Classic Stuffing
Traditional herb-infused bread stuffing with celery, onions, and savory seasonings.
20 mins
Prep Time
45 mins
Cook Time
8
Servings
Ingredients
- 1 loaf day-old bread, cubed
- 1/2 cup unsalted butter
- 2 cups diced celery
- 1 1/2 cups diced onion
- 2 cloves garlic, minced
- 2 tsp dried sage
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken or vegetable broth
- 2 large eggs, beaten
Nutrition Facts
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Instructions
Preheat oven to 350°F (175°C). Spread bread cubes on a baking sheet and toast for 10-15 minutes until slightly dry. Set aside.
In a large skillet, melt butter over medium heat. Add celery and onion, sautéing until soft (about 8 minutes). Stir in garlic and cook for 1 more minute.
Transfer sautéed vegetables to a large bowl. Add toasted bread cubes, sage, thyme, rosemary, salt, and pepper. Toss gently to combine.
Gradually pour in broth while mixing, ensuring bread is evenly moistened but not soggy. Let mixture sit for 5 minutes to absorb liquid.
Stir beaten eggs into the stuffing mixture until fully incorporated. This helps bind the stuffing together.
Transfer mixture to a greased 9x13 baking dish. Cover with foil and bake for 30 minutes. Remove foil and bake 15 more minutes until golden brown on top.
Chef's Tips
- Bread Choice: Use a mix of white and whole wheat bread for added texture and flavor.
- Moisture Control: If stuffing seems dry, add more broth 1/4 cup at a time before baking.
- Make-Ahead: Prepare stuffing up to baking point, refrigerate overnight, then bake before serving.
- Add-Ins: For extra flavor, mix in cooked sausage, dried cranberries, or chopped apples.
- Crispy Top: For extra crunch, broil the stuffing for 2-3 minutes after baking.
