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Classic Thanksgiving Stuffing

Buttery toasted bread cubes with onion, celery, sage, and thyme baked until crisp on top and tender inside.
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Prep Time 20 minutes
Cook Time 55 minutes
Servings: 10
Course: Main Course, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound day-old bread cubed
  • ½ cup unsalted butter
  • 1 large yellow onion diced
  • 3 celery stalks diced
  • 3 cloves garlic minced
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups warm chicken or turkey broth
  • 2 large eggs lightly beaten

Equipment

  • 2 rimmed baking sheets (for toasting the bread)
  • Large skillet
  • Large mixing bowl
  • 9x13-inch baking dish
  • Aluminum foil

Method
 

  1. Step 1: Toast the bread cubes at 275°F for 30 minutes, then raise the oven to 350°F.
  2. Step 2: Cook the onion and celery in the butter for 8 to 10 minutes.
  3. Step 3: Add the garlic, herbs, salt, and pepper and cook for 1 minute.
  4. Step 4: Toss the bread with the vegetables.
  5. Step 5: Whisk the broth and eggs, pour over the bread, and fold gently.
  6. Tip: Add the broth gradually.
  7. Step 6: Bake covered 25 minutes, then uncovered 20 to 25 minutes until golden.

Notes

Calories are an estimate per serving.
Assemble up to a day ahead and bake just before serving.