Go Back

Best Stuffing

Best stuffing recipe made with sturdy white bread, sautéed vegetables, fresh herbs, and chicken broth, then baked until crisp and golden on top. The center stays tender and moist beneath its toasted top.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 38 minutes
standing and resting 15 minutes
Total Time 2 hours 13 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 322
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 oz) white bread sturdy, cut into 3/4-inch cubes
  • 1 cup unsalted butter
  • 2 cups yellow onion diced
  • 2 cups celery diced
  • 1 tbsp fresh sage chopped
  • 1 tbsp fresh thyme chopped
  • 2 tbsp fresh parsley chopped
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large

Equipment

  • 2 rimmed baking sheets
  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 300°F.
  2. Divide the bread cubes between 2 rimmed baking sheets.
  3. Bake for 30–40 minutes, stirring once halfway through, until dry and crisp.
  4. Melt the butter in a 12-inch skillet over medium heat.
  5. Add the onion and celery and cook for 8–10 minutes, stirring occasionally, until softened.
  6. Stir in the sage, thyme, parsley, salt, and pepper, and cook for 1 minute.
  7. Increase the oven temperature to 350°F.
  8. Grease a 9x13-inch baking dish.
  9. Put the bread cubes and vegetable mixture in a large bowl and toss to combine.
  10. Whisk the broth and eggs together, pour over the bread, and toss until evenly moistened.
  11. Let stand for 5 minutes.
  12. Transfer the mixture to the prepared dish and cover with foil.
  13. Bake for 30 minutes.
  14. Uncover and bake for 20–25 minutes more, until golden on top and the center reaches 160°F.
  15. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the bread until crisp before mixing. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a vegetarian version, swap in vegetable broth.