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Make-Ahead Thanksgiving Stuffing

Make-ahead Thanksgiving stuffing is baked with dried bread cubes, buttery vegetables, herbs, broth, and eggs for a tender center and golden top. Chill it in the baking dish for at least 4 hours or up to 24 hours, then bake straight from the refrigerator.
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Prep Time 20 minutes
Cook Time 2 hours 12 minutes
Chilling and resting 4 hours 10 minutes
Total Time 6 hours 42 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb bread white sandwich bread, cut into 1/2-inch cubes
  • 1 nonstick cooking spray for coating
  • 0.5 cup unsalted butter
  • 1 yellow onion medium, finely chopped
  • 3 celery ribs finely chopped
  • 1 tsp dried sage
  • 0.5 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 cup fresh parsley chopped
  • 2 cup low-sodium chicken broth
  • 2 eggs large

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.
  3. Bake for 45–60 minutes, stirring once, until dry and crisp, then cool.
  4. Coat a 9x13-inch baking dish with nonstick cooking spray.
  5. Melt the butter in a large skillet over medium heat, add the onion and celery, and cook for 8–10 minutes, stirring occasionally, until softened.
  6. Stir in the sage, thyme, salt, and pepper, cook for 30 seconds, then remove the skillet from the heat and stir in the parsley.
  7. Whisk the broth and eggs in a large bowl, add the dried bread and butter-vegetable mixture, and toss until evenly moistened.
  8. Transfer the stuffing to the prepared dish, cover tightly with foil, and refrigerate for at least 4 hours or up to 24 hours.
  9. Heat the oven to 350°F and bake the covered stuffing straight from the refrigerator for 45 minutes.
  10. Uncover and bake for 20–30 minutes, until the center reaches 160°F and the top is golden.
  11. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until crisp before combining them with the wet ingredients. Refrigerate cooked leftovers for 3–4 days or freeze them; use vegetable broth instead of chicken broth for a vegetarian variation.