Classic Thanksgiving Stuffing
Buttery bread cubes baked with onions, celery, garlic, and fresh herbs until crisp on top and soft inside—a holiday must-have!
Ingredients
- 1 loaf French bread or sourdough about 12 cups, cubed & toasted
- 1 stick ½ cup unsalted butter
- 1 large onion diced
- 3 celery stalks diced
- 3 garlic cloves minced
- 2 cups chicken or turkey broth plus more if needed
- 2 large eggs beaten
- 2 tsp fresh sage chopped
- 2 tsp fresh thyme chopped
- 2 tbsp fresh parsley chopped
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Prep bread: Cut bread into 1-inch cubes. Spread on a baking sheet and toast at 300°F (150°C) for 15 minutes until lightly crisp.
- Cook veggies: In a large skillet, melt butter. Add onion, celery, and garlic, cooking until softened (about 8 minutes).
- Mix stuffing: In a large bowl, combine toasted bread cubes, sautéed veggies, fresh herbs, salt, and pepper.
- Add liquid: Whisk broth and eggs together. Pour over bread mixture, tossing until evenly coated. Add extra broth if mixture seems too dry.
- Bake: Transfer to a greased 9x13-inch baking dish. Cover with foil and bake at 350°F (175°C) for 25 minutes. Uncover and bake 20 minutes more, until golden and crisp on top.
- Serve: Garnish with fresh parsley and serve warm alongside turkey, mashed potatoes, and gravy.