Description
This classic homemade stuffing recipe combines toasted Texas toast bread cubes with sautéed onions, celery, garlic, fresh herbs, and a savory mixture of eggs and chicken broth for the perfect Thanksgiving side dish. Baked until golden and crispy on top, this flavorful stuffing is moist, aromatic, and easy to make ahead, making it an essential comfort food for your holiday table.
Ingredients
Scale
Bread
- 8 cups cubed Texas toast or French bread, about 1 loaf
Vegetables & Herbs
- 2 cups white or yellow onion, diced
- 3 celery stalks, sliced into ¼ inch pieces
- 1 tablespoon garlic, minced
- 2 tablespoons minced fresh sage
- ½ cup minced fresh parsley
- 1 tablespoon minced fresh thyme
Other Ingredients
- ½ cup (1 stick) unsalted butter
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 3 large eggs, lightly beaten
- 1 ½ cups chicken broth (plus up to ½ cup more if desired)
Instructions
- Toast the Bread: Preheat your oven to 300°F. Spread cubed pieces of bread evenly on a baking sheet and bake until dry and crispy, stirring every 8 to 10 minutes. This process will take about 40 to 60 minutes. Once toasted, transfer the bread cubes to a large bowl and let them cool.
- Sauté Vegetables: Increase the oven temperature to 350°F. In a large stovetop skillet or pan, melt the unsalted butter over medium heat. Add diced onions, sliced celery, and minced garlic, cooking for about 4 minutes until the vegetables are softened and fragrant.
- Combine Ingredients: Pour the butter and vegetable mixture over the toasted bread cubes in the large bowl. Toss well to coat. Add kosher salt, freshly cracked black pepper, minced fresh sage, and parsley, and toss again to evenly distribute the herbs and seasonings.
- Add Eggs and Broth: In a separate small bowl, whisk the eggs until well beaten. Pour the eggs evenly over the bread mixture, followed by the chicken broth. Gently toss or stir to coat all the bread cubes without breaking them apart. For a moister stuffing, add up to an additional ½ cup broth.
- Prepare for Baking: Transfer the bread mixture to a greased 9×13-inch casserole dish. Cover the dish tightly with tin foil. If not baking immediately, refrigerate for up to 24 hours before baking as desired.
- Bake the Stuffing: Place the casserole on the middle rack of the preheated 350°F oven and bake covered for 30 minutes. Remove the foil and bake uncovered for an additional 10 to 15 minutes, or until the top is nicely browned and crisp. Serve the stuffing immediately while warm.
Notes
- Storage: Store leftover stuffing in an airtight container in the refrigerator for up to 5 days.
- Make-Ahead: Prepare the stuffing up to the baking step, then cover and refrigerate for up to 24 hours. Allow it to warm on the counter for 30 minutes to 1 hour before baking as directed.
- Pre-Cubed Toasted Bread: To save prep time, you can use approximately 8 heaping cups of pre-cubed and toasted bread from the grocery store bakery section. Adjust recipe quantities accordingly if using more bread.
- Toasting Ahead: Bread cubes can be toasted a day prior to prep to streamline day-of cooking.
- Air Fryer Toasting: Toasting bread cubes can be done in an air fryer at 300°F for 6-8 minutes per batch, tossing every 5 minutes until dry and crispy.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
