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Herb Stuffing · Classic Baked

Classic Herb Bread Stuffing

Buttery, savory stuffing with celery, onion, sage and thyme, baked in a dish so the top gets crisp and golden. The side dish everyone fights over at Thanksgiving.

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Prep
30 min
Cook
1 hr 45 min
Total
2 hr 15 min
Serves
10
Level
Medium

Ingredients

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

Cook to 165°F inside (check with a thermometer).

Steps

  1. 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.)
  2. Raise the oven to 350°F (175°C) and butter a 9x13-inch baking dish.
  3. Melt the butter in a large skillet over medium heat. Add the onion and celery and cook, stirring, until soft.
  4. Stir in the garlic, sage, thyme, salt and pepper and cook 1 minute until fragrant.
  5. Put the dried bread in a very large bowl and add the vegetable mixture and parsley. Toss well.
  6. 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.
  7. Spread in the baking dish, cover with foil and bake.
  8. Uncover and bake until the top is golden and crisp and the center reaches 165°F (74°C) on a thermometer.

Tip: Baking stuffing in a dish instead of inside the turkey is easier to get to a safe 165°F without overcooking the bird.

Tip: Use vegetable broth and leave out the eggs for a vegetarian version; it will be a little less custardy.

Storage: Refrigerate within 2 hours, up to 4 days. Reheat covered at 350°F (175°C) until hot, about 20 minutes.

Make ahead: Dry the bread up to 3 days ahead and store airtight. Assemble without the eggs and broth up to 1 day ahead; add them just before baking.

Estimated nutrition per serving: 260 calories · protein 7 g · carbohydrates 31 g · fiber 2 g · sugars 4 g · fat 12 g (saturated 6 g) · sodium 730 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 12 of 12 ingredients.