Alison Roman Stuffing Recipe: Timeless Comfort on Your Plate

alison roman stuffing

In the realm of culinary classics, few dishes evoke a sense of nostalgia and comfort like stuffing. Alison Roman, a visionary in the culinary world, has breathed new life into this beloved holiday staple with her Classic Celery Stuffing recipe.

With a unique blend of traditional flavors and contemporary flair, Alison Roman’s stuffing recipe captures the essence of time-honored family gatherings while inviting a new generation to savor the magic of classic stuffing.

Alison Roman’s Stuffing Recipe


  • 1 large loaf of high-quality, crusty bread (around 1¼ pounds), preferably sourdough or ciabatta
  • ½ cup of olive oil
  • 8 tablespoons (1 stick) of unsalted butter
  • 8 garlic cloves, thinly sliced
  • 2 medium yellow onions, thinly sliced (or 2 large leeks, thinly sliced)
  • Kosher salt and freshly ground black pepper
  • 4 cups of chopped celery (save leaves for garnish, if available)
  • 1 cup of dry white wine
  • 2 ½ cups of low-sodium chicken, turkey, or vegetable broth
  • 3 large eggs
  • 1 cup of finely chopped parsley or celery leaves
  • ½ cup of finely chopped chives
  • 2 tablespoons of finely chopped marjoram, oregano, or thyme (optional)
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  1. Tear the crusty bread into pieces of about 1½ to 2 inches using your hands. Spread the pieces on a rimmed baking sheet and let them sit uncovered at room temperature for 12 to 24 hours. Alternatively, you can toast the chunks in a 300-degree oven, tossing occasionally, until they are dried out on the outside (but not browned).
  2. Preheat the oven to 375°F (190°C). In a large skillet over medium-high heat, combine the olive oil and butter. Once the butter has melted, add the garlic and onions. Season with salt and pepper and cook, stirring occasionally, until the onions are completely softened, around 10 to 12 minutes.
  3. Add the chopped celery and season with salt and pepper. Cook, stirring occasionally, until the celery turns bright green and becomes tender, about 4 to 6 minutes. Pour in the white wine and let it reduce by about half, which should take around 3 to 4 minutes.
  4. Whisk together the broth and eggs in a medium bowl. Place the torn bread in a large bowl and pour the egg mixture over it. Toss a few times to coat the bread (you can use your hands or a wooden spoon). Allow it to sit for a minute or two, then toss again. Repeat this process twice until all the liquid is absorbed and evenly distributed throughout the bread.
  5. Add the onion and celery mixture, chopped parsley, chives, and marjoram (if using). Gently stir to ensure even distribution, taking care not to crush the bread too much.
  6. Transfer the mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan or cast iron works too), being careful not to pack it too tightly to keep the stuffing light.
  7. Cover the dish with foil and bake until the stuffing sizzles at the edges and is completely cooked through, around 40–45 minutes. If it’s not time to serve yet, set the stuffing aside after removing it from the oven.
  8. When ready to serve, remove the foil and increase the temperature to 425°F (220°C). Bake the stuffing until the top becomes crispy, crunchy, and delightfully golden brown, which should take around 20 to 25 minutes. Optionally, scatter celery leaves on top and serve.
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Extra Tips

  • Tear the bread a day or two ahead. Prep work for vegetables can be done the day before. The first baking can be done a few hours before serving, followed by re-crisping just before serving.
  • Re-crisping the stuffing in a skillet with butter or topping it with fried eggs could enhance the flavor. It’s also delicious when enjoyed cold straight from the container.

How to Store

To store Alison Roman’s stuffing or any stuffing, follow these guidelines:

  1. Cool Down: Allow the stuffing to cool down to room temperature before storing.
  2. Refrigeration: Store the stuffing in an airtight container in the refrigerator. It’s best to consume it within 3-4 days to ensure freshness.
  3. Freezing: Stuffing can also be frozen for longer storage. Place it in a freezer-safe container or bag, and it can be stored for up to 1 month.
  4. Thawing: When you’re ready to enjoy the frozen stuffing, thaw it in the refrigerator overnight. Reheat it in the oven or microwave before serving.
  5. Moisture: If the stuffing becomes too dry upon reheating, you can add a bit of broth or water to moisten it.

Always refer to the specific recipe for any unique storage instructions.

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Alison Roman’s stuffing recipe is a delightful twist on a classic dish, showcasing her knack for combining simple ingredients to create bold and comforting flavors. Whether enjoyed as a side dish or the star of the meal, this stuffing is sure to impress with its rich taste and rustic charm.

Incorporate it into your holiday spread or enjoy it year-round for a taste of culinary creativity that’s both timeless and innovative.