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Classic Thanksgiving Stuffing from Scratch

Classic Thanksgiving stuffing from scratch starts with bread cubes dried in the oven, then gets tossed with buttery sage-seasoned vegetables, broth, eggs, and parsley. Baked covered and uncovered, it turns tender inside with a golden top.
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Prep Time 20 minutes
Cook Time 1 hour 29 minutes
resting 10 minutes
Total Time 1 hour 59 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (1 lb) white sandwich bread cut into 1-inch cubes
  • 8 tbsp unsalted butter
  • 2 cups yellow onion diced
  • 2 cups celery diced
  • 2 tsp dried rubbed sage
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cups chicken broth low-sodium
  • 2 eggs large
  • 0.25 cup parsley fresh, 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 in a single layer on 2 rimmed baking sheets and bake for 30 to 40 minutes, turning once, until dry and crisp but not browned.
  3. Grease a 9x13-inch baking dish with butter or cooking spray, then heat the oven to 350°F.
  4. Melt the butter in a large skillet over medium heat.
  5. Add the onion and celery and cook for 8 to 10 minutes until softened.
  6. Stir in the sage, thyme, salt, and pepper and cook for 1 minute.
  7. Put the dried bread cubes in a large bowl and scrape the vegetable mixture over them.
  8. Whisk the broth and eggs in a medium bowl.
  9. Stir in the parsley, then pour the mixture over the bread and toss gently until evenly moistened.
  10. Transfer the bread mixture to the prepared baking dish.
  11. Cover the dish tightly with foil and bake for 25 minutes.
  12. Remove the foil and bake for 15 to 20 minutes until the top is golden and the center reaches 160°F.
  13. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until crisp but not browned. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a vegetarian version, use low-sodium vegetable broth instead of chicken broth.