Hearty But Fluffy Rustic Bread Stuffing — cooking, recipes, bon apetit

Baked

Key takeaways

  • Texture is everything: aim for crisp edges and a steamy, chewy center.
  • Simple ingredients: baguette, chicken broth, sage, cranberries, and walnuts deliver classic fall flavor.
  • Flexible formula: swap herbs, nuts, or fruit to suit the menu.

This rustic baguette stuffing hits the sweet spot between hearty and fluffy — perfect for when the goal is something that soaks up gravy and still has crunch. It’s an approachable recipe for cooks who like straightforward steps, dependable results, and big autumn flavor. The method prioritizes texture and timing so each bite has contrast: crispy, chewy, and tender all at once.

Close-up of torn baguette pieces in a glass bowl with olive oil drizzling onto them.

What we need

Ingredients

  • 2 baguettes (about 10 ounces each), torn into bite-sized pieces — yields ~12 cups
  • 3 tablespoons extra virgin olive oil
  • 2 cups chicken broth
  • 2 tablespoons unsalted butter
  • 3 stalks celery, cut into 1/2-inch pieces
  • 1 teaspoon table salt and 1/4 teaspoon ground black pepper
  • 2 large onions, cut into 1/2-inch pieces
  • 3 tablespoons fresh sage, chopped
  • 1/2 cup dried cranberries
  • 3 tablespoons fresh parsley, chopped
  • 1/4 cup toasted walnuts, coarsely chopped
toasted baguette pieces on a rimmed sheet ready for stuffing

Step-by-step

  1. Preheat oven to 450°F. Tear baguettes into rustic bite-sized pieces; remove overly tough bottom crusts if needed. Toss with 3 tbsp olive oil and spread on a rimmed sheet.
  2. Toast on the upper-middle rack for about 10 minutes, stirring halfway. Aim for lightly browned edges and a chewy center.
  3. While warm, add 2 cups chicken broth to the toasted bread and stir so the pieces absorb moisture without becoming soggy.
  4. Melt 2 tbsp butter in a 10-inch skillet over medium. Add celery, 1 tsp salt, and 1/4 tsp pepper; cook 3–5 minutes until softened. Add onions and cook about 8 minutes until soft but not brown.
  5. Stir in 3 tbsp chopped sage and 1/2 cup dried cranberries; cook 1 minute to bloom the flavors.
  6. Fold the fragrant vegetable-herb mixture into the moistened bread in a roomy bowl, then transfer to a buttered 9x13 pan and spread into an even layer.
  7. Bake at 450°F for 20 minutes. Stir gently to redistribute crispy and steamy pieces, then return to the oven for 10 minutes to re-crisp the top.
  8. Finish with 3 tbsp fresh parsley and 1/4 cup toasted walnuts scattered on top before serving.
Skillet with sautéed celery and onions being stirred with a spatula.

Tips, swaps, and serving ideas

  • Herb swaps: thyme or rosemary work in place of sage.
  • Nut and fruit variations: pine nuts or toasted pecans and apricots or cherries can be used instead.
  • Bread choices: a country loaf, sourdough, or challah can change the flavor and crumb.
  • Serve alongside roast chicken, pork loin, or turkey so the stuffing can shine and soak up gravy.
close-up finished rustic baguette stuffing topped with parsley and toasted walnuts

Final notes on making it your own

This approach keeps the process friendly for any level of cook while delivering a stuffing that feels handcrafted and celebratory. For anyone exploring cooking, recipes, bon apetit style inspiration, this formula is a reliable foundation to riff from and enjoy year-round.

This article was created from the video Hearty But Fluffy: The Ultimate Thanksgiving Stuffing Formula | America's Test Kitchen with the help of AI.

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