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Make-Ahead Thanksgiving Stuffing

Make-ahead Thanksgiving stuffing combines dried bread cubes, buttery vegetables, herbs, and broth in a 9x13-inch baking dish. Refrigerate it overnight, then bake until golden on top with a moist center.
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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Chill and rest 16 hours 30 minutes
Total Time 19 hours 5 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb white bread firm, cut into 3/4-inch cubes (about 12 cups)
  • 0.5 cup unsalted butter
  • 2 cups yellow onion finely chopped
  • 2 cups celery finely chopped
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 0.25 cup fresh parsley chopped
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large
  • 1 tsp fine salt
  • 0.5 tsp black pepper

Equipment

  • 1 large rimmed baking sheet
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 250°F.
  2. Spread the bread cubes in a single layer on a large rimmed baking sheet.
  3. Bake for 45–60 minutes, stirring once, until dry, then cool.
  4. Grease a 9x13-inch baking dish.
  5. Melt the butter in a 12-inch skillet over medium heat.
  6. Add the onion and celery, and cook for 10–12 minutes, stirring often, until softened.
  7. Put the bread cubes in a large bowl.
  8. Add the cooked vegetables, sage, thyme, and parsley, and toss to combine.
  9. In a medium bowl, whisk together the broth, eggs, salt, and pepper.
  10. Pour the broth mixture over the bread mixture, and toss until evenly moistened.
  11. Transfer the mixture to the prepared baking dish and cover tightly.
  12. Refrigerate for 8–24 hours.
  13. Heat the oven to 350°F.
  14. Let the covered dish sit at room temperature for 20 minutes.
  15. Bake the covered dish for 45–50 minutes.
  16. Uncover and bake for 20–25 minutes, until golden on top and the center reaches 160°F.
  17. Let the stuffing rest for 10 minutes before serving.

Notes

For an even texture, dry the bread cubes thoroughly before mixing. Refrigerate leftovers for 3–4 days or freeze for up to 3 months. For a vegetarian version, use vegetable broth instead of chicken broth.