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Classic Thanksgiving Stuffing from Scratch

Classic Thanksgiving stuffing from scratch starts with oven-dried bread cubes, then combines them with buttery vegetables, herbs, broth, and eggs. Bake it covered, then uncover until the top is golden and the center reaches 165°F.
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Prep Time 20 minutes
Cook Time 1 hour 55 minutes
resting 10 minutes
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (1 lb) hearty white bread cut into 3/4-inch cubes (about 12 cups)
  • 0.5 cup unsalted butter
  • 2 cups yellow onion finely chopped
  • 2 cups celery finely chopped
  • 0.25 cup fresh parsley 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

Equipment

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

Method
 

  1. Heat the oven to 250°F and spread the bread cubes between two rimmed baking sheets.
  2. Bake for 45 to 60 minutes, stirring once, until dry and crisp, then cool.
  3. Melt the butter in a large skillet over medium heat, add the onion and celery, and cook for 8 to 10 minutes until softened.
  4. Stir in the parsley, sage, thyme, salt, and pepper.
  5. Whisk the broth and eggs together in a large bowl.
  6. Add the dried bread cubes and cooked vegetable mixture and toss until evenly moistened.
  7. Heat the oven to 350°F and grease a 9x13-inch baking dish.
  8. Transfer the stuffing to the dish and cover tightly with foil.
  9. Bake for 30 minutes, uncover, and bake for 20 to 25 minutes more until the top is golden and the center reaches 165°F.
  10. Rest for 10 minutes before serving.

Notes

For the most even texture, dry the bread cubes until crisp before mixing. Refrigerate leftovers for 3 to 4 days; freezer-friendly. Use gluten-free bread for a gluten-free variation.