 13x9x2" baking dish and set aside. 
  • Scatter bread 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.
  • Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. 
  • Add to bowl with bread; stir in herbs, salt, and pepper. 
  • Drizzle in 1 1/4 cups broth and toss gently. 
  • Let cool.
  • Preheat oven to 350°F. 
  • Whisk 1 1/4 cups broth and eggs 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 centre of dressing registers 160°F, about 40 minutes. 


  • Dressing can be made 1 day ahead. 
  • Uncover; let cool. 
  • Cover; chill.
  • Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).