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Stuffing Recipe

This classic, foolproof stuffing is buttery, herby, and perfectly moist with crisp golden edges. It’s a timeless favorite for Thanksgiving or any cozy family dinner, bringing all the nostalgic flavors of home to your table.
Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
optional 10 minutes
Total Time 1 hour 23 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Method

Ingredients
  

  • 10 cups day-old bread cut into ¾-inch cubes (French or sourdough preferred)
  • 1 cup 2 sticks unsalted butter
  • 2 cups yellow onion finely chopped
  • 1½ cups celery finely chopped
  • 3 garlic cloves minced
  • 2½ cups chicken or vegetable broth plus more as needed
  • 2 large eggs lightly beaten
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • Optional Add-Ins:
  • 1 cup cooked sausage or bacon crumbles
  • ½ cup chopped apples or dried cranberries
  • ½ cup chopped pecans or walnuts

Method
 

  1. Prep the Bread: Spread the bread cubes on two baking sheets and bake at 300°F for 20–25 minutes until lightly crisp and dry. Cool completely.
  2. Cook the Vegetables: In a large skillet, melt the butter over medium heat. Add onions and celery. Cook for 8–10 minutes until soft and translucent, stirring often. Add garlic, sage, thyme, and parsley; cook another minute until fragrant.
  3. Combine the Ingredients: In a large mixing bowl, combine toasted bread cubes and the butter-vegetable mixture. Pour in about 2 cups of broth, tossing gently until evenly moistened. The mixture should feel damp but not soggy.
  4. Add Eggs and Seasoning: Stir in the beaten eggs, salt, and pepper. If the mixture seems dry, add a bit more broth, a few tablespoons at a time.
  5. Bake: Transfer to a greased 9×13-inch baking dish. Cover loosely with foil and bake at 350°F for 30 minutes. Remove foil and bake another 15–20 minutes until the top is golden brown and slightly crisp.
  6. Serve Warm: Let it rest for 5–10 minutes before serving. The flavor deepens as it sits, so don’t rush this step.