Description
A classic and comforting stuffing recipe made with crispy toasted bread, fresh herbs, and butter, perfect for Thanksgiving.
Ingredients
- 1 pound bread (white bread, ciabatta, Italian, baguette, etc.)
- 1 cup butter (2 sticks)
- 1 large onion (about 3 and 1/2 cups chopped)
- 2 cups celery (1/4 inch dice)
- 1/3 cup fresh parsley (chopped, ideally Italian flat-leaf)
- 1/4 cup fresh sage (chopped)
- 1 tablespoon fresh rosemary (chopped very fine)
- 1 tablespoon fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 cups high-quality chicken/turkey broth (plus 1/2 cup more if necessary)
- 2 large eggs
- 1 tablespoon butter (softened, for greasing pan)
Instructions
- Preheat your oven to 250°F. Tear or cut the bread into bite-sized pieces and spread onto a dry pan. Bake for 1 hour, stirring occasionally to avoid browning.
- Chop the onion and celery into small and diced pieces.
- In a large skillet, melt 2 sticks of butter over medium heat. Add the chopped celery and onions, and sauté for about 7-10 minutes until soft.
- Chop the herbs and combine them with the toasted bread pieces in a large bowl.
- Add the sautéed onion and celery mixture to the bowl along with the salt and pepper. Mix well.
- In another bowl, whisk together 2 cups of chicken broth and the eggs, then slowly pour over the bread mixture, mixing gently.
- Grease a 9×13 inch pan with softened butter, spread the stuffing mixture evenly in the pan.
- Cover with foil and bake at 350°F for about 40 minutes. Remove foil and continue baking for 25-35 minutes until crispy.
- Let cool and store leftovers in an airtight container.
Notes
This stuffing can be made a day ahead and refrigerated. Adjust the seasoning as needed for personal taste.