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Make-Ahead Thanksgiving Stuffing

Make-ahead Thanksgiving stuffing combines crisped white bread with buttery onion, celery, sage, and thyme for a tender center and golden top. Assemble it the day before, refrigerate, then bake just before serving.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Chilling and resting 16 hours 10 minutes
Total Time 18 hours 10 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 12 cups white bread cubes 1-inch cubes; about 1 pound; preferably day-old
  • 0.5 cup unsalted butter divided
  • 2 cups yellow onion diced
  • 2 cups celery diced
  • 1.5 tsp dried rubbed sage
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 3 cups low-sodium chicken broth
  • 2 eggs large; beaten
  • 0.25 cup fresh parsley chopped

Equipment

  • 1 rimmed baking sheet
  • 1 large skillet
  • 1 9x13-inch baking dish

Method
 

  1. Preheat the oven to 300°F.
  2. Spread the bread cubes on a rimmed baking sheet.
  3. Bake for 25-35 minutes, stirring once, until dry and crisp.
  4. Transfer the bread cubes to a large bowl.
  5. Melt 7 tablespoons of the butter in a large skillet over medium heat.
  6. Add the onion and celery, and cook for 8-10 minutes, stirring occasionally, until softened.
  7. Stir in the sage, thyme, salt, and pepper, and cook for 1 minute.
  8. Add the broth and heat until steaming.
  9. Remove the broth mixture from the heat and cool until lukewarm, about 15 minutes.
  10. Grease a 9x13-inch baking dish with the remaining 1 tablespoon butter.
  11. Whisk the eggs into the cooled broth mixture.
  12. Stir in the parsley.
  13. Pour the mixture over the bread cubes and toss until evenly moistened.
  14. Transfer the stuffing to the baking dish.
  15. Cover tightly and refrigerate for 8-24 hours.
  16. When ready to bake, preheat the oven to 350°F.
  17. Bake the stuffing covered for 45 minutes.
  18. Uncover and bake for 15-25 minutes, until the top is golden and the center reaches 165°F.
  19. Let the stuffing rest for 10 minutes before serving.

Notes

For the crispest texture, use day-old bread and make sure it is dry and crisp after baking. Refrigerate leftovers for 3-4 days; freeze yes, for up to 2 months. For a vegetarian version, use vegetable broth instead of chicken broth.