Stuffing has been a Thanksgiving staple since the beginning of this harvest holiday. Whether you call it stuffing or dressing, this classic dish is one that is not only desired but required to be at the Thanksgiving table. Full of fresh herbs, this simple stuffing gets the texture just right!
What makes a great stuffing? Think of crispy, buttery edges with soft centers exploding with fresh flavor. The moment you taste it, you think of Thanksgiving at your grandma's house. Bring that nostalgia back by cooking up this simple stuffing on Thanksgiving.
Simple Stuffing
Prep Time: 1 hour 15 minutes
Cook Time: 45 minutes
Total Time: 2 hours
Servings: 8-10
INGREDIENTS
3/4 cup (1 1/2 sticks) unsalted butter
plus more for the baking dish
1 lb good-quality day-old white
bread, cut into 1” cubes
2 cups yellow onion, diced
1 1/2 cups celery, diced
1/3 cup at-leaf parsley, chopped
2 tablespoons fresh sage, chopped
1 tablespoon fresh rosemary,
chopped
1 tablespoon fresh thyme, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black
pepper
2 1/2 cups low-sodium chicken or
vegetable broth, divided
2 large eggs
DIRECTIONS
1. Preheat oven to 250°F. Butter a 9x13” baking dish and set aside.
Spread bread in a single layer on a rimmed baking sheet and
bake, stirring occasionally, until dry, about 1 hour. Let cool then
transfer to a large bowl.
2. Melt 3/4 cup butter in a large skillet over medium-high heat.
Add onions and celery. Stir often until just beginning to brown,
about 10-12 minutes. Add onion mixture to bowl with bread,
stirring in herbs, salt and pepper. Drizzle in 1 1/4 cups broth and
toss gently. Let cool 10 minutes.
3. Raise oven temperature to 350°F. Then whisk remaining broth
(1 1/4 cups) and eggs in a small bowl. Add to bread mixture and
fold gently until thoroughly combined. Transfer to the prepared
9x13 pan, cover with foil, and insert an instant-read thermometer
into the center of the dish. Bake until thermometer registers
160°F, about 35 minutes. Remove foil and bake an additional 10
minutes until top is browned and crisp.