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Classic Thanksgiving Stuffing from Scratch

Classic Thanksgiving stuffing is made from scratch with crisped bread cubes, buttery vegetables, and fresh herbs. It bakes covered, then uncovered until the center reaches 165°F and the top is golden.
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Prep Time 20 minutes
Cook Time 1 hour 27 minutes
Resting time 10 minutes
Total Time 1 hour 57 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp nonstick cooking spray
  • 1 loaf (1 lb) white bread sturdy, cut into 3/4-inch cubes
  • 0.75 cup unsalted butter
  • 2 cups yellow onion diced
  • 1.5 cups celery diced
  • 1 tbsp sage fresh, chopped
  • 1 tbsp thyme fresh leaves
  • 0.25 cup parsley fresh, chopped
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

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

Method
 

  1. Heat the oven to 300°F.
  2. Coat a 9x13-inch baking dish with the cooking spray.
  3. Spread the bread cubes in a single layer across 2 rimmed baking sheets.
  4. Bake for 25–35 minutes, stirring once, until dry and crisp; let cool.
  5. Melt the butter in a 12-inch skillet over medium heat.
  6. Add the onion and celery, and cook for 8–10 minutes until softened.
  7. Stir in the sage, thyme, and parsley for the final minute.
  8. Whisk the broth, eggs, salt, and pepper together in a large bowl.
  9. Add the dried bread and cooked vegetables to the bowl and toss with the broth mixture until evenly moistened.
  10. Transfer the mixture to the prepared baking dish.
  11. Increase the oven to 350°F, cover the dish tightly with foil, and bake for 30 minutes.
  12. Uncover and bake for 15–20 minutes, until the center reaches 165°F and the top is golden.
  13. Rest the stuffing for 10 minutes before serving.

Notes

For the best texture, bake the bread cubes until dry and crisp before mixing. Refrigerate leftovers for 3–4 days or freeze them; use vegetable broth instead of chicken broth for a vegetarian version.