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Make-Ahead Thanksgiving Stuffing

Make-ahead Thanksgiving stuffing combines crisp, dried bread cubes with buttery sautéed vegetables, sage, and thyme. Assemble it up to 24 hours ahead, then bake until the center reaches 165°F and the top is golden.
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Prep Time 20 minutes
Cook Time 1 hour 57 minutes
Chilling and resting 1 day 10 minutes
Total Time 1 day 2 hours 27 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (1 lb) white bread sturdy, cut into 1/2-inch cubes (about 12 cups)
  • 0.5 cup unsalted butter
  • 1 yellow onion large, finely chopped
  • 4 celery stalks, finely chopped (about 2 cups)
  • 2 tsp dried sage
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cups low-sodium chicken broth
  • 2 eggs large
  • 1 nonstick cooking spray as needed

Equipment

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

Method
 

  1. Heat the oven to 300°F.
  2. Spread the bread cubes on a large rimmed baking sheet.
  3. Bake for 35–45 minutes, tossing once, until dry and crisp, then let cool.
  4. Melt the 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 the sage, thyme, salt, and pepper into the skillet.
  7. Remove the skillet from the heat and let the vegetables cool for 10 minutes.
  8. Put the bread cubes in a large bowl and add the cooled vegetables.
  9. Whisk the broth and eggs together.
  10. Pour the broth mixture over the bread and toss until evenly moistened.
  11. Coat a 9x13-inch baking dish with nonstick cooking spray.
  12. Transfer the stuffing to the dish and cover tightly.
  13. Refrigerate for up to 24 hours.
  14. Heat the oven to 350°F.
  15. Bake the covered, chilled stuffing for 45–55 minutes.
  16. Uncover and bake for 15–20 minutes, until the center reaches 165°F and the top is golden.
  17. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until crisp before assembling. Refrigerate leftovers for 3–4 days; freezer-friendly for up to 1 month. For a vegetarian version, use vegetable broth instead of chicken broth.