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Classic Thanksgiving Stuffing

A close-up of delicious, golden-brown baked stuffing in a rustic brown dish, sprinkled with herbs.

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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.

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

  1. 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.
  2. In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 8-10 minutes.
  3. Add the minced garlic, salt, pepper, sage, and thyme to the skillet. Cook for 1 minute more until fragrant.
  4. In a large bowl, combine the toasted bread cubes, the sautéed onion and celery mixture, and the fresh parsley.
  5. In a separate bowl, whisk together the chicken broth and the beaten egg.
  6. 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.
  7. Transfer the stuffing to a greased 9×13 inch baking dish. Cover with foil.
  8. 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.

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