Stuffing Recipe
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Stuffing Recipe
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My classic homemade stuffing recipe combines seasonal herbs (fresh or dried) with buttery bread cubes and chopped veggies. It's a traditional Thanksgiving side dish that's almost as famous as the turkey! Vegetarian and make-ahead friendly!
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Ingredients
- 10 cups dried bread cubes plain/unseasoned, see note
- 10 Tablespoons unsalted butter plus additional for greasing pan
- 2 cups small-chopped yellow onion about 2 medium-sized onions
- 2 cups small-chopped celery about 5-6 celery ribs
- 2 teaspoons minced garlic
- ¼ cup finely chopped fresh parsley
- 2 teaspoons dried thyme leaves or 2 Tablespoons fresh thyme leaves (see note)
- 2 teaspoons dried rubbed sage or 2 Tablespoons chopped fresh sage
- 1 teaspoon crushed rosemary or 1 Tablespoon chopped fresh rosemary
- ⅛ teaspoon ground nutmeg
- ¾ teaspoon table salt
- ½ teaspoon ground black pepper
- 2-3 cups chicken broth (may substitute vegetable broth for a vegetarian stuffing) or more as needed, divided
- 2 large eggs
Instructions
- Preheat oven to 350F and lightly grease a deep 11x7” or 13x9” (or 2.5qt) baking dish with butter. Set aside.
- Place dried bread cubes in a large mixing bowl and set aside.
- Melt butter in a large skillet over medium heat.
- Add onion and celery and cook until softened, stirring occasionally (about 5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Add parsley, thyme, sage, rosemary, nutmeg, salt and pepper and stir well. Cook 1 minute longer, stirring frequently.
- While stirring, slowly stir in 1 cup of the chicken broth.
- Remove onion mixture from heat and set aside.
- In a large measuring cup, whisk together another 1 cup of chicken broth with 2 large eggs, whisk well so eggs are well broken.
- Pour the veggie mixture evenly over the bread cubes followed by the egg mixture. Use a spatula to gently stir together until bread is completely moistened, but not soggy. If needed, add up to another cup of chicken broth (note that I typically need almost the full 3 cups, this is going to depend a lot on your specific bread, if you used storebought cubes you may need even more broth).
- Pour stuffing evenly into prepared baking dish.
- Transfer to center rack of 350F (175C) preheated oven and bake for 40-50 minutes (keep an eye on it, if it begins to get too brown you can cover with foil). If you’re not sure how to tell if your stuffing is done, you can always use an instant read thermometer, the center of the stuffing should read at least 165F (74C).
- Serve warm.
Equipments used:
Notes
- I bake my own sourdough (or buy a 1 lb+ loaf) and cut or tear it into ½” (1.2cm) cubes, scatter on a baking sheet, and bake on 300F (150C) for about 25 minutes, until crisp and dried through. Note that you’ll need to start with a pound or slightly more bread as the bread loses volume as it bakes, so I usually need about 13 cups of fresh bread to end up with 10 cups of dried bread.
- Can be made up to 2 days in advance, prepare as instructed through step 11, cover, and refrigerate. Let it sit out at room temperature while the oven preheats then bake as indicated. If the dish is still cold, it may take longer than indicated to cook through.
Nutrition Information
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Serving
1serving
Calories
239kcal
(12%)
Carbohydrates
26g
(9%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
53mg
(18%)
Sodium
539mg
(22%)
Potassium
180mg
(5%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
522IU
(10%)
Vitamin C
5mg
(6%)
Calcium
86mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 239kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 53mg | 18% |
| Sodium | 539mg | 22% |
| Potassium | 180mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 522IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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