Make sure this classic stuffing recipe makes an appearance as one of your delicious side dishes on your Thanksgiving dinner table this year.
Prep Time20 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr5 minutesmins
Course: Side Dish
Keyword: Stuffing Recipe
10cupsfresh French breaddiced, or stale bread
1mediumyellow onion1¾ cup, finely diced
2stalkscelery1¼ cup, finely diced
Preheat the oven to 375°F. Lightly spray a 9x13 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.
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.