Go Back

Classic Thanksgiving Stuffing from Scratch

Thanksgiving stuffing from scratch starts with oven-dried bread cubes, then gets tossed with buttery onions, celery, herbs, broth, and eggs. Bake it covered, then uncover until the top is golden brown and the center reaches 165°F.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 50 minutes
resting 10 minutes
Total Time 2 hours 20 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 oz) white sandwich bread cut into 3/4-inch cubes (about 12 cups)
  • 1 cup unsalted butter divided
  • 2 yellow onions medium, finely chopped (about 2 cups)
  • 4 celery ribs, finely chopped (about 2 cups)
  • 0.25 cup fresh parsley chopped
  • 2 tsp dried rubbed sage
  • 1 tsp dried thyme
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cups low-sodium chicken broth
  • 2 eggs large

Equipment

  • 2 rimmed baking sheets
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 250°F and spread the bread cubes in a single layer on 2 rimmed baking sheets.
  2. Bake for 45 to 60 minutes, stirring halfway through, until the cubes are dry throughout but not browned.
  3. Increase the oven temperature to 350°F and grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  4. Melt the remaining butter in a 12-inch skillet over medium heat, add the onions and celery, and cook for 8 to 10 minutes, stirring occasionally, until softened.
  5. Stir in the parsley, sage, thyme, salt, and pepper, then remove the skillet from the heat.
  6. Put the bread cubes in a large bowl, add the vegetable mixture, and toss to combine.
  7. Whisk the broth and eggs in a medium bowl, pour over the bread mixture, and toss until evenly moistened.
  8. Transfer the mixture to the prepared baking dish, cover tightly with foil, and bake for 30 minutes.
  9. Remove the foil and bake for 15 to 20 minutes, until the top is golden brown and the center reaches 165°F.
  10. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until dry throughout but not browned. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a vegetarian version, use vegetable broth instead of chicken broth.