Description
Classic Bread Stuffing is a savory, comforting holiday side dish made with toasted bread cubes, sautéed aromatics, herbs, and a moistening broth and egg mixture, baked to a golden, slightly crisp perfection. Perfect for Thanksgiving or any family gathering, this recipe balances herbaceous flavors and a tender, fluffy texture.
Ingredients
Scale
Stuffing Base
- 10 cups day-old bread cubes (white or sourdough)
Sautéed Vegetables and Seasonings
- 1/2 cup unsalted butter
- 1 1/2 cups yellow onion, diced
- 1 1/4 cups celery, diced
- 3 cloves garlic, minced
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Moistening Mixture
- 2 1/2–3 cups chicken or vegetable broth (as needed)
- 2 large eggs, lightly beaten
Instructions
- Preheat and prepare bread: Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. If your bread isn’t already dry, spread the cubes on a baking sheet and toast in the oven for 10–15 minutes until lightly crisp.
- Sauté vegetables and seasonings: In a large skillet over medium heat, melt the butter. Add the diced onion and celery and cook until soft and translucent, about 8–10 minutes. Stir in the minced garlic, dried sage, thyme, parsley, salt, and black pepper, cooking for an additional 1–2 minutes until fragrant.
- Combine bread and vegetable mixture: Place the toasted bread cubes in a large mixing bowl. Pour the sautéed vegetable and herb mixture over the bread cubes and toss thoroughly to combine all ingredients evenly.
- Add broth and eggs: In a separate bowl, whisk together the chicken or vegetable broth and beaten eggs. Gradually pour this mixture over the bread and vegetable mixture, tossing gently until the bread is moistened but not soggy. Add more broth as needed to achieve the right consistency.
- Bake the stuffing: Transfer the stuffing mixture to the prepared baking dish. Cover it tightly with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 15–20 minutes until the top is golden brown and slightly crisp.
- Cool and serve: Let the stuffing cool for a few minutes before serving to allow it to set and develop flavor.
Notes
- You can add cooked sausage, chopped apples, or dried cranberries for flavorful variations.
- This dish can be prepared a day ahead and baked fresh when ready to serve.
- To make this recipe vegetarian, use vegetable broth instead of chicken broth.
