Name: Classic Herb and Fennel Stuffing
Yield: 8 servings
Ingredients: 1 2-lb. loaf country-style bread, torn into 1"–1 1/2" pieces; 1/4 cup extra-virgin olive oil; 2 medium onions, finely chopped; 1 fennel bulb, finely chopped; 4 celery stalks, finely chopped; 1/2 cup dry white wine; 1 cup (2 sticks) unsalted butter; 1 cup chopped parsley; 2 Tbsp. chopped sage; 1 Tbsp. chopped rosemary; 1 Tbsp. chopped thyme; 3 tsp. kosher salt; 2 tsp. freshly ground black pepper; 2 large eggs; 2 1/2 cups low-sodium chicken broth

Baked herb and fennel stuffing in a green ceramic casserole dish with a serving spoon.

Classic Herb and Fennel StuffingPhoto by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

If your Thanksgiving isn’t Thanksgiving without a craggy-topped, herb-infused, crusty-bread-based stuffing, this one's for you. Better yet, make two: A dish of stuffing at each end of the table will help ease the traffic jam and maximize those primo corner scoops.

Recipe notes

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Recipe notes

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