Description

This classic savory stuffing is a family favorite, featuring toasty bread cubes, sautéed onions and celery, fresh herbs, and a buttery, crisp top. Perfect for Thanksgiving or any holiday gathering, it’s moist in the middle, crispy on top, and packed with nostalgic flavor.

Ingredients

Scale

1 pound hearty white bread or French bread, cut into 1-inch cubes and slightly dried out (about 10 cups)
1 cup (2 sticks) unsalted butter, melted
2 large yellow onions, finely chopped (about 2 cups)
4 stalks celery, finely chopped (about 2 cups)
1/2 cup fresh parsley, chopped
2 tablespoons fresh sage, finely chopped
1 tablespoon fresh thyme leaves, chopped
1 1/2 teaspoons salt (adjust to taste)
1 teaspoon black pepper
2 1/2 to 3 cups low-sodium chicken or vegetable broth
2 large eggs, lightly beaten
Optional: 1/2 pound cooked and crumbled sausage
Optional: 1 cup mushrooms, chopped and sautéed
Optional: 1 apple, peeled and diced
Optional: 1/2 cup dried cranberries
Optional: 1/2 cup toasted pecans or walnuts

Instructions

Preheat oven to 300°F (150°C). Cut bread into 1-inch cubes and spread in a single layer on baking sheets. Toast for 15–20 minutes, stirring once, until dry but not browned. Let cool.
In a large skillet over medium heat, melt butter. Add onions and celery; cook, stirring often, until softened but not brown, about 10–12 minutes.
Stir in parsley, sage, and thyme. Cook 1–2 minutes until herbs are fragrant.
In a large mixing bowl, combine toasted bread cubes, sautéed veggies, and herbs. Sprinkle with salt and pepper.
In a separate bowl, whisk together eggs and 2 1/2 cups broth.
Pour egg-broth mixture over bread, tossing gently until evenly moistened. Add more broth as needed; stuffing should feel moist but not soggy.
Transfer mixture to a greased 9×13-inch baking dish. Cover loosely with foil.
Bake at 350°F (175°C) for 30 minutes. Remove foil and bake another 20–25 minutes until top is golden and crisp, and center is heated through.
Let rest 10 minutes before serving.
Troubleshooting: If too dry, add a splash more warm broth and bake covered for 5 more minutes. If too wet, bake uncovered a bit longer.

Notes

Use stale or toasted bread for best texture. Sauté veggies slowly for maximum flavor. Add broth gradually to avoid soggy stuffing. For a crispy top, remove foil for the last 20 minutes of baking. Can be made ahead and baked just before serving. Easily adapted for gluten-free or dairy-free diets.

Prep Time: 25 minutes
Cook Time: 55 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1/12th of recipe (about 1 cup)
Calories: 250
Sugar: 4
Sodium: 500
Fat: 10
Saturated Fat: 6
Carbohydrates: 34
Fiber: 2
Protein: 5

Keywords: Thanksgiving, stuffing, dressing, classic, savory, holiday, bread, side dish, family recipe, easy, make-ahead, vegetarian, traditional