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Thanksgiving Stuffing

A buttery, richly savory stuffing that features a mix of hearty bread, aromatic vegetables, and fresh herbs, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish, Vegetarian
Cuisine: American, Thanksgiving
Calories: 400
Ingredients Method Notes

Ingredients
  

Bread Base
  • 1.5 pounds day-old bread, cut into 1-inch cubes Mix of hearty country loaf and a little brioche recommended.
Vegetables and Aromatics
  • 1 cup unsalted butter You'll need a full cup.
  • 2 large onions, diced small
  • 4 ribs celery, diced small
  • 4 cloves garlic, minced
  • 0.5 cup fresh parsley, chopped
  • 2 tablespoons fresh sage, minced
  • 1 tablespoon fresh thyme, stripped and chopped
Other Ingredients
  • 3-3.5 cups chicken or vegetable broth, warmed Warming helps it absorb more evenly.
  • 2 large eggs, beaten Helps bind without making it heavy.
  • 1 teaspoon kosher salt Plus more to taste.
  • 0.5 teaspoon black pepper Plus more to taste.
  • 0.5 teaspoon poultry seasoning Optional for extra nostalgia.

Method
 

Preparation
  1. Spread the bread cubes on two sheet pans and toast at 300°F for 15 to 20 minutes, stirring once, until the edges feel dry and lightly golden. Let cool.
  2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and celery with a pinch of salt. Cook for 10 to 12 minutes until soft and sweet. Stir in minced garlic for 1 minute.
  3. Stir in parsley, sage, and thyme into the skillet. The pan should smell bright and savory.
Combining Ingredients
  1. In a big bowl, toss the toasted bread with the buttery vegetable mixture. Add 3 cups of warm broth and toss again. The bread should feel moist but not soggy.
  2. Add the beaten eggs and toss once more to combine.
  3. Season with salt and pepper. Taste a piece of bread. If it tastes flat, add a pinch more salt.
Baking
  1. Pile the stuffing mixture into a buttered 9-by-13 dish. Cover with foil and bake at 350°F for 30 minutes. Uncover and bake for another 20 to 30 minutes until the top is crisp and golden and the center is set.
  2. Let it rest for 10 minutes before serving.

Notes

You can assemble the stuffing up to one day in advance and bake it just before serving. For leftovers, they keep well for 3 to 4 days in the fridge. Reheat covered at 325°F with a splash of broth until warmed through, then uncover for a few minutes to re-crisp the top. Unbaked stuffing can be frozen for up to a month.