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Traditional Homemade Thanksgiving Stuffing

Traditional homemade Thanksgiving stuffing is baked with savory herbs, tender onion and celery, and day-old bread cubes. It has a golden, crisp top and a moist center seasoned with sage, thyme, and parsley.
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Prep Time 20 minutes
Cook Time 1 hour 38 minutes
Resting 10 minutes
Total Time 2 hours 8 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (16 oz) white bread day-old, cut into 3/4-inch cubes (about 10 cups)
  • 0.5 cup unsalted butter divided
  • 2 cups yellow onion finely chopped
  • 1.5 cups celery finely chopped
  • 2 tsp dried sage
  • 1 tsp dried thyme
  • 1 tsp fine salt
  • 0.5 tsp ground black pepper
  • 0.25 cup fresh parsley chopped
  • 3 cups low-sodium chicken broth
  • 2 eggs large

Equipment

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

Method
 

  1. Preheat the oven to 300°F and position a rack in the center.
  2. Spread the bread cubes in a single layer across 2 rimmed baking sheets and bake for 30–40 minutes, stirring once halfway through, until dry and crisp.
  3. Increase the oven temperature to 350°F and grease a 9x13-inch baking dish with 1 tablespoon of the butter.
  4. Melt the remaining 7 tablespoons butter in a 12-inch skillet over medium heat, add the onion and celery, and cook for 8–10 minutes, stirring occasionally, until softened.
  5. Stir in the sage, thyme, salt, and pepper and cook for 1 minute, then remove the skillet from the heat and stir in the parsley.
  6. Whisk the broth and eggs together in a large bowl.
  7. Add the bread cubes and vegetable mixture to the bowl and toss gently, then pour in the broth mixture and toss until evenly moistened.
  8. Transfer the stuffing to the prepared baking dish, cover tightly with foil, and bake for 35 minutes; uncover and bake for 15–20 minutes more, until the top is golden and the center reaches 165°F.
  9. Let the stuffing rest for 10 minutes before serving.

Notes

For the best texture, dry the bread cubes until crisp before mixing so they absorb the broth without becoming mushy. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a dairy-free version, use plant-based butter.