Classic Stuffing
A traditional bread stuffing with herbs, vegetables, and savory flavors, perfect for holiday meals.
20 mins
Prep Time
45 mins
Cook Time
8
Servings
Ingredients
- 1 loaf (16 oz) day-old bread, cubed
- 1/2 cup unsalted butter
- 1 large onion, diced
- 3 celery stalks, diced
- 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
- 1/4 cup fresh parsley, chopped
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. Let cool.
In a large skillet, melt butter over medium heat. Add onion and celery, sautéing until softened (about 5-7 minutes). Stir in garlic and cook for 1 more minute.
Add sage, thyme, rosemary, salt, and black pepper to the skillet. Stir well to combine with the vegetables.
In a large mixing bowl, combine toasted bread cubes and the sautéed vegetable mixture. Pour in broth and beaten eggs, mixing gently until evenly moistened.
Transfer the mixture to a greased baking dish (9x13 inches). Cover with foil and bake for 30 minutes.
Remove foil and bake for an additional 15 minutes, or until the top is golden brown. Garnish with fresh parsley before serving.
Chef's Tips
- Bread Choice: Use a mix of white and whole wheat bread for added texture and flavor.
- Make-Ahead: Prepare the stuffing a day in advance and refrigerate. Bake just before serving.
- Moisture Control: Adjust broth quantity based on desired texture—less for drier, more for moist stuffing.
- Add-Ins: Try adding sautéed mushrooms, dried cranberries, or chopped apples for extra flavor.
- Vegetarian Option: Use vegetable broth and omit eggs for a vegetarian version.
