Description
A classic Thanksgiving stuffing recipe featuring toasted bread cubes mixed with sautéed onions, celery, and fresh herbs, moistened with chicken broth and eggs, then baked until golden and crispy. Perfect as a savory side dish to complement your holiday feast.
Ingredients
Scale
Bread
- 1 pound bread: White bread, ciabatta, Italian, or baguette
Vegetables and Herbs
- 1 large onion (about 3½ cups chopped)
- 2 cups celery (¼-inch dice)
- â…“ cup fresh parsley, chopped (preferably flat-leaf)
- ¼ cup fresh sage, chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
Other Ingredients
- 1 cup butter (2 sticks)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 cups chicken or turkey broth (plus ½ cup more if needed)
- 2 large eggs
- 1 tablespoon butter, softened, for greasing the pan
Instructions
- Prepare the Bread: Tear or cut the bread into bite-sized pieces (1–2 inches). Spread the pieces onto a baking sheet and toast at 250°F for about 1 hour, stirring occasionally, until crispy but not browned.
- Prepare the Vegetables: While the bread is toasting, chop the onion and celery, dicing the celery into ¼-inch pieces for a heartier texture.
- Cook the Vegetables: Preheat the oven to 350°F. Melt 1 cup butter in a large skillet over medium heat. Add the chopped onion and celery and sauté for 7–10 minutes until softened but not browned.
- Combine Ingredients: In a large bowl, mix the toasted bread, sautéed onion and celery, and chopped fresh herbs (parsley, sage, rosemary, and thyme). Sprinkle with kosher salt and black pepper, and stir to evenly distribute the butter and seasonings.
- Add Liquid Mixture: In a separate bowl, whisk together chicken broth and eggs. Slowly pour the liquid over the bread mixture in increments, gently tossing to moisten evenly. Add an extra ½ cup broth if needed.
- Assemble and Bake: Grease a 9×13-inch pan with softened butter. Spread the stuffing mixture evenly in the pan. Cover with foil and bake at 350°F for 40 minutes. Remove the foil and bake for another 25–35 minutes until the top is golden brown and crispy.
- Make-Ahead & Storage Tips: You can assemble the unbaked stuffing in the greased pan, cover tightly, and refrigerate for up to 24 hours. Freeze uncooked stuffing in a freezer-safe dish for up to 3 months. Bake directly from frozen, adding 10–15 minutes to the cooking time. For baked stuffing, underbake slightly, cool, freeze, then reheat covered at 350°F for 45 minutes, uncover and bake 10–15 minutes more.
Notes
- Toasting the bread at a low temperature helps dry it out without browning, providing a perfect texture for stuffing.
- Sauté vegetables until soft but not browned to maintain moisture and flavor balance.
- Add broth gradually to prevent the stuffing from becoming soggy.
- Use fresh herbs for the best flavor; dried herbs will alter the taste and quantity needed.
- Cover the stuffing during initial baking to keep it moist, then uncover for a crispy top finish.
- Make ahead and freezing options help save time on the day of your holiday meal.
