Print

Classic Homemade Thanksgiving Stuffing

Close-up of golden brown, crispy baked stuffing squares garnished with fresh green herbs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a savory bread stuffing with fresh herbs and butter. This recipe yields a moist interior and crispy top, perfect for your holiday table.

Ingredients

Scale
  • 1 pound stale bread cubes (about 12 cups)
  • 1 cup unsalted butter
  • 2 cups chopped celery
  • 2 cups chopped yellow onion
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 3 to 4 cups chicken or vegetable broth

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. If your bread is not stale, spread the cubes on a baking sheet and bake for 10 to 15 minutes until dry but not browned. Set aside.
  3. Melt the butter in a large skillet over medium heat. Add the celery and onion. Cook until softened, about 8 to 10 minutes.
  4. Stir in the fresh sage, thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant.
  5. In a very large bowl, combine the dried bread cubes and the cooked vegetable mixture. Toss gently to combine.
  6. In a separate small bowl, whisk together the eggs and 3 cups of broth. Pour this mixture over the bread mixture. Toss lightly until the bread is just moistened. Add the remaining broth only if the mixture seems too dry. You want it damp, not soggy.
  7. Transfer the stuffing mixture to the prepared baking dish.
  8. Bake for 35 to 45 minutes, or until the top is golden brown and the center is heated through.
  9. Let the stuffing rest for 5 minutes before serving.

Notes

  • For a richer flavor, substitute half the butter with 1/2 pound of cooked, crumbled sausage. Add the cooked sausage with the celery and onion mixture.
  • If you prefer a crispier top, uncover the dish for the last 10 minutes of baking.
  • You can prepare the entire mixture (up to the baking step) a day ahead. Cover and refrigerate. Add 1/2 cup extra broth before baking if refrigerated.

Nutrition

Find it online: https://miameal.com/best-stuffing-recipe-homemade-stuffing/