How to Make the Best Thanksgiving Bread Stuffing
This classic homemade Thanksgiving bread stuffing is the ultimate comfort side dish, featuring perfectly toasted bread cubes, sautéed onions and celery, fresh herbs, and rich chicken broth for delicious flavor.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup unsalted butter divided
- 1 pound day-old white French bread diced into 0.5-inch cubes and dried
- 2.5 cups sweet Vidalia onion diced small
- 1.5 cups celery diced small
- 0.67 cup Italian flat-leaf parsley leaves finely minced
- 0.25 cup fresh sage leaves finely minced
- 3 tablespoons fresh rosemary sticks discarded, finely minced
- 2 tablespoons fresh thyme sticks discarded, finely minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2.5 cups low-sodium chicken broth divided
- 2 large eggs
Instructions
Preparation Steps
- Preheat oven to 250°F. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. Begin with very dry bread to avoid soggy stuffing. You can dry the bread the night before.
- Transfer dried bread cubes to a very large bowl and set aside.
- Preheat oven to 350°F and spray a 9x13-inch baking dish with cooking spray; set aside.
- In a large skillet, melt 0.75 cups (1.5 sticks) of butter over medium-high heat.
- Add diced onions and celery and cook until softened and beginning to brown, about 10 minutes, stirring frequently. Transfer vegetables to the bowl with bread.
- Add parsley, sage, rosemary, thyme, salt, pepper, and 1.25 cups chicken broth; toss to combine and set aside.
- In a small bowl, whisk remaining 1.25 cups chicken broth with eggs. Pour over bread mixture and toss well. Transfer mixture to prepared baking dish.
- Dice remaining 0.25 cup (half stick) butter into pieces and evenly dot on top of the stuffing.
- Cover with foil and bake for 40 minutes. Remove foil and bake uncovered for an additional 40-45 minutes or until the top is lightly golden brown. Serve immediately.
Notes
This classic stuffing is best served fresh and warm. You can prepare it the night before and bake on the day of. To keep it warm before serving, loosely cover and keep in a 200°F oven.