Description
This classic Thanksgiving Stuffing recipe features a savory blend of toasted bread, sautéed onions and celery, fresh herbs, and chicken broth, baked to a golden, crispy perfection. It’s a comforting and flavorful side dish that complements your holiday turkey beautifully.
Ingredients
Scale
Bread
- 1 pound bread (White bread, ciabatta, Italian, or baguette)
Vegetables & 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
- Toast the Bread: Tear or cut the bread into 1–2 inch bite-sized pieces. Spread them evenly on a baking sheet and toast in a 250°F oven for about 1 hour, stirring occasionally. The bread should be dry and crispy without browning.
- Prepare Vegetables: While the bread toasts, chop the onion and dice the celery into ¼-inch pieces for a hearty texture.
- Sauté the Vegetables: Preheat the oven to 350°F. Melt 1 cup of butter in a large skillet over medium heat. Add the chopped onion and celery, cooking for 7–10 minutes until softened and translucent but not browned.
- Combine Ingredients: In a large bowl, mix the toasted bread, sautéed onion and celery, and chopped herbs (parsley, sage, rosemary, and thyme). Season with kosher salt and black pepper, then stir well to distribute the butter and seasonings evenly.
- Add Liquid Mixture: Whisk together the chicken broth and eggs in a separate bowl. Gradually pour over the bread mixture, gently tossing to evenly moisten the bread. Add extra broth (½ cup) if the stuffing seems dry.
- Prepare for Baking: Grease a 9×13-inch baking pan with the softened butter. Spread the stuffing mixture evenly in the pan. Cover with foil and bake at 350°F for 40 minutes.
- Finish Baking: Remove the foil and continue baking for another 25–35 minutes until the top is browned and crispy to your liking. Remove from oven and let stand a few minutes before serving.
Notes
- You can use any sturdy bread like ciabatta or Italian bread for the best texture.
- Make sure not to brown the bread when toasting; it’s meant to dry out for better absorption.
- Adjust broth quantity if the stuffing looks too dry or wet while mixing.
- Fresh herbs make a big flavor difference, but dried herbs can be used if fresh are unavailable (reduce amount by half).
- For a vegetarian version, substitute vegetable broth for chicken broth and omit the eggs or replace with a flax egg.
