Traditional Homemade Thanksgiving Stuffing
User Reviews
4.5
Traditional Homemade Thanksgiving Stuffing
Description
For this stuffing, day-old white French bread is dried in a low oven until crisp to prevent a mushy texture. The bread cubes are then combined with sautéed onions and celery cooked in butter, along with minced fresh herbs such as parsley, sage, rosemary, and thyme. Chicken broth and eggs bind the mixture, while salt and pepper season it.
The result is a savory stuffing with a balance of softness and slight chewiness from the herbs and vegetables. It can be baked in a casserole dish until heated through and lightly browned on top. This stuffing fits well as a traditional side to turkey or other roasted meats during holiday meals.
For storage, cooked stuffing keeps well refrigerated for up to five days. Reheating gently helps maintain moisture without drying out. Preparing and drying the bread in advance can save time on the day of serving.
Ingredients
- 1 cup unsalted butter divided
- 1 pound white French bread diced into 1/2-inch cubes and dried, day-old
- 1 extra-large about 2 1/2 cups sweet Vidalia or yellow onion, diced small
- 1 ½ cups celery diced small
- ⅔ cup flat-leaf parsley leaves finely minced, Italian
- ¼ cup sage finely minced, fresh leaves
- 3 tablespoons rosemary sticks discarded, finely minced, fresh
- 2 tablespoons thyme sticks discarded, finely minced, fresh
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 2 ½ cups chicken broth divided, low-sodium
- 2 egg large
Instructions
- Preheat oven to 250F. Place cubed bread on a baking sheet and bake, stirring occasionally, until dried out, about 45 minutes. You must begin with very dry bread or it’ll turn to mush. Tip – To save time on the day of, bake and dry out the bread the night before and leave uncovered on the counter until the morning you’re ready to make the stuffing.
- When you’re ready to make the stuffing, transfer bread to a very large bowl; set aside.
- Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray; set aside.
- To a large skillet, add 3/4 cup (1 1/2 sticks) butter and heat over medium-high heat to melt.
- Add the onions, celery, and cook until vegetables have softened and are just beginning to lightly brown, about 10 minutes. Stir frequently. Transfer vegetables to bowl with bread.
- Add the parsley, sage, rosemary, thyme, salt, pepper, 1 1/4 cups chicken broth, and toss well to combine; set aside. Note about salt – the saltiness level of low-sodium chicken broth varies, and so do personal preferences, so salt to taste.
- To a small bowl, add the remaining 1 1/4 cups chicken broth, 2 eggs, and whisk to combine. Pour mixture over bread and toss well to combine. Turn mixture out into prepared baking dish.
- Dice the remaining 1/4 cup (half of 1 stick) butter into 8 to 10 pieces and evenly dot the butter over the top of the stuffing.
- Cover with foil and bake for 40 minutes. Uncover and bake for an additional 40 to 45 minutes, or until top is as lightly golden browned as desired. Serve immediately.
Notes
- Use very dry bread to avoid a mushy stuffing; drying bread the day before is convenient.
- Stuffing will keep airtight in the fridge for up to 5 days; reheat gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 210kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 50mg | 17% |
| Sodium | 688mg | 29% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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