A traditional and savory bread stuffing recipe, perfect for your holiday table. This recipe ensures a moist and flavorful side dish that evokes comfort and nostalgia.
Author:Claire
Prep Time:20 min
Cook Time:45 min
Total Time:65 min
Yield:8 servings 1x
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound day-old white bread, cut into 1-inch cubes
1 cup (2 sticks) unsalted butter
2 cups chopped yellow onion (about 1 large)
1 1/2 cups chopped celery (about 3 ribs)
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried sage
1 teaspoon dried thyme
1/4 cup chopped fresh parsley
2 cups low-sodium chicken broth, plus more if needed
1 large egg, lightly beaten
Instructions
Preheat your oven to 350°F (175°C). Spread the bread cubes on a baking sheet and toast in the oven for 10-15 minutes, or until lightly golden. Remove from oven and set aside.
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 8-10 minutes.
Add the minced garlic, salt, pepper, sage, and thyme to the skillet. Cook for 1 minute more until fragrant.
In a separate bowl, whisk together the chicken broth and the beaten egg.
Pour the broth mixture over the bread mixture and toss gently to combine. Add more chicken broth, a tablespoon at a time, if the stuffing seems too dry.
Transfer the stuffing to a greased 9×13 inch baking dish. Cover with foil.
Bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is golden brown and slightly crisp.
Notes
For extra flavor, you can add cooked sausage or bacon to the onion and celery mixture.
If you prefer a softer stuffing, reduce the baking time uncovered.
To bake inside the turkey, stuff loosely into the cavity before roasting.