Go Back

Classic Thanksgiving Stuffing from Scratch

Thanksgiving stuffing is made from scratch with crisped white bread, buttery celery and onion, sage, and thyme. Baked covered and then uncovered, it has a tender, evenly moistened center and a golden top.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 33 minutes
Resting time 10 minutes
Total Time 2 hours 3 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 oz) sturdy white bread cut into 3/4-inch cubes (about 12 cups)
  • 0.5 cup unsalted butter
  • 2 cups celery diced
  • 1.5 cups yellow onion diced
  • 2 teaspoons dried rubbed sage
  • 1 teaspoon dried thyme
  • 0.25 cup fresh parsley chopped
  • 3 cups low-sodium chicken broth
  • 2 eggs large
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper

Equipment

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

Method
 

  1. Heat the oven to 300°F.
  2. Spread the bread cubes on a large rimmed baking sheet and bake for 30 to 40 minutes, stirring once, until dry and crisp.
  3. Melt the butter in a large skillet over medium heat.
  4. Add the celery and onion and cook for 8 to 10 minutes until softened.
  5. Stir in the sage and thyme and cook for 30 seconds.
  6. Raise the oven temperature to 350°F and grease a 9x13-inch baking dish.
  7. Put the dried bread in a large bowl, add the cooked vegetables and parsley, and toss to combine.
  8. Whisk together the broth, eggs, salt, and pepper.
  9. Pour the broth mixture over the bread mixture and toss until evenly moistened.
  10. Transfer the mixture to the prepared dish and cover tightly with foil.
  11. Bake for 30 minutes.
  12. Uncover and bake for 15 to 20 minutes, until the top is golden and the center reaches 160°F.
  13. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the bread until crisp before mixing so it absorbs the broth evenly. Refrigerate leftovers for up to 4 days; freezer-friendly for up to 3 months. For a vegetarian version, use vegetable broth instead of chicken broth.