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Stuffing
Make sure this classic stuffing recipe makes an appearance as one of your delicious side dishes on your Thanksgiving dinner table this year.
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Your Thanksgiving table won’t be complete without a warm bowl of this savory homemade stuffing. Fragrant fresh herbs and crisp vegetables are combined with bread cubes and baked until golden brown to give you an amazing side dish with incredible flavor.
Stuffing Ingredients
You’ll need:
- 10 cups of diced fresh French bread (or 10 cups stale bread)
- ¼ cup of unsalted butter
- 1 medium yellow onion (1¾ cup), finely diced
- 2 stalks of celery (1¼ cup), finely diced
- 3 teaspoons of fresh minced sage
- 2 teaspoons of fresh minced rosemary
- 2 teaspoons of fresh thyme
- 1½ teaspoons of kosher salt
- ½ teaspoon of black pepper
- 2 cups of chicken broth
- 2 large eggs, beaten
PRO TIP:
You can also use stale bread instead of fresh, left uncovered overnight, or you could leave out fresh bread uncovered overnight instead. For either option, you would not have to bake the bread cubes the next day.
Substitutions And Additions
bread, French bread, Italian bread or whole wheat bread all work well. You can also buy bread already cubed if you don’t want to make your own bread cubes.
BREAD: Most any kind of bread will work in this easy stuffing recipe. White bread, French bread, Italian bread, or whole wheat bread all work well.
You can also buy bread already cubed if you don’t want to make your own bread cubes.
CHICKEN BROTH: Any chicken stock, either store-bought or homemade, would work fine for the stuffing mix. You could also opt to use turkey broth as well.
How To Make This Stuffing Recipe
STEP ONE: Preheat the oven to 375°F. Lightly spray a 9×13-inch baking dish, and set it aside.
STEP TWO: Evenly spread the cubed French bread over a standard cookie sheet. Bake the bread cubes for five minutes.
Remove from the oven and allow to cool.
PRO TIP:
Stale or dry bread cubes will soak up the broth and flavor much better than fresh bread.
STEP THREE: In a 10 to 12-inch skillet, melt ¼ cup butter and saute the onion and celery, uncovered, for three minutes, stirring often.
STEP FOUR: Add the fresh sage, rosemary and thyme. Saute, uncovered, for an additional two minutes.
STEP FIVE: Remove the skillet from heat, stir in the kosher salt and black pepper, and set it aside.
STEP SIX: Using a large bowl and a wooden spoon, combine the cooled toasted bread crumbs, chicken broth, and the beaten eggs.
Stir until the mixture is well incorporated.
PRO TIP:
Don’t be tempted to add more broth than the recipe calls for, too much and you will end up with soggy bread and not enough will leave it dry.
STEP SEVEN: Stir in the cooked onion mixture until all ingredients are combined.
STEP EIGHT: Evenly spread the stuffing mixture into the prepared baking pan.
STEP NINE: Bake for 45 minutes or until the top of the stuffing is golden brown. Serve hot.
How To Serve This Easy Stuffing Recipe
Add this delicious stuffing to your Thanksgiving table alongside your Thanksgiving turkey, cranberry sauce, sweet potatoes or creamy mashed potatoes, and, of course, pumpkin pie for dessert.
I promise your guests will be going back for seconds of this moist stuffing recipe.
Check out our cornbread dressing and our chicken and stuffing casserole for two more delicious recipes where stuffing is the star of the show.
MORE SIDE DISHES RECIPES
Storage
IN THE FRIDGE: Leftover stuffing can be stored in an airtight container, in the refrigerator, for up to three days.
IN THE FREEZER: Stuffing can be frozen and stored in an airtight container for up to six months.
Stuffing is a much-loved Thanksgiving side dish, and this one is packed with fresh ingredients and plenty of savory flavors. The slight crunch of the veggies, the soft moist bread, and the blend of herbs and spices make this a classic dish to add to your holiday menu.
Frequently Asked Questions
What is the best bread to use for this stuffing?
This traditional stuffing can be made with almost any bread. French, Italian, white, or whole wheat will all taste fantastic in this recipe.
Can I freeze leftover stuffing?
This Thanksgiving stuffing recipe can be frozen for up to six months in an airtight container.
Can I use dry herbs in this recipe instead of fresh?
If you prefer to use dried herbs, you can use them in this recipe. 1½ teaspoons dry sage, ⅔ teaspoon rosemary, and ⅔ teaspoon thyme would be the equivalent dried herbs.
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Stuffing
Make sure this classic stuffing recipe makes an appearance as one of your delicious side dishes on your Thanksgiving dinner table this year.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Ingredients
- 10 cups fresh French bread diced, or stale bread
- ¼ cup unsalted butter
- 1 medium yellow onion 1¾ cup, finely diced
- 2 stalks celery 1¼ cup, finely diced
- 3 teaspoons fresh sage minced
- 2 teaspoons fresh rosemary minced
- 2 teaspoons fresh thyme
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 2 cups chicken broth
- 2 large eggs beaten
Instructions
- Preheat the oven to 375°F. Lightly spray a 9×13 baking dish, set it aside.
- Evenly spread the cubed French bread over a standard cookie sheet. Bake the bread cubes for 5 minutes. Remove from the oven and allow to cool.
- In a 10 to 12 inch skillet, melt ¼ cup butter and saute the onion and celery, uncovered, for 3 minutes, stirring often.
- Add the fresh sage, rosemary and thyme. Saute, uncovered, for an additional 2 minutes. Remove the skillet from heat and stir in the kosher salt and black pepper, and set it aside.
- Using a large mixing bowl and a wooden spoon, combine the cooled toasted bread crumbs,chicken broth and the beaten eggs. Stir until the mixture is well incorporated.
- Stir in the cooked onion mixture until all ingredients are combined.
- Evenly spread the stuffing mixture into the prepared baking dish.
- Bake for 45 minutes, or until the top of the stuffing is golden brown.
- Serve hot.
Notes
- You can also use stale bread instead of fresh, left uncovered overnight, or you could leave out fresh bread uncovered overnight instead. For either option, you would not have to bake the bread cubes the next day.
- Stale or dry bread cubes will soak up the broth and flavor much better than fresh bread.
- Don’t be tempted to add more broth than the recipe calls for, too much and you will end up with soggy bread, and not enough will leave it dry.
Nutrition
Calories: 935kcal | Carbohydrates: 169g | Protein: 37g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 2195mg | Potassium: 499mg | Fiber: 8g | Sugar: 8g | Vitamin A: 316IU | Vitamin C: 7mg | Calcium: 157mg | Iron: 11mg
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Comments
Gloria says
One of my favorite classics ever!