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Good Housekeeping published a classic Thanksgiving stuffing recipe built from toasted country-style bread, onions, celery, sage, parsley, broth and eggs. The recipe yields 10 servings and lists 20 minutes of active preparation and 40 minutes of cooking; its description of the dish as a standout is the publication’s assessment, not an independently established ranking.
Good Housekeeping has published a classic Thanksgiving bread stuffing recipe that yields 10 servings and takes about one hour from start to finish, using toasted country-style bread, onions, celery, sage, parsley, chicken broth and eggs. The publication presents it as an easy holiday side with a crisp, browned exterior and a softer center, though its description of the recipe as the “best” is an editorial judgment rather than a documented comparison with other stuffing recipes.
The recipe calls for a one-pound loaf of country-style bread, cut into half-inch pieces, along with three tablespoons of unsalted butter, two chopped onions, two chopped celery stalks and three cups of low-sodium chicken broth. The herb mixture includes a quarter cup of chopped sage leaves and one cup of flat-leaf parsley; two beaten eggs, kosher salt and pepper complete the listed ingredients. Good Housekeeping gives the recipe 20 minutes of active time and 40 minutes of cooking time.
Preparation starts by heating the oven to 375 degrees Fahrenheit, greasing a three-quart casserole dish and toasting the bread pieces on a baking sheet for 15 to 20 minutes. Meanwhile, onions are cooked in butter with salt and pepper until tender and beginning to brown. Celery is added and cooked until tender, then broth is brought to a boil with sage. The parsley is stirred in after the pan is removed from the heat.
The vegetable and broth mixture is tossed with the toasted bread before the beaten eggs are folded in. The stuffing bakes covered with foil for 10 minutes, then uncovered for another 15 to 20 minutes, until golden brown, according to the instructions. Good Housekeeping lists about 140 calories per half-cup serving, with 390 milligrams of sodium. The provided recipe does not state a food-safety temperature or explain how to adapt the method for baking stuffing inside a turkey.
A Make-Ahead-Friendly Holiday Side
For readers planning a Thanksgiving meal, the recipe offers a defined serving yield, ingredient list and oven schedule for a familiar side dish. Its stated one-hour total makes it possible to compare the preparation with other dishes competing for oven space, while the separate stovetop and oven steps show where active work is concentrated. The source does not say whether the stuffing can be prepared ahead, so cooks should not assume that the recipe’s timing includes advance preparation.
The method also spells out the texture the publication says it aims for: soft inside and browned on top. Toasting the bread first and uncovering the casserole for the final stage are central parts of that method. The recipe’s nutrition figures may help readers compare servings, but they are listed for a half-cup portion and should not be confused with the amount each guest will eat.
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How the Recipe Builds Its Flavor
The report describes a traditional bread-based approach: aromatics are cooked in butter, herbs and broth are combined with toasted bread, and eggs are added before baking. The ingredient quantities and sequence are specific to this Good Housekeeping recipe; the source does not identify it as a new cooking method or report a test against competing recipes.
Good Housekeeping’s introduction says stuffing is a side dish guests may return to for additional servings and labels this version especially tasty and easy. Those phrases are the publication’s characterization. The supplied material contains no reader poll, ratings data or independent review establishing that it is the best Thanksgiving stuffing recipe. The headline’s “of all time” wording should likewise be understood as promotional framing, not a measured result.
““the tastiest, easiest classic recipe””
— Good Housekeeping
What the Recipe Does Not Establish
The source does not provide a publication date, reader-rating results or evidence comparing this recipe with other Thanksgiving stuffings. It is therefore not possible to verify the headline’s claim that this is the best recipe “of all time.” The article also does not state whether the recipe has been tested with substitutions, such as vegetable broth, different bread or dried herbs.
Other practical details are not specified in the supplied instructions. They do not explain how dry the bread should be after toasting, how far ahead the casserole may be assembled, or how to handle the recipe if the stuffing is cooked inside poultry rather than in a dish. The listed 140 calories and 390 milligrams of sodium apply to a half-cup serving, but the source does not give a serving-weight measurement or explain how nutrition may change with ingredient brands and substitutions.
Cooks Can Follow the Published Method
The source gives no announced follow-up, testing update or scheduled milestone. Readers who want to make the dish can follow the published sequence: toast the bread, cook the vegetables and herbs with broth, combine them with the bread and eggs, then bake the casserole covered and uncovered. The listed schedule is 15 to 20 minutes for toasting, followed by the recipe’s stovetop preparation and 25 to 30 minutes in the oven.
Anyone adapting the recipe will need to make decisions the source does not address, including substitutions and advance assembly. The article’s description of the finished texture and its nutrition information remain the publication’s supplied guidance; no independent outcome or reader response is included in the source material.
Key Questions
How many people does the stuffing recipe serve?
Good Housekeeping lists a yield of 10 servings. The nutrition information is calculated for a half-cup serving.
How long does the recipe take?
The recipe lists 20 minutes of active time, 40 minutes of cooking time and one hour total. Its timed baking steps add up to 25 to 30 minutes, in addition to toasting the bread and preparing the stovetop mixture.
What bread and herbs does it use?
It calls for about one pound of country-style bread, plus chopped sage and flat-leaf parsley. The bread is cut into half-inch pieces and toasted before it is mixed with the other ingredients.
Is it proven to be the best Thanksgiving stuffing?
No comparative evidence is provided in the source. “Best” is part of the headline’s promotional framing; the recipe report supplies ingredients and instructions but no ranking or comparison data.
Source: goodhousekeeping.com
