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Make-Ahead Thanksgiving Stuffing

Make-ahead Thanksgiving stuffing is baked with sturdy white bread, butter-softened vegetables, herbs, and broth for a moist center and crisp golden top. Assemble it up to 24 hours ahead, then bake it straight from the refrigerator.
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Prep Time 25 minutes
Cook Time 1 hour 50 minutes
Resting time 20 minutes
Total Time 2 hours 35 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 oz) white bread sturdy, cut into 1-inch cubes (about 12 cups)
  • 1 cup unsalted butter
  • 1 yellow onion large, finely chopped
  • 4 celery ribs finely chopped
  • 3 cups low-sodium chicken broth
  • 2 eggs large
  • 0.25 cup fresh parsley chopped
  • 2 tsp rubbed sage
  • 1 tsp dried thyme
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • nonstick cooking spray

Equipment

  • 2 rimmed baking sheets
  • 1 large skillet
  • 1 9x13-inch metal baking pan

Method
 

  1. Preheat the oven to 300°F.
  2. Spread the bread cubes on two rimmed baking sheets and bake for 45–55 minutes, stirring once halfway through, until dry and crisp.
  3. Cool the bread cubes completely.
  4. Melt the butter in a large skillet over medium heat.
  5. Add the onion and celery and cook for 8–10 minutes, stirring occasionally, until softened.
  6. Whisk the broth, eggs, parsley, sage, thyme, salt, and pepper in a large bowl.
  7. Add the bread cubes and cooked vegetables and toss until evenly moistened.
  8. Let the mixture stand for 10 minutes.
  9. Coat a 9x13-inch metal baking pan with nonstick cooking spray.
  10. Transfer the stuffing to the pan and cover tightly with foil.
  11. Refrigerate for up to 24 hours.
  12. When ready to bake, heat the oven to 350°F.
  13. Bake the covered stuffing straight from the refrigerator for 35 minutes.
  14. Remove the foil.
  15. Bake for 20–30 minutes, until the top is golden and the center reaches 165°F.
  16. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, let the bread cubes dry and crisp completely before assembling. Refrigerate leftovers for 3–4 days; freeze leftovers for up to 3 months. For a vegetarian version, use vegetable broth.