Description

This classic Thanksgiving stuffing recipe features toasted bread cubes, sautéed onions and celery, and aromatic herbs baked to golden perfection. It’s the traditional homemade stuffing that tastes just like Grandma used to make, with crispy edges and tender, flavorful centers.

Ingredients

For the Stuffing:

16 cups dry bread cubes (about 3 large loaves)
1/2 cup butter
2 cups onion, diced (~1/2-inch pieces)
2 cups celery, diced (~1/2-inch pieces)
3 teaspoons poultry seasoning
1/2 teaspoon thyme (fresh or dried)
1/2 teaspoon sage (fresh or dried)
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups chicken broth (to start; more may be needed)
2 large eggs
1 tablespoon chopped parsley (for garnish, optional)

Substitution Notes:

Bread: Use any sturdy bread—white, sourdough, French bread, or even a mix! Just make sure it’s slightly stale or properly dried.
Butter: You can use olive oil if needed, but butter gives that classic rich flavor.
Chicken Broth: Turkey stock or vegetable broth work beautifully for a vegetarian version.
Fresh vs. Dried Herbs: Either works! If using fresh, triple the amount.

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Instructions

Step 1: Dry the Bread Cubes

Turn oven to 250°F. Chop your bread into chunks—half inch, three quarters, whatever. Spread it on baking sheets. Bake for an hour. Shake the pans around every twenty minutes. The bread needs to be completely dry and hard but not brown. Let it cool.

Step 2: Prep Your Vegetables

Chop onions and celery. I do half-inch pieces but you do you.

Step 3: Cook the Vegetables & Seasonings

Turn oven to 350°F. Melt butter in a big pan over medium heat. Add onions and celery. Cook eight minutes, stirring sometimes. They’ll get soft and see-through. Dump in all the herbs and spices. Stir for thirty seconds.

Step 4: Add the Broth and Eggs

Pour broth in the pan. Stir. Turn off the heat. Beat eggs in a bowl. Stir them into the pan. Heat will cook them enough.

Step 5: Combine Everything

Put dried bread in your biggest bowl. Pour the vegetable mixture over it. Use your hands to mix everything. Don’t crush the bread. Just coat every piece. Should look damp and glossy. Not wet. Not dry. If it’s dry, add more broth slowly.

Step 6: Transfer to Baking Dish

Grease your pan. Dump the stuffing in. Spread it around but don’t press it down.

Step 7: Bake to Golden Perfection

Bake forty-five to sixty minutes with no cover. Every fifteen or twenty minutes, open the oven and stir it gently. That’s how you get crunchy bits throughout instead of just on top. It’s done when the top is golden and your house smells ridiculous. Throw parsley on if you want.

Notes

Use slightly stale bread or day-old bread—it’s actually BETTER than fresh! Save those heels and odd slices in the freezer leading up to Thanksgiving.
Don’t oversaturate with broth! Start with less—you can always add more, but you can’t take it out. The mixture should be moist but not soupy.
Stirring during baking is CRUCIAL. This is what creates those amazing crispy, golden pieces mixed throughout instead of just on top.
Room temperature ingredients help everything combine more evenly. Take your eggs and butter out 30 minutes before starting.
Common mistake to avoid: Packing the stuffing too tightly in the pan. Keep it fluffy so heat can circulate!

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes (includes drying bread)
Category: Side Dish
Method: Baking
Cuisine: American