Classic Thanksgiving Stuffing Recipe
Servings: 10 Servings
Ingredients
- ½ cup unsalted butter
- 1 medium onion diced
- 2 celery stalks diced
- 2 to 3 garlic cloves minced
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 to 2 ½ cups low-sodium chicken broth
- 2 large eggs room temperature and lightly beaten
- 1 loaf of day-old bread French, Italian or sandwich bread, cut into 1-inch cubes (about 10–12 cups)
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch casserole dish.
- In a large skillet, melt the butter over medium heat. Add the onion, celery, and garlic, and cook for 6 to 8 minutes or until softened. Stir in the sage, thyme, rosemary, salt, and pepper.½ cup unsalted butter, 1 medium onion, 2 celery stalks, 2 to 3 garlic cloves, 2 teaspoons dried sage, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt, ¼ teaspoon black pepper
- In a separate bowl, whisk together 2 cups of chicken broth and the eggs until well combined.2 to 2 ½ cups low-sodium chicken broth, 2 large eggs
- Add the cubed bread to a large mixing bowl, then pour in the sautéed vegetables. Stir to combine, then pour in the egg and broth mixture. Gently toss until the bread is evenly moistened, adding the remaining ½ cup of broth only if needed.1 loaf of day-old bread
- Transfer the mixture to the prepared baking dish, cover with foil, and bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the top is golden brown and slightly crisp.
Notes
- This recipe typically makes about 8-10 servings, with each serving being approximately 1 cup of stuffing. This can vary slightly depending on the size of the bread cubes and how tightly the servings are packed.
- Before baking, ensure the stuffing is moist but not overly wet. The bread should be well-coated with the broth, maintaining some of its structure. When pressed, the mixture should hold together gently without being too damp.
- If you don't have a 9x13-inch dish handy, use whatever size casserole dish will hold the stuffing.
- Leftover stuffing keeps well in the fridge for up to four days.
- Scroll up for the following info:
-
- How to Make Easy Thanksgiving Stuffing (with step-by-step photos)
- Quick Tips
- How do I dry out bread?
- How wet should stuffing be before baking?
- How to Store Leftovers
-
Nutrition Facts
Classic Thanksgiving Stuffing Recipe
Serving Size
1 cup
Amount per Serving
Calories
325
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
57
mg
19
%
Sodium
743
mg
32
%
Potassium
181
mg
5
%
Carbohydrates
43
g
14
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
11
g
22
%
Vitamin A
341
IU
7
%
Vitamin C
1
mg
1
%
Calcium
58
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
