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Classic Thanksgiving Stuffing from Scratch

Classic Thanksgiving stuffing from scratch combines dried bread cubes, sautéed onion and celery, sage, and thyme in a buttery baked side dish. A covered bake keeps the center moist before an uncovered finish turns the top golden.
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Prep Time 15 minutes
Cook Time 1 hour 43 minutes
Resting 10 minutes
Total Time 2 hours 8 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb bread day-old white or sourdough, cut into 3/4-inch cubes (about 12 cups)
  • 0.5 cup unsalted butter divided
  • 1 yellow onion medium, diced
  • 3 celery ribs, diced
  • 2 tsp dried sage
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cup low-sodium chicken broth
  • 2 eggs large
  • 0.25 cup fresh parsley chopped

Equipment

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

Method
 

  1. Heat the oven to 300°F.
  2. Spread the bread cubes across two rimmed baking sheets and bake for 35 to 45 minutes, switching the sheets’ positions halfway through, until the cubes are dry but not browned.
  3. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  4. Melt the remaining 7 tablespoons butter in a large skillet over medium heat.
  5. Add the onion and celery and cook for 8 to 10 minutes, stirring occasionally, until softened.
  6. Stir in the sage and thyme and cook for 1 minute.
  7. Transfer the dried bread cubes to a large bowl and add the onion mixture.
  8. In a separate bowl, whisk together the broth, eggs, salt, pepper, and parsley.
  9. Pour the broth mixture over the bread and toss until evenly moistened.
  10. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  11. Bake at 350°F for 30 minutes.
  12. Uncover and bake for 20 to 25 minutes, until the top is golden and the center reaches 160°F on an instant-read thermometer.
  13. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until no longer moist but do not brown them. Refrigerate leftovers for 3 to 4 days; freezer-friendly. Use vegetable broth instead of chicken broth for a vegetarian swap.