Martha Stewart Walnut-Herb Stuffing

Martha Stewart Walnut-Herb Stuffing packs easy fall comfort into crusty bread cubes, because toasted walnuts, golden raisins, and four fresh herbs do the work. Sage, rosemary, oregano, and thyme fill every bite with the kind of aroma that means Thanksgiving.

Serve this Thanksgiving stuffing right from the baking dish alongside roast turkey and cranberry sauce. Toast the bread cubes until they are completely dry, because soggy bread means soggy stuffing and no crispy golden top.

Martha Stewart Walnut-Herb Stuffing

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Course: Side DishCuisine: AmericanDifficulty: Easy

8

servings

35

minutes

25

minutes

minutes

Crusty on top and soft through the middle, with bursts of toasted walnut and sweet golden raisin in every spoonful.

Ingredients

• 1 pound sturdy white bread (such as French or sourdough)
  

• 3/4 cup walnut halves
  

• 4 tablespoons unsalted butter
  

• 2 medium onions, cut into 1/4-inch dice
  

• 4 stalks celery, cut into 1/4-inch dice
  

• 1/3 cup golden raisins
  

• 1/4 cup coarsely chopped fresh flat-leaf parsley
  

• 1 tablespoon chopped fresh sage
  

• 1 teaspoon chopped fresh rosemary
  

• 1 teaspoon chopped fresh oregano
  

• 1 teaspoon chopped fresh thyme
  

• 1/2 teaspoon coarse salt
  

• Freshly ground pepper
  

• 1/4 teaspoon ground nutmeg
  

• 1 1/4 cups homemade or low-sodium store-bought chicken stock
  

Directions

• Toast the bread: Preheat the oven to 375 degrees. Cut the bread into 3/4-inch cubes and spread them on a rimmed baking sheet. Toast until completely dry and pale golden, about 15 minutes, tossing halfway through. Spread the walnuts on a separate baking sheet and toast until fragrant, about 8 minutes. Let cool, then coarsely chop. Transfer bread cubes to a large mixing bowl.
• Sauté the aromatics: Melt the butter in a large skillet over medium heat. Add the onions and celery and cook, stirring occasionally, until softened, about 8 minutes. Add the raisins, parsley, sage, rosemary, oregano, thyme, salt, pepper, and nutmeg. Cook for 2 minutes more. Pour the mixture over the bread cubes, add the walnuts, and toss to combine.
• Assemble and bake: Pour the chicken stock over the stuffing and toss gently until evenly moistened. Transfer the mixture to a buttered 9-by-13-inch baking dish. Cover tightly with foil and bake for 25 minutes. Remove the foil and bake until the top is golden and crispy, about 15 minutes more.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Lodge 12-inch cast iron skillet, Nordic Ware half sheet pan. As an Amazon Associate I earn from qualifying purchases.

FAQ

Can I make this stuffing ahead of time?

Assemble the stuffing up to a day before you plan to bake it. Cover the dish tightly with plastic wrap and refrigerate. When you are ready to bake, remove the plastic, cover with foil, and add about 10 extra minutes to the covered baking time so the center heats through.

What can I use instead of walnuts?

Pecans are the closest swap because they have a similar buttery crunch. Almonds work too but bring a slightly different flavor. Skip cashews here because they go soft in the oven and lose the texture contrast you want.

Can I stuff the turkey with this recipe?

You can use about 4 cups of the unbaked stuffing for a 12-pound bird. Pack it loosely into the cavity right before roasting, never the night before. The stuffing inside the turkey must reach 165 degrees on an instant-read thermometer before you pull the bird from the oven.

How do I store and reheat leftovers?

Keep leftover stuffing in an airtight container in the refrigerator for up to 4 days. To reheat, spread it in a baking dish, cover with foil, and warm at 350 degrees for about 15 minutes. Remove the foil for the last 5 minutes so the top crisps up again.

Why is my stuffing soggy?

The most common reason is that the bread cubes were not dried out enough before mixing. They should feel completely hard and crunchy when you pull them from the oven. If yours still feel slightly soft, toast them for 3 to 5 extra minutes. Proper drying is what gives you that crispy golden top instead of a mushy casserole.