Description
This classic stuffing recipe combines dried bread cubes with a savory mixture of sautéed onions, celery, and herbs, all moistened with chicken broth and eggs, then baked to golden perfection. Perfect for holiday dinners or any occasion, it offers a comforting side dish bursting with flavor and a fluffy yet slightly crispy texture.
Ingredients
Scale
Bread
- 10 cups dried bread cubes (425 g), plain/unseasoned
Vegetable Mixture
- 10 tablespoons unsalted butter (140 g), plus additional for greasing pan
- 2 cups small-chopped yellow onion (260 g), about 2 medium-sized onions
- 2 cups small-chopped celery (240 g), about 5-6 celery ribs
- 2 teaspoons minced garlic
- ¼ cup finely chopped fresh parsley
Herbs & Seasonings
- 2 teaspoons dried thyme leaves or 2 tablespoons fresh thyme leaves
- 2 teaspoons dried rubbed sage or 2 tablespoons chopped fresh sage
- 1 teaspoon crushed rosemary or 1 tablespoon chopped fresh rosemary
- ⅛ teaspoon ground nutmeg
- ¾ teaspoon table salt
- ½ teaspoon ground black pepper
Liquids & Binding
- 2-3 cups chicken broth (473-710 ml), divided (vegetable broth can be substituted for vegetarian)
- 2 large eggs
Instructions
- Prepare Baking Dish: Preheat the oven to 350F (175C) and lightly grease a deep 11×7” or 13×9” (or 2.5-quart) baking dish with butter. Set aside.
- Set Bread Cubes: Place the dried bread cubes in a large mixing bowl and set aside.
- Melt Butter: Melt 10 tablespoons of unsalted butter in a large skillet over medium heat.
- Sauté Vegetables: Add the chopped onion and celery to the skillet and cook until softened, about 5 minutes, stirring occasionally.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add Herbs and Seasonings: Add parsley, thyme, sage, rosemary, nutmeg, salt, and pepper to the skillet. Stir well and cook for 1 more minute, stirring frequently to combine flavors.
- Add Broth: While stirring, slowly pour in 1 cup of the chicken broth into the skillet mixture. Once combined, remove the skillet from heat and set aside.
- Mix Eggs and Broth: In a large measuring cup, whisk together another 1 cup of chicken broth with 2 large eggs until well blended and eggs are fully broken.
- Combine Stuffing Mixture: Pour the vegetable and herb mixture evenly over the bread cubes in the bowl. Follow by pouring the egg and broth mixture over the top. Gently fold with a spatula until the bread cubes are completely moistened but not soggy. Add up to another cup of chicken broth if needed depending on bread dryness.
- Transfer to Baking Dish: Pour the stuffing evenly into the prepared greased baking dish and spread out.
- Bake: Place the dish on the center rack of the preheated oven and bake for 50 minutes. Watch for excessive browning; if the top becomes too dark, loosely cover with foil. The stuffing is done when the internal temperature reaches at least 165F (74C).
- Serve: Remove from oven and serve warm as a delicious side dish.
Notes
- Bread Cubes: For best results, bake your own sourdough or similar bread loaf cut into ½ inch cubes on 300F (150C) for about 25 minutes until crisp and dried throughout. Start with about 1 pound of fresh bread to yield 10 cups dried.
- Making Ahead: You can prepare the stuffing up to 2 days in advance. Complete through step 9, cover and refrigerate. Bring to room temperature while the oven preheats, then bake as directed. Cooking time may be slightly longer if baking from cold.
- Broth Variations: Substitute vegetable broth for a vegetarian option.
- Herbs: Using fresh herbs is preferred for best flavor but dried herbs also work well in this recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
