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Classic Thanksgiving Stuffing

A buttery, herby classic Thanksgiving stuffing made with simple ingredients and baked to golden, crispy perfection. Cozy, customizable, and make-ahead friendly.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 loaf of day old bread white or sourdough works great, cut into cubes
  • 1 cup unsalted butter
  • 1 1/2 cups chopped yellow onion
  • 1 1/2 cups chopped celery
  • 2 1/2 teaspoons salt adjust to taste
  • 1 teaspoon black pepper
  • 2 teaspoons ground sage
  • 1 teaspoon dried thyme
  • 1/4 cup chopped fresh parsley
  • 2 1/2 to 3 cups low sodium chicken or vegetable broth
  • 2 eggs lightly beaten

Method
 

  1. Cut the bread into cubes and let them sit out overnight until dry, or toast in the oven at 300°F for 20 minutes if short on time.
  2. Melt the butter in a large skillet over medium heat. Add chopped onions and celery and cook for about 10 minutes until soft and fragrant.
  3. Stir in salt, pepper, sage, thyme, and parsley, and cook for 1 additional minute.
  4. Place the dried bread cubes in a large mixing bowl. Pour in the butter and vegetable mixture and toss to combine.
  5. Add 2 cups of broth and stir well. Check for moisture and add more broth if needed to achieve a moist but not soggy texture.
  6. Stir in the lightly beaten eggs and mix until evenly combined.
  7. Taste and adjust seasoning with additional salt and pepper if needed.
  8. Preheat the oven to 375°F. Grease a baking dish and transfer the stuffing mixture into it.
  9. Cover the baking dish with foil and bake for 30 minutes.
  10. Remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden and crisp.

Notes

Let the bread dry completely before assembling. Eggs are essential for binding the stuffing, and baking uncovered at the end ensures a crisp top. You can prepare the stuffing up to two days in advance and bake just before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.