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Classic Thanksgiving Stuffing from Scratch

Classic Thanksgiving stuffing from scratch is baked with dried bread cubes, buttery vegetables, sage, and thyme. The two-stage bake gives it a golden top and a moist center that reaches 165°F.
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Prep Time 20 minutes
Cook Time 1 hour 44 minutes
resting 10 minutes
Total Time 2 hours 14 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 12 cup sturdy white bread cut into 3/4-inch cubes (about 1 1/2 pounds)
  • 0.5 cup unsalted butter
  • 1 yellow onion large, finely chopped
  • 3 ribs celery finely chopped
  • 2 tsp rubbed sage
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 cup fresh parsley chopped
  • 2.5 cup low-sodium chicken broth
  • 2 eggs large, lightly beaten

Equipment

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

Method
 

  1. Heat the oven to 250°F.
  2. Spread the bread cubes in a single layer on two rimmed baking sheets and bake for 45–60 minutes, stirring once, until dry and crisp but not browned.
  3. Raise the oven temperature to 350°F.
  4. Grease a 9x13-inch baking dish.
  5. Melt the butter in a 12-inch 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.
  8. Put the dried bread cubes in a 6-quart bowl.
  9. Add the skillet mixture and parsley, tossing to combine.
  10. Whisk the broth and eggs in a medium bowl.
  11. Pour the broth mixture over the bread mixture and toss until evenly moistened.
  12. Transfer the mixture to the prepared baking dish and cover tightly with foil.
  13. Bake for 25 minutes.
  14. Remove the foil and bake for 15–20 minutes more, until the top is golden and the center reaches 165°F.
  15. Let the stuffing rest for 10 minutes before serving.

Notes

For evenly crisp bread cubes, spread them in a single layer and bake until dry without browning. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a vegetarian version, use vegetable broth instead of chicken broth.