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Classic Homemade Thanksgiving Stuffing with Fresh Herbs

Close-up of crispy, golden brown homemade stuffing topped with fresh parsley in a white bowl.
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Make the best homemade stuffing from scratch. This recipe yields a savory bread stuffing that is moist inside and crispy outside, perfect for your holiday table.

Ingredients

Scale
  • 1 pound dry bread cubes (about 12 cups)
  • 1 cup unsalted butter
  • 2 cups chopped celery
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh sage, chopped
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 2 to 3 cups chicken or vegetable broth

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. If your bread cubes are not dry, spread them on a baking sheet and bake for 10-15 minutes until lightly toasted. Set aside.
  3. Melt the butter in a large skillet over medium heat. Add the celery and onion. Cook until softened, about 8 minutes.
  4. Add the minced garlic, sage, thyme, and rosemary to the skillet. Cook for 1 minute until fragrant.
  5. Remove the skillet from the heat. Add the toasted bread cubes, salt, and pepper to the vegetables. Toss gently to combine.
  6. In a separate bowl, whisk together the eggs and 2 cups of broth. Pour this mixture over the bread mixture. Toss until the bread is just moistened. Add more broth if needed, but avoid making it soggy.
  7. Transfer the stuffing mixture to the prepared baking dish.
  8. Bake for 30 to 40 minutes, or until the top is golden brown and crispy and the center is heated through.
  9. Let the stuffing rest for 5 minutes before serving.

Notes

  • For a richer flavor, substitute half the broth with reserved pan drippings from roasted poultry.
  • To make this a sausage stuffing recipe, cook 1 pound of crumbled breakfast sausage with the celery and onion, draining excess fat before adding herbs.
  • You can prepare the entire mixture (steps 1-6) a day ahead. Cover and refrigerate. Add the extra broth if needed before baking.

Nutrition

Find it online: https://cookincorner.com/classic-homemade-thanksgiving-stuffing/