Description
Classic Thanksgiving stuffing with buttery, herby flavor and a crisp top with a tender middle. Simple steps, make-ahead friendly, and perfect with turkey and gravy.
Ingredients
1 pound bread (white, ciabatta, Italian, or baguette), cut or torn into 1–2 inch pieces
1 cup (2 sticks) butter
1 large onion (about 3½ cups), chopped
2 cups celery, diced
⅓ cup fresh parsley, chopped
¼ cup fresh sage, chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon black pepper
2 cups high-quality chicken or turkey broth, plus up to ½ cup more if needed
2 large eggs
1 tablespoon softened butter for greasing pan
Instructions
1. Toast bread at 250°F on a baking sheet for about 1 hour, stirring occasionally, until dry but not browned.
2. Melt 1 cup butter over medium heat. Sauté onions and celery for 7–10 minutes until soft and fragrant, not browned.
3. Add toasted bread to a large bowl with parsley, sage, rosemary, and thyme.
4. Pour sautéed vegetables and all butter over bread. Season with salt and pepper. Toss to coat evenly.
5. Whisk broth and eggs in a separate bowl. Gradually add to bread mixture, mixing by hand until moist but not soggy. Add extra broth if needed.
6. Grease a 9×13 inch baking dish with 1 tablespoon butter. Spread stuffing evenly.
7. Cover with foil and bake at 350°F for 40 minutes. Uncover and bake 25–35 minutes more until the top is golden and crisp.
Notes
Toasting bread is preferred to air-drying, which can make it tough.
Adjust herb amounts to taste, but avoid overdoing it to prevent soapy or pine-like flavor.
Use your hands to mix in broth so the bread is evenly moistened without pooling liquid.
Sub for dried herbs: 2 tablespoons parsley, 2 teaspoons sage, 1 teaspoon thyme, 1 teaspoon rosemary; add dried herbs to the sauté pan to bloom flavor.
Refrigerate unbaked stuffing, tightly wrapped, for up to 24 hours. Bake as directed.
Freeze unbaked stuffing up to 3 months in a buttered freezer-safe dish; bake from frozen and add 10–15 minutes.
To freeze baked stuffing, underbake by 10 minutes, cool, wrap well, and freeze up to 3 months. Reheat covered at 350°F for 45 minutes, then uncover to re-crisp.
Servings: about 12. Storage: refrigerate leftovers for several days or freeze. Serve as a side or stuff a turkey; if stuffing a bird, ensure stuffing reaches 160°F internal temp. Texture: crisp edges, tender inside. Flavor: rich, savory, herbaceous with a buttery base.
- Prep Time: 25 minutes
- Cook Time: 1 hour 40 minutes
- Category: Thanksgiving
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 recipe
- Calories: 322
- Sugar: 4g
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg