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Make-Ahead Thanksgiving Stuffing

Make-ahead Thanksgiving stuffing is baked with dried bread cubes, buttery vegetables, sage, and thyme for a crisp golden top and moist center. Assemble it the day before, refrigerate, and bake straight from the refrigerator.
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Prep Time 30 minutes
Cook Time 1 hour 53 minutes
Refrigeration 8 hours
Total Time 10 hours 23 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 oz) white bread sturdy, cut into 3/4-inch cubes (about 10 cups)
  • 9 tbsp unsalted butter divided
  • 1 yellow onion medium, finely diced
  • 3 ribs celery finely diced
  • 2 tsp dried sage
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cups low-sodium chicken broth
  • 0.25 cup parsley fresh, chopped
  • 2 eggs large

Equipment

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

Method
 

  1. Heat the oven to 300°F.
  2. Spread the bread cubes in a single layer on 2 large rimmed baking sheets and bake for 35–45 minutes, stirring once, until completely dry.
  3. Cool the bread completely.
  4. Grease a 9x13-inch metal baking dish with 1 tablespoon of the butter.
  5. Melt the remaining 8 tablespoons butter in a 12-inch skillet over medium heat.
  6. Add the onion and celery and cook for 8–10 minutes, until softened.
  7. Stir in the sage, thyme, salt, and pepper.
  8. Transfer the vegetable mixture to a large bowl and cool for 10–15 minutes.
  9. Add the dried bread and parsley to the bowl and toss.
  10. Whisk the broth and eggs together.
  11. Pour the broth mixture over the bread mixture and toss until evenly moistened.
  12. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  13. Refrigerate for 8–24 hours, placing it in the refrigerator within 2 hours of assembly.
  14. Heat the oven to 350°F.
  15. Bake the stuffing straight from the refrigerator, covered, for 50–60 minutes.
  16. Uncover and bake for 15–20 minutes more, until the top is golden and the center reaches 165°F.

Notes

For the best texture, dry the bread completely before assembling. Refrigerate leftovers for 3–4 days; freezer-friendly. For a vegetarian version, use vegetable broth instead of chicken broth.