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Thanksgiving Stuffing

A cozy, savory stuffing with butter, onions, celery, and fresh herbs that beautifully complements any holiday meal.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish, Thanksgiving
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound sturdy bread, cut into 1-inch cubes Use day-old or drier bread like French, sourdough, or country white.
  • 8 tablespoons butter Real butter preferred for flavor.
  • 1 large onion, diced Cook until soft and fragrant.
  • 3-4 stalks celery, diced Cook alongside the onion.
  • 2 cloves garlic, minced Added for depth of flavor.
  • 2 tablespoons fresh sage, chopped Key herb for flavor.
  • 1 tablespoon fresh thyme, chopped Another essential herb.
  • 2 tablespoons fresh parsley, chopped To brighten the dish.
  • 2 cups chicken or vegetable stock, warmed Warm before adding to the mixture.
  • 2 large eggs, beaten Helps bind the stuffing.
  • to taste salt and pepper Season in layers.

Method
 

Preparation
  1. Cube the bread and dry it if needed in the oven at 300°F for 12 to 18 minutes.
  2. In a large skillet, melt the butter over medium heat. Add the onion and celery with a pinch of salt. Cook until soft, about 8 to 10 minutes.
  3. Stir in the minced garlic and cook for 1 minute more.
  4. Remove from heat and stir in the chopped herbs.
  5. In a large bowl, combine the bread cubes with the onion-herb mixture and toss well.
  6. Whisk together the warm stock and beaten eggs, then pour over the bread mixture gradually, tossing gently until the bread is moist but not soggy.
  7. Taste and season with salt and pepper, adding Parmesan if desired.
  8. Transfer to a buttered 9x13-inch baking dish and cover with foil.
  9. Bake at 350°F for 30 minutes covered, then uncover and bake for 20 to 30 minutes more until the top is golden and crisp.
  10. Let rest for 10 minutes before serving.

Notes

For making ahead, assemble the stuffing up to the mixing step and refrigerate. Let warm before baking. For freezing, bake first, cool, and wrap for up to 2 months.