Preparing stuffing for a large group can be daunting, but this classic stuffing recipe for 20 people makes it easy and delicious. It combines savory herbs, sautéed vegetables, and hearty bread to create a moist, flavorful dish that complements any roast or holiday meal perfectly.
Ingredients
- 1 loaf (about 1.5 pounds) of day-old white or sourdough bread, cubed (about 12 cups)
- 1 cup (2 sticks) unsalted butter
- 3 large yellow onions, finely chopped
- 5 celery stalks, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons fresh sage, chopped (or 2 teaspoons dried sage)
- 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 4 cups low-sodium chicken or vegetable broth, warmed
- 4 large eggs, lightly beaten
- Optional: 1 cup chopped walnuts or pecans
- Optional: 1 cup dried cranberries or chopped apples for sweetness
Instructions
- Preheat your oven to 350°F (175°C). Spread the cubed bread evenly on baking sheets and toast in the oven for 15-20 minutes until dry and lightly golden but not browned. Set aside to cool.
- In a large skillet or sauté pan, melt the butter over medium heat. Add the chopped onions and celery and cook, stirring occasionally, until softened and translucent, about 10 minutes.
- Add the minced garlic, sage, thyme, rosemary, parsley, salt, and pepper to the vegetables. Sauté for another 2-3 minutes until fragrant. Remove from heat.
- In a very large mixing bowl or clean container, combine the toasted bread cubes and the sautéed vegetable and herb mixture. Mix thoroughly to evenly distribute the flavors.
- In a separate bowl, whisk together the warm broth and beaten eggs. Slowly pour this mixture over the bread and vegetables, gently tossing to moisten all the bread. The stuffing should be moist but not soggy; add broth gradually and adjust as needed.
- If using, fold in the chopped nuts and dried cranberries or apples for added texture and flavor.
- Transfer the stuffing to one or two large greased baking dishes (about 9×13 inches each) or a roasting pan.
- Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and slightly crisp.
- Remove from oven and let sit for 5-10 minutes before serving to allow the stuffing to set.
Tips
- Bread choice: Use sturdy, day-old bread like sourdough, French, or Italian for the best texture. Avoid very soft bread that will turn mushy.
- Make ahead: You can prepare the stuffing mixture up to 24 hours in advance, cover tightly, and refrigerate. Bring to room temperature before baking.
- Moisture control: Adding broth slowly helps avoid soggy stuffing. The bread should be moist but hold its shape.
- Herb substitutions: Fresh herbs give the best flavor, but dried herbs can be used at one-third the quantity. Adjust seasoning after mixing.
Serving Suggestions
This stuffing pairs beautifully with roasted turkey, chicken, or pork. Serve it alongside mashed potatoes, cranberry sauce, and roasted vegetables for a traditional holiday feast. Leftover stuffing also makes an excellent base for breakfast casseroles or savory muffins.
Variations
For a richer stuffing, add cooked sausage or bacon to the sautéed vegetables before combining with the bread. For a vegetarian option, use vegetable broth and omit meat additions. Incorporate mushrooms for an earthy flavor or substitute cornbread for some or all of the white bread to create a Southern-style stuffing. You can also add chopped apples, dried cherries, or orange zest for a fruity twist.
Storage and Reheating
Store leftover stuffing in an airtight container in the refrigerator for up to 3 days. To reheat, place stuffing in an oven-safe dish, sprinkle a little broth or water on top to keep moisture, cover with foil, and warm at 350°F (175°C) for 20-25 minutes until heated through. Stuffing can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I prepare stuffing ahead of time?
Yes, you can assemble the stuffing mixture a day in advance and store it covered in the refrigerator. Bake it fresh just before serving to ensure the best texture and flavor.
How do I keep stuffing moist but not soggy?
Adding broth gradually and mixing gently helps the bread absorb just enough liquid. The bread cubes should be dry and toasted beforehand to prevent sogginess.
Can I cook the stuffing inside the turkey?
Cooking stuffing inside the bird is traditional but requires careful temperature monitoring to ensure the stuffing reaches a safe internal temperature of 165°F (74°C). For large quantities like this recipe, baking separately is safer and more manageable.
What if I don’t have fresh herbs?
Dried herbs are a fine substitute; use about one-third the quantity called for fresh. Taste and adjust seasoning before baking.
Can I make this recipe gluten-free?
Yes, substitute the bread for a gluten-free variety that holds up to toasting. Ensure all other ingredients, like broth, are gluten-free as well.
How do I add extra flavor to my stuffing?
Consider adding sautéed mushrooms, cooked sausage, nuts, or dried fruit. Toasting nuts beforehand enhances their flavor, and caramelizing onions deeply enriches the dish.
With these guidelines and tips, making stuffing for 20 people becomes a straightforward and rewarding task. This recipe balances classic flavors and textures to please a crowd, making your holiday meal complete and memorable.
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