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4.5 from 3,363 votes

Traditional Homemade Thanksgiving Stuffing

Nothing frilly or trendy. Classic, amazing, easy, homemade stuffing that everyone loves!! Simple ingredients with stellar results! It'll be your new go-to recipe!! 🧡😋

Prep Time
10 mins
Cook Time
2 hrs 10 mins
Additional Time
5 mins
Total Time
2 hrs 30 mins
Servings: 8
Calories: 210 kcal
Course: Side Dish , Salad
Cuisine: American

Ingredients

  • 1 cup unsalted butter, divided
  • 1 pound day-old white French bread diced into 1/2-inch cubes and dried
  • 1 extra-large about 2 1/2 cups sweet Vidalia or yellow onion, diced small
  • 1 ½ cups celery diced small
  • â…” cup Italian flat-leaf parsley leaves finely minced
  • ¼ 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 ½ cups low-sodium chicken broth divided
  • 2 large eggs

Instructions

    Cup of Yum
  1. 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.
  2. When you’re ready to make the stuffing, transfer bread to a very large bowl; set aside.
  3. Preheat oven to 350F and spray a 9×13-inch pan or 3-quart baking dish with cooking spray; set aside.
  4. To a large skillet, add 3/4 cup (1 1/2 sticks) butter and heat over medium-high heat to melt.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

  • Storage: Stuffing is best warm and fresh but will keep airtight in the fridge for up to 5 days. Reheat gently as desired.

Nutrition Information

Serving 1 Calories 210kcal (11%) Carbohydrates 33g (11%) Protein 10g (20%) Fat 5g (8%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Cholesterol 50mg (17%) Sodium 688mg (29%) Fiber 2g (8%) Sugar 4g (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 210

% 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.