Classic Traditional Stuffing
A buttery, herb-filled stuffing with golden toasted bread, crisp edges, and a tender, flavorful center. The perfect Thanksgiving classic that fills your kitchen with that cozy, savory aroma everyone loves.
Ingredients
- 1 loaf about 1 pound hearty white or French bread, cut into ¾-inch cubes (about 10 cups)
- 1 cup 2 sticks unsalted butter
- 2 cups chopped yellow onions
- 1½ cups chopped celery
- 3 cloves garlic minced
- 1 tablespoon fresh sage chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme chopped (or 1 teaspoon dried)
- ½ cup chopped fresh parsley
- 3 cups low-sodium chicken or turkey broth
- 2 large eggs beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 350°F.
- Grease a large 3-quart baking dish and set aside.
- Spread bread cubes in a single layer on a baking sheet.
- Bake for 10–15 minutes until dry and lightly golden.
- Transfer toasted bread cubes to a large mixing bowl.
- In a large skillet, melt butter over medium heat.
- Add onions and celery and cook for 8–10 minutes until softened.
- Stir in garlic, sage, thyme, parsley, salt, and pepper.
- Cook for one more minute until fragrant.
- Pour the buttery vegetable mixture over the toasted bread cubes.
- Toss gently until all the bread is evenly coated.
- Whisk broth and eggs together in a separate bowl.
- Pour the broth mixture over the bread and toss gently until moistened.
- Check that the stuffing feels damp but not soggy.
- Spoon mixture into the prepared baking dish and spread evenly.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake an additional 20 minutes until the top is crisp and golden.
- Serve warm straight from the dish or let rest 10 minutes before scooping to serve.