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Classic Thanksgiving Stuffing from Scratch

This Thanksgiving stuffing recipe from scratch combines crisped bread cubes with buttery sautéed vegetables, fresh herbs, and a savory broth-and-egg mixture. It bakes covered before finishing uncovered until golden on top and 160°F in the center.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Resting 10 minutes
Total Time 2 hours 15 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (1 lb) crusty white bread such as French or Italian, cut into 3/4-inch cubes
  • 1 cup unsalted butter divided
  • 2 cups yellow onion finely chopped
  • 2 cups celery finely chopped
  • 2 tbsp fresh sage chopped
  • 1 tbsp fresh thyme leaves
  • 0.25 cup fresh parsley chopped
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

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

Method
 

  1. Heat the oven to 300°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Arrange the bread cubes in a single layer on a rimmed baking sheet.
  4. Bake the bread cubes for 35–45 minutes, stirring once halfway through, until dry and crisp but not browned.
  5. Melt the remaining 15 tablespoons butter in a 12-inch skillet over medium heat.
  6. Add the onion and celery and cook for 10–12 minutes, stirring occasionally, until softened.
  7. Stir in the sage, thyme, and parsley and cook for 1 minute.
  8. Remove the skillet from the heat.
  9. Raise the oven temperature to 350°F.
  10. In a large bowl, whisk together the broth, eggs, salt, and pepper.
  11. Add the dried bread and the skillet mixture and fold until evenly combined.
  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 20–25 minutes, until the top is golden and the center reaches 160°F.
  15. Rest the stuffing for 10 minutes before serving.

Notes

For even browning, spread the bread cubes in a single layer and stir them halfway through drying. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a vegetarian version, use vegetable broth instead of chicken broth.