A Classic Thanksgiving Stuffing Recipe With Apples and Herbs

Thanksgiving tables often feature stuffing, a savoury bread pudding that blends rich flavours and comforting textures. This year, a classic recipe highlights the dish's warmth, using apples for sweetness and a mix of herbs for a fragrant, golden finish.

Preparation starts with the bread—14 cups of cubed challah or brioche, chosen for its light, airy texture. To avoid a soggy result, the bread must dry out first. This can be done by leaving it uncovered for 24 hours or baking it at 250°F for 30 minutes. For convenience, the bread can be toasted up to three days ahead, while chopped vegetables keep well in the fridge for a day.

The recipe calls for 2 cups each of chopped celery and sliced apples, replacing carrots to add natural sweetness. A cup of chopped onion, half a cup of toasted walnuts, and a quarter cup of parsley round out the mix. Fresh thyme and rosemary—1½ teaspoons each—bring the classic Thanksgiving aroma, while 2 teaspoons of salt and half a teaspoon of black pepper season the dish.

Two large eggs bind the ingredients, and 2 cups of broth (chicken, turkey, or vegetable) keep it moist. Everything combines in a 13-by-9-inch baking dish, then bakes at 350°F for about 30 minutes. The result is a crisp, golden top with a tender centre, ready to serve.

The dish balances sweet apples, aromatic herbs, and toasted bread for a festive side. With make-ahead steps for the bread and vegetables, it offers both tradition and practicality. The final bake ensures a crisp finish, making it a centrepiece for the holiday meal.