Traditional Homemade Thanksgiving Stuffing
Traditional Homemade Thanksgiving Stuffing features day-old French bread cubes combined with sautéed onions, celery, and a generous blend of fresh sage, rosemary, thyme, and parsley, then bound together with beaten eggs and warm chicken broth. This herb-infused classic side dish is baked until golden brown and crispy on top, delivering the comforting, savory flavors that make Thanksgiving complete.
Save this recipe on Pinterest for later!
Print
Servings: 8 servings
Ingredients
- 1 cup unsalted butter, divided use quality butter for the best flavor
- 1 pound day-old white French bread diced into 1/2-inch cubes and dried
- 1 extra-large Vidalia or yellow onion about 2 1/2 cups, diced small
- 1 1/2 cups celery diced small
- 2/3 cup Italian flat-leaf parsley finely minced
- 1/4 cup fresh sage leaves finely minced
- 3 tablespoons fresh rosemary sticks discarded, finely minced
- 2 tablespoons fresh thyme sticks discarded, finely minced
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 2 1/2 cups low-sodium chicken broth, divided warm before adding
- 2 large eggs beaten
Instructions
- Dry the Bread: Cut your day-old French bread into 1/2-inch cubes and spread them on a baking sheet. Bake at 275°F for 15 minutes, stirring halfway through, until the cubes are slightly dried but not toasted. This prevents a soggy final dish.
- Toast for Extra Flavor: If you prefer a crispier texture, increase the oven temperature to 325°F and bake for an additional 10 minutes until the cubes are golden and crispy on the edges.
- Sauté the Vegetables: In a large skillet over medium heat, melt 4 tablespoons of butter. Add the diced onion and celery, cooking for 8-10 minutes until softened and fragrant, stirring occasionally.
- Add the Herbs: Stir in the minced parsley, sage, rosemary, and thyme, cooking for 1-2 minutes until the kitchen fills with the aroma of fresh herbs.
- Season Generously: Add salt and pepper to taste, then remove the skillet from heat and set aside to cool slightly.
- Combine Bread and Vegetables: In a large bowl, transfer the dried bread cubes and add the cooled vegetable and herb mixture, tossing gently to distribute the aromatics evenly throughout.
- Create the Binding Liquid: In a small bowl, whisk together the 2 beaten eggs with 2 cups of the warm chicken broth until well combined.
- Add the Liquid: Pour the egg and broth mixture over the bread mixture, stirring gently with a wooden spoon until the bread is evenly moistened but not soggy, about 2-3 minutes.
- Final Adjustments: If the mixture seems too dry, add the remaining 1/2 cup of warm broth a little at a time, stirring until you reach a moist but structured consistency that holds together.
- Transfer and Bake: Pour the stuffing into a buttered 9x13-inch baking dish and dot the top with the remaining 4 tablespoons of butter cut into small pieces. Cover with foil and bake at 350°F for 30 minutes, then uncover and bake for an additional 10-15 minutes until the top is golden brown and the edges are crispy.