Description

This classic Thanksgiving stuffing recipe features toasted day-old bread cubes combined with a savory mixture of sautéed onions, celery, and aromatic herbs, moistened with broth and eggs, then baked to a golden, crispy perfection. It’s the perfect side dish to complement your holiday meal and can be customized with additions like sausage, mushrooms, or apples.

Ingredients

Stuffing Base

10 cups cubed day-old bread (French or sourdough)

Vegetable Mixture

1 stick (½ cup) unsalted butter
1 large onion, diced
3 celery stalks, diced
3 cloves garlic, minced

Herbs and Seasonings

2 teaspoons dried sage
1½ teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
½ teaspoon black pepper

Additional Ingredients

2½–3 cups chicken or vegetable broth
2 large eggs, beaten
¼ cup chopped fresh parsley (optional)

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Instructions

Preheat and toast bread: Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish. Spread the cubed day-old bread evenly on a baking sheet and toast in the oven for 10–15 minutes until the cubes are slightly crisp. Remove from the oven and transfer to a large mixing bowl.
Sauté vegetables and herbs: In a large skillet, melt the butter over medium heat. Add diced onion and celery and cook for 7–8 minutes until softened and fragrant. Stir in minced garlic, dried sage, thyme, rosemary, salt, and black pepper, cooking for an additional minute to release the herb aromas.
Combine vegetables with bread: Pour the cooked vegetable and herb mixture over the toasted bread cubes and gently stir to evenly coat the bread.
Mix broth and eggs: In a separate bowl, whisk together the chicken or vegetable broth with the beaten eggs. Slowly pour this mixture over the bread and vegetable mixture, stirring gently to combine everything. Add just enough broth so the bread is well coated but not soggy. Let the mixture sit for 5–10 minutes to allow the bread to absorb the liquid.
Bake the stuffing: Transfer the stuffing mixture to the prepared greased baking dish and cover with foil. Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 15–20 minutes until the top is golden brown and crispy.
Garnish and serve: Remove the stuffing from the oven, sprinkle with chopped fresh parsley if desired, and serve warm as a delicious holiday side dish.

Notes

For added flavor and texture, stir in ½ lb cooked sausage, mushrooms, or chopped apples before baking.
You can prepare this stuffing a day ahead and refrigerate it; bake just before serving to enjoy fresh, warm stuffing.