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Classic Thanksgiving Stuffing from Scratch

Classic Thanksgiving stuffing from scratch starts with bread cubes baked until dry and crisp, then gets tossed with buttery vegetables, herbs, broth, eggs, and parsley. Baking it covered and then uncovered creates a tender center with a golden top.
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Prep Time 20 minutes
Cook Time 1 hour 27 minutes
resting 10 minutes
Total Time 1 hour 57 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

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

Method
 

  1. Heat the oven to 300°F.
  2. Spread the bread cubes in a single layer on a large rimmed baking sheet and bake for 25–35 minutes, stirring once, until dry and crisp.
  3. Increase the oven temperature to 350°F and grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  4. Melt the remaining 8 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 the sage, thyme, salt, and pepper into the vegetables.
  7. Remove the skillet from the heat.
  8. Put the dried bread in a 6-quart bowl and toss with the vegetable mixture.
  9. In a medium bowl, whisk the broth, eggs, and parsley.
  10. Pour the broth mixture over the bread and toss until evenly moistened.
  11. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  12. Bake for 30 minutes.
  13. Uncover and bake for 15–20 minutes, until the top is golden and the center reaches 160°F.
  14. Let the stuffing rest for 10 minutes before serving.

Notes

For the crispest texture, dry the bread cubes until they feel dry and crisp before mixing. Refrigerate leftovers for 3–4 days; freezer-friendly. For a vegetarian version, use vegetable broth.