With author Alison Roman's stuffing update that has crispy edges and a moist center, you'll bridge the divide between lovers of dry stuffing and wet stuffing devotees at your Thanksgiving table.

Alison Roman



  • If possible, dry bread pieces overnight on a rimmed baking sheet. If not, toast in a 300°F oven 15 to 20 minutes until the outsides are just lightly toasted, tossing once or twice.

  • Heat 6 Tbsp. butter and the olive oil in a large skillet over medium. Add leeks. Season with salt and black pepper. Cook 10 to 12 minutes or until leeks are totally softened and starting to brown, stirring occasionally.

  • Add mushrooms. Season with salt and pepper. Increase heat to medium-high. Cook 12 to 15 minutes more or until mushrooms and leeks are completely softened and deeply browned, stirring occasionally.

  • Add oregano and wine. Using a wooden spoon, scrape up any browned bits on the bottom of skillet. Let simmer 3 to 4 minutes or until wine is mostly evaporated. Remove from heat.

  • In a large bowl whisk together chicken broth and egg. Season with salt and pepper. Add dried bread, parsley, and mushroom mixture. Toss to coat evenly. (It should look a bit like uncooked bread pudding.)

  • Preheat oven to 425°F. Transfer mixture to a 2-quart baking dish. Cover with foil. Bake 15 to 20 minutes.

  • Remove foil. Dot top of stuffing with remaining 2 tablespoons butter. Return to oven. Bake about 20 minutes more or until edges and top are crispy and golden brown. Serves 8.

Nutrition Facts

310 calories, (8 g saturated fat, 1 g polyunsaturated fat, 6 g monounsaturated fat), 55 mg cholesterol, 633 mg sodium, 32 g carbohydrates, 3 g fiber, 3 g sugar, 8 g protein.