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Classic Thanksgiving Stuffing from Scratch

Classic Thanksgiving stuffing from scratch combines dried white bread cubes with buttery sautéed vegetables, sage, thyme, parsley, broth, and eggs. It bakes covered until set, then uncovered until the top is golden and the center reaches 165°F.
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Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Resting time 15 minutes
Total Time 2 hours 25 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 0.75 cup unsalted butter divided (1 tablespoon for greasing and 11 tablespoons for cooking)
  • 1 loaf (1 lb) white bread sturdy, cut into 1/2-inch cubes (about 12 cups)
  • 1 yellow onion large, diced (about 2 cups)
  • 4 ribs celery diced (about 2 cups)
  • 1 tbsp rubbed sage
  • 1 tsp dried thyme
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 cup fresh parsley chopped
  • 3 cups low-sodium chicken broth
  • 2 eggs large

Equipment

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

Method
 

  1. Heat the oven to 300°F.
  2. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  3. Spread the bread cubes across 2 rimmed baking sheets and bake for 45-60 minutes, tossing once halfway through, until dry and lightly crisp.
  4. Melt the remaining 11 tablespoons butter in a 12-inch skillet over medium heat.
  5. Add the onion and celery and cook for 8-10 minutes, stirring occasionally, until softened.
  6. Stir in the sage, thyme, salt, and pepper, then remove from the heat.
  7. In a large bowl, combine the bread cubes, cooked vegetables, and parsley.
  8. Whisk the broth and eggs together, pour over the bread, and toss until evenly moistened.
  9. Let stand for 5 minutes.
  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 15-20 minutes, until the top is golden and the center reaches 165°F.
  13. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until lightly crisp before mixing. Refrigerate leftovers for up to 4 days; freezer-friendly for up to 3 months. For a vegetarian version, use vegetable broth instead of chicken broth.