Classic Herb Bread Stuffing
- Bread
- 1 ¼ lb sturdy white or sourdough bread, cut into 3/4-inch cubes (about 14 cups)
- Stuffing
- ½ cup unsalted butter, plus more for the dish
- 1 large onion, chopped
- 3 celery ribs, chopped
- 3 cloves garlic, minced
- 2 tbsp fresh sage, chopped, or 2 tsp dried
- 1 tbsp fresh thyme leaves, or 1 tsp dried
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ cup fresh parsley, chopped
- 2 ½–3 cups chicken or turkey broth
- 2 large eggs
Classic Herb Bread Stuffing
- Heat the oven to 250°F (120°C). Spread the bread cubes on two sheet pans and bake, stirring once, until dry and crisp but not browned. Let cool. (Or leave them out uncovered overnight.)
- Raise the oven to 350°F (175°C) and butter a 9x13-inch baking dish.
- Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring, until soft.
- Stir in the garlic, sage, thyme, salt and pepper and cook 1 minute until fragrant.
- Put the dried bread in a very large bowl and add the vegetable mixture and parsley. Toss well.
- Whisk 2 1/2 cups broth with the eggs. Pour over the bread and toss gently until evenly moistened. The bread should feel damp but not soggy; add the last 1/2 cup broth if there are dry spots.
- Spread in the baking dish, cover with foil and bake.
- Uncover and bake until the top is golden and crisp and the center reaches 165°F (74°C) on a thermometer.
- Cook to 165°F inside (check with a thermometer).