Best Stuffing Recipe

homemade stuffing recipe in a casserole dish with a serving spoon.

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This classic stuffing recipe has all the hallmarks of a holiday favorite like buttery bread cubes, sautéed onions and celery, and plenty of fresh herbs. It’s baked until crisp on top and soft in the middle for that perfect mix of texture and flavor. Tested for just the right moisture, it’s reliable, make-ahead-friendly, and easily adaptable for any Thanksgiving table. We’ve been making this for years!

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Prep Time20

Cook Time50

Total Time1 10

Servings: people

Author: Molly Thompson

INGREDIENTS

14 cups dry bread cubes about 20oz (or 1 large loaf), see notes for types of bread
1 cup salted butter
1 large yellow onion diced (about 2 1/2 cups)
5 ribs celery diced (about 2 cups)
5 cloves garlic minced
2 Tablespoons fresh chopped parsley
2 Tablespoons fresh chopped sage
2 Tablespoons fresh chopped rosemary
2-2 1/2 cups low sodium chicken broth or vegetable broth
2 large eggs
1 teaspoon kosher salt
Fresh cracked black pepper to taste

INSTRUCTIONS

Dry out the bread: Before beginning, set the bread cubes out to dry 2-3 days in advance on a baking sheet or follow instructions in recipe notes to dry it out quickly in the oven.
To bake the stuffing, preheat the oven to 350°F. Spray a 9×13 inch casserole dish with non stick spray and set aside.
Saute aromatics (5 min): Melt the butter in a medium pan over medium heat. Add the onion and celery and cook for 2-3 minutes to soften. Add the garlic and all of the fresh herbs then stir well and cook for 2-3 more minutes.
1 cup salted butter, 1 large yellow onion, 5 ribs celery, 5 cloves garlic, 2 Tablespoons fresh chopped parsley, 2 Tablespoons fresh chopped sage, 2 Tablespoons fresh chopped rosemary
Toss to combine (3 min): Transfer the herb and veggies mixture to a bowl with the bread cubes and toss well.
14 cups dry bread cubes
Moisten with broth and egg (5 min): Whisk 2 cups of broth, eggs, salt, and pepper together in a separate medium bowl then pour it over the bread mixture. Stir gently to combine. Add up to 1/2 cup more broth a couple Tablespoons at a time until all the bread is moist, but not soggy. Transfer the bread mixture to the prepared baking dish.
2-2 1/2 cups low sodium chicken broth, 2 large eggs, 1 teaspoon kosher salt, Fresh cracked black pepper to taste
Bake (40-50 min): Bake uncovered in the preheated oven for 45-50 minutes. Start checking it around 40 minutes and tent it with foil if it's becoming too brown.

Notes

Type of Bread: Just about any bread works, but I find white sandwich bread to be the best for stuffing. I like to do a mixture of white sandwich bread and wheat sandwich bread and cut them into 1-2-inch cubes. You’ll need about 16-18 slices of bread on average to get 14 cups. The bread should be measured after drying it out as it will lose volume as it dries. Cut it into 1-inch cubes before drying.

Drying Bread: Cut the bread into 1-inch cubes and let it sit out on the counter on a sheet pan for 2-3 days (my preferred method). For quick drying it out, bake the bread cubes at 300°F for 10-12 minutes and cool completely before using.

Purchasing Bread Cubes: You can purchase bread cubes specifically for stuffing. Just use 14 cups of measured cubes. You may need up to 1 cup more of broth. Add the broth as directed, let it sit, then add a bit more as needed.

Make-Ahead: Assemble as directed, but do not bake. Cover tightly and refrigerate for up to 2 days then bake as directed before serving.

Nutrition

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