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Classic Thanksgiving Stuffing from Scratch

Classic Thanksgiving stuffing from scratch is made with dried bread cubes, buttery sautéed vegetables, sage, thyme, parsley, broth, and eggs. Baked covered and then uncovered, it has a tender center and a golden top.
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Prep Time 20 minutes
Cook Time 1 hour 37 minutes
resting 10 minutes
Total Time 2 hours 7 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 oz) sturdy white bread cut into 3/4-inch cubes
  • 1 cooking spray
  • 0.5 cup unsalted butter 1 stick
  • 1 yellow onion medium, finely chopped (about 1 1/2 cups)
  • 2 celery ribs, finely chopped (about 1 1/2 cups)
  • 2 tsp dried rubbed sage
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup fresh parsley chopped
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large

Equipment

  • 1 rimmed baking sheet
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 250°F.
  2. Spread the bread cubes in a single layer on a rimmed baking sheet.
  3. Bake for 30 to 40 minutes, stirring once, until the cubes are dry; transfer them to a large bowl.
  4. Raise the oven temperature to 350°F.
  5. Coat a 9x13-inch baking dish with cooking spray.
  6. Melt the butter in a 12-inch skillet over medium heat.
  7. Add the onion and celery and cook for 8 to 10 minutes, stirring occasionally, until softened.
  8. Stir the sage, thyme, salt, and pepper into the vegetables and cook for 30 seconds.
  9. Add the parsley and scrape the mixture into the bowl with the bread.
  10. Whisk the broth and eggs in a medium bowl.
  11. Pour the broth mixture over the bread mixture and gently toss until evenly moistened.
  12. Transfer the stuffing to the prepared baking dish and cover tightly with foil.
  13. Bake for 30 minutes.
  14. Remove the foil and bake for 20 to 25 minutes, until the top is golden and the center reaches 160°F.
  15. Let the stuffing rest for 10 minutes before serving.

Notes

For an even texture, dry the bread cubes until they are dry before mixing. Refrigerate leftovers for up to 4 days; freezer: yes. For a vegetarian version, use vegetable broth instead of chicken broth.