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Old Fashioned Bread Stuffing with Fresh Herbs

Old fashioned bread stuffing with fresh herbs is baked with dried bread cubes, sautéed vegetables, sage, thyme, and parsley. The top turns golden while the broth-and-egg mixture keeps the center moist and tender.
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Prep Time 25 minutes
Cook Time 1 hour 50 minutes
Resting time 10 minutes
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 oz) white bread day-old, sturdy; cut into 3/4-inch cubes (about 12 cups)
  • 8 tbsp unsalted butter (1 stick)
  • 1.5 cup yellow onion finely chopped
  • 1.5 cup celery chopped
  • 1 tsp fine salt
  • 0.5 tsp black pepper freshly ground
  • 2 tbsp fresh sage chopped
  • 1 tbsp fresh thyme leaves
  • 0.25 cup fresh flat-leaf parsley chopped
  • 3 cup low-sodium chicken broth
  • 2 eggs large, lightly beaten

Equipment

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

Method
 

  1. Preheat the oven to 250°F.
  2. Spread the bread cubes in a single layer on a large rimmed baking sheet.
  3. Bake the bread cubes for 45–60 minutes, stirring once halfway through, until dry and crisp.
  4. Let the bread cubes cool.
  5. Raise the oven temperature to 350°F.
  6. Grease a 9x13-inch baking dish.
  7. Melt the butter in a 12-inch skillet over medium heat.
  8. Add the onion, celery, salt, and pepper, and cook for 8–10 minutes, stirring occasionally, until softened.
  9. Stir in the sage and thyme and cook for 1 minute.
  10. Put the bread cubes in a large bowl, add the parsley and butter-vegetable mixture, and toss to combine.
  11. Whisk the broth and eggs together, pour over the bread mixture, and toss until evenly moistened.
  12. Transfer the mixture to the prepared baking dish.
  13. Cover with foil and bake for 30 minutes.
  14. Uncover and bake for 15–20 minutes, until golden on top and the center reaches 160°F.
  15. Let the stuffing rest for 10 minutes before serving.

Notes

For crisp, evenly dried bread cubes, spread them in a single layer and stir halfway through baking. Store leftovers covered in the refrigerator for 3–4 days; freeze for up to 3 months. For a vegetarian version, use vegetable broth in place of chicken broth.