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Classic Thanksgiving Stuffing with Celery and Onion

Classic Thanksgiving stuffing with celery and onion combines crisp, dried bread cubes with buttery sautéed vegetables and herbs. Baked covered before uncovering to brown, it has a tender center and golden top.
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Prep Time 20 minutes
Cook Time 1 hour 33 minutes
standing and resting 15 minutes
Total Time 2 hours 8 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (1 lb) white or country bread day-old, cut into 3/4-inch cubes (about 10 cups)
  • 0.5 cup unsalted butter divided (1 tablespoon softened and 7 tablespoons for cooking)
  • 1 yellow onion medium, diced
  • 3 celery ribs diced
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 0.25 cup fresh parsley chopped
  • 2.5 cups low-sodium chicken broth
  • 2 eggs large
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

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 across 2 rimmed baking sheets.
  3. Bake for 30–40 minutes, stirring once, until dry and crisp.
  4. Let the bread cubes cool.
  5. Grease a 9x13-inch baking dish with 1 tablespoon softened butter.
  6. Melt the remaining 7 tablespoons butter in a 12-inch skillet over medium heat.
  7. Add the onion and celery and cook for 8–10 minutes, stirring occasionally, until tender.
  8. Stir in the sage and thyme and cook for 1 minute.
  9. Put the bread cubes in a large bowl and add the cooked vegetables and parsley.
  10. Whisk the broth, eggs, salt, and pepper in a separate bowl.
  11. Pour the broth mixture over the bread and toss until evenly moistened.
  12. Let stand for 5 minutes.
  13. Transfer the mixture to the prepared baking dish and cover with foil.
  14. Bake at 350°F for 30 minutes.
  15. Uncover and bake for 15–20 minutes more, until the top is golden and the center reaches 160°F.
  16. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, make sure the bread cubes are fully dry before adding the broth. Refrigerate leftovers for 3–4 days; freezer-friendly. For a vegetarian version, use vegetable broth in place of chicken broth.