Description
A classic Thanksgiving stuffing recipe featuring toasted bread cubes soaked in a rich mixture of butter, sautéed onions and celery, fresh herbs, chicken broth, and eggs. This savory side dish is baked until golden and crispy on top, delivering a perfect balance of moistness and crunch to complement your holiday meal.
Ingredients
Scale
Bread
- 1 pound bread (white bread, ciabatta, Italian, baguette, etc.)
Vegetables & Herbs
- 1 large onion (about 3 1/2 cups chopped)
- 2 cups celery (1/4 inch dice)
- 1/3 cup fresh parsley, chopped (Italian flat-leaf preferred)
- 1/4 cup fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped very fine
- 1 tablespoon fresh thyme leaves
Other Ingredients
- 1 cup butter (2 sticks), plus 1 tablespoon softened for greasing pan
- 2 teaspoons kosher salt (or 1 1/2 teaspoons table salt)
- 1 teaspoon black pepper
- 2 cups high quality chicken/turkey broth, plus up to 1/2 cup more if needed
- 2 large eggs
Instructions
- Toast the bread: Tear or cut the bread into 1-2 inch bite-sized pieces. Spread onto a dry pan and bake at 250°F for about 1 hour, stirring occasionally, until the bread is crispy and toasted but not browned. This ensures it will absorb broth well without becoming soggy.
- Prep the vegetables: While the bread toasts, chop onions to make about 3 1/2 cups and dice celery into roughly 1/4 inch pieces. Set aside.
- Preheat oven: Set your oven to 350°F to prepare for baking the stuffing later.
- Sauté onions and celery: Melt 1 cup (2 sticks) of butter in a large skillet over medium heat. Add the celery and onions and cook for 7-10 minutes until they are softened but not browned, allowing the butter flavor to infuse the vegetables.
- Chop fresh herbs: Finely chop the parsley, sage, rosemary, and thyme while the vegetables cook.
- Combine dry ingredients: Place the toasted bread cubes in a large bowl and add all the chopped herbs.
- Add sautéed vegetables: Pour the softened onion and celery mixture into the bowl with the bread and herbs. Season with salt and pepper and mix thoroughly, tasting and adjusting seasoning as desired.
- Prepare broth and eggs: In a separate bowl or large measuring cup, whisk together 2 cups of chicken broth and 2 eggs until well combined.
- Moisten the bread: Slowly pour the broth and egg mixture over the bread mixture in increments, using your hands to gently squeeze and mix so the bread absorbs the liquid evenly without becoming too soggy. Add up to an additional 1/2 cup broth if needed. The mixture should be moist but not have excess liquid pooling at the bottom.
- Grease baking pan: Use about 1 tablespoon of softened butter to grease the bottom and sides of a 9×13 inch baking pan to prevent sticking.
- Transfer stuffing to pan: Spread the moist stuffing mixture evenly into the prepared pan, pressing lightly to distribute.
- Optional Refrigeration: Cover the pan tightly with foil and refrigerate overnight if desired to let flavors meld and streamline holiday prep.
- Bake covered: Bake the covered stuffing at 350°F for 40 minutes to heat through and begin setting.
- Bake uncovered: Remove the foil and continue baking for another 25-35 minutes until the top is browned and crispy to your liking.
- Store leftovers: Refrigerate any leftover stuffing and reheat when needed. Stuffing can also be frozen after baking for later use, wrapped tightly to maintain freshness.
Notes
- Do not let the bread sit out overnight to dry, as it will become stale and tough rather than crispy and toasty.
- The amount of broth needed can vary depending on the bread’s dryness and toastiness; add liquid gradually for perfect moisture.
- If refrigerating overnight before baking, cover tightly with foil to prevent drying out.
- Leftover baked stuffing freezes well; thaw in the fridge before reheating to maintain texture.
- Using fresh herbs is recommended for the best flavor, but dried herbs can be substituted at about 1/3 of fresh quantities.
- Prep Time: 25 minutes
- Cook Time: 1 hour 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: Thanksgiving stuffing, herb stuffing recipe, classic bread stuffing, holiday side dish, baked stuffing
