Description
This classic Thanksgiving stuffing recipe features toasted bread cubes combined with sautéed onions, celery, and fresh herbs, moistened with chicken broth and eggs, then baked to golden perfection. It offers a flavorful, crispy-topped side dish perfect for holiday meals, with options for make-ahead preparation and freezing.
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 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 to ensure even crispness without browning.
- Prepare the Vegetables: While the bread toasts, chop the onion and dice the celery into ¼-inch pieces for a satisfying texture in the stuffing.
- Cook 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 and sauté for 7 to 10 minutes until softened but not browned.
- Combine Ingredients: In a large bowl, mix together the toasted bread cubes, sautéed vegetables, and the chopped fresh herbs—parsley, sage, rosemary, and thyme. Add 2 teaspoons kosher salt and 1 teaspoon black pepper, then stir thoroughly to distribute the flavors and butter evenly.
- Add Liquid Mixture: In a separate bowl, whisk together 2 cups of chicken or turkey broth and 2 large eggs. Gradually pour this liquid over the bread mixture in increments, gently tossing as you go to evenly moisten the bread. Add an additional ½ cup broth if the mixture appears too dry.
- Assemble and Bake: Grease a 9×13-inch baking pan with the softened butter. Spread the stuffing mixture evenly in the pan, cover tightly with foil, and bake in the preheated 350°F oven for 40 minutes. Remove the foil and continue baking for another 25 to 35 minutes until the top turns golden brown and crispy.
- Make-Ahead and Storage: For overnight prep, assemble the unbaked stuffing in the greased pan, cover tightly, and refrigerate up to 24 hours, adding 10 to 15 minutes to the bake time when ready to cook.
- Freezing Unbaked Stuffing: Freeze the unbaked stuffing in a freezer-safe dish wrapped with foil and plastic wrap for up to 3 months. When baking from frozen, increase the baking time by 10 to 15 minutes.
- Freezing Baked Stuffing: Slightly underbake the stuffing, cool completely, and freeze in an airtight container for up to 3 months. Reheat covered at 350°F for 45 minutes, then uncover and bake an additional 10 to 15 minutes to crisp the top before serving.
Notes
- Use sturdy bread like ciabatta or French baguette for best texture; stale bread works well too.
- To prevent sogginess, ensure vegetables are softened but not overly wet.
- Adjust the amount of broth added based on moisture; the stuffing should be moist but not soggy.
- Fresh herbs provide the best flavor, but dried herbs can be used at reduced quantities (about one-third the fresh amount).
- Covering the stuffing during the initial baking keeps it moist; uncovering at the end crisps the top.
- Leftover stuffing can be reheated in a skillet or oven for crisp texture.
