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Classic Thanksgiving Stuffing from Scratch

Classic Thanksgiving stuffing from scratch starts with crisp, oven-dried bread cubes tossed with buttery vegetables, fresh parsley, sage, thyme, broth, and eggs. It bakes covered, then uncovered until the top is golden and the center reaches 160°F.
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Prep Time 20 minutes
Cook Time 1 hour 32 minutes
Resting 10 minutes
Total Time 2 hours 2 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (1 lb) white bread sturdy; cut into 3/4-inch cubes (about 12 cups)
  • 0.5 cup unsalted butter divided (8 tablespoons)
  • 1 yellow onion medium; finely chopped
  • 3 ribs celery finely chopped
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 0.25 cup parsley chopped fresh
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 2.5 cup low-sodium chicken broth
  • 2 eggs large

Equipment

  • 2 rimmed baking sheets
  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 300°F.
  2. Spread the bread cubes in a single layer on 2 rimmed baking sheets.
  3. Bake for 25–35 minutes, stirring the cubes and rotating the sheets halfway through, until the bread is dry and crisp; transfer to a large bowl.
  4. Grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  5. Melt the remaining 7 tablespoons butter in a 12-inch skillet over medium heat.
  6. Add the onion, celery, salt, and pepper and cook for 8–10 minutes, stirring often, until tender.
  7. Stir in the parsley, sage, and thyme.
  8. Whisk the chicken broth and eggs together in a medium bowl until combined.
  9. Add the vegetable mixture and broth mixture to the bread and toss gently until evenly moistened, with no liquid pooling.
  10. Heat the oven to 350°F.
  11. Transfer the stuffing to the prepared baking dish, cover tightly with foil, and bake for 30 minutes.
  12. Uncover and bake for 20–25 minutes, until the top is golden and the center reaches 160°F.
  13. Rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until crisp before mixing. Refrigerate leftovers for 3–4 days or freeze for up to 3 months; thaw overnight in the refrigerator. For a poultry-free version, use low-sodium vegetable broth instead of chicken broth.