Description
This comforting Thanksgiving stuffing recipe features toasted bread cubes soaked in a rich mixture of sautéed onions, celery, fresh herbs, and chicken broth, then baked to golden perfection. With a crispy top and moist interior, it’s the quintessential side dish for your holiday feast, balancing buttery richness and savory herb flavors.
Ingredients
Scale
Bread
- 1 pound bread (white bread, ciabatta, Italian, baguette, etc.)
Vegetables & Herbs
- 1 large onion (about 3 and 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
Dairy & Eggs
- 1 cup butter (2 sticks)
- 1 tablespoon butter (softened, for greasing pan)
- 2 large eggs
Seasonings & Liquids
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 cups high quality chicken or turkey broth (plus up to 1/2 cup more if needed)
Instructions
- Toast the Bread: Tear or cut your loaf of bread into 1-2 inch bite-size pieces. Spread them evenly on a dry pan and bake at 250°F for about 1 hour, stirring occasionally to prevent browning. The goal is to dry and toast the bread so it absorbs broth well without becoming stale or tough.
- Prep Vegetables: While the bread toasts, chop the onion to about 3 and 1/2 cups, using two smaller onions if needed. Chop celery into 1/4 inch dice to retain nice texture. Use celery leaves and stalks for enhanced flavor.
- Preheat Oven: Set your oven to 350°F to prepare for baking the stuffing later.
- Sauté Vegetables: In a large skillet over medium heat, melt 1 cup (2 sticks) of butter. Add all the chopped celery and onions and sauté for 7-10 minutes until soft but not browned. The generous butter ensures a rich flavor and keeps the mixture moist.
- Chop Herbs: Finely chop 1/3 cup parsley, 1/4 cup sage, 1 tablespoon rosemary, and 1 tablespoon thyme leaves.
- Combine Ingredients: Transfer the toasted bread pieces to a large bowl. Add the sautéed vegetables and chopped herbs. Sprinkle with 2 teaspoons kosher salt and 1 teaspoon black pepper. Mix thoroughly to distribute the butter and seasonings evenly. Taste and adjust seasoning if desired.
- Add Broth and Eggs: In a separate bowl or large measuring cup, whisk 2 eggs into 2 cups of high-quality chicken broth. Slowly pour this mixture over the bread in increments, using your hands to gently squeeze and mix the bread so it absorbs just enough liquid to be moist but not soggy. Add up to 1/2 cup more broth if needed. Avoid any pooling of liquid at the bottom.
- Prepare Baking Pan: Grease a 9×13 inch baking dish with about 1 tablespoon softened butter, ensuring the sides and bottom are coated.
- Transfer and Refrigerate (optional): Spread the stuffing mixture evenly into the prepared pan. You can cover tightly and refrigerate overnight if preparing ahead of time.
- Bake the Stuffing: Cover the pan tightly with foil and bake at 350°F for 40 minutes. Remove the foil and bake uncovered for an additional 25-35 minutes until the stuffing is crispy and golden brown on top.
- Store Leftovers: Refrigerate any leftovers promptly. Baked stuffing can also be frozen for future meals without loss of flavor or texture.
Notes
- You can prepare the stuffing a day ahead by covering it tightly and refrigerating overnight before baking.
- Use day-old or toasted bread to ensure the stuffing achieves the ideal texture—moist inside but crispy outside.
- Feel free to adjust herbs and seasoning to your taste preferences.
- If stuffing seems too dry during liquid addition, add broth gradually to avoid sogginess.
- Leftover baked stuffing freezes well; thaw and reheat before serving.
