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The Ultimate Classic Homemade Thanksgiving Stuffing Recipe

A close-up of a golden brown, savory slice of homemade stuffing on a white plate.
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Make the best homemade stuffing for your holiday feast. This recipe delivers a moist interior and a crispy, golden top using traditional savory herbs.

Ingredients

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  • 1 pound dried bread cubes (about 12 cups), preferably a mix of white and sourdough
  • 1 cup unsalted butter
  • 2 cups chopped celery
  • 1 large yellow onion, chopped
  • 1 tablespoon fresh sage, finely chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 2 cups low-sodium chicken broth
  • 1/2 cup dried cranberries (optional, for cranberry stuffing ideas)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter a 9×13 inch baking dish.
  2. Spread the dried bread cubes in a single layer on a large baking sheet. Bake for 10-12 minutes until lightly toasted. This step helps achieve the crispy edges.
  3. While the bread toasts, melt the butter in a large skillet over medium heat. Add the chopped celery and onion. Sauté until softened, about 8-10 minutes.
  4. Stir in the fresh sage, thyme, parsley, salt, and pepper into the skillet. Cook for 1 minute until fragrant.
  5. In a very large bowl, combine the toasted bread cubes and the sautéed vegetable mixture. Toss gently to combine.
  6. In a separate bowl, whisk together the chicken broth and the lightly beaten eggs.
  7. Pour the egg and broth mixture over the bread mixture. Add the dried cranberries if you are making cranberry stuffing. Toss everything gently until the bread is evenly moistened. Do not overmix.
  8. Transfer the stuffing mixture to the prepared baking dish. If making ahead, cover and refrigerate at this point.
  9. Bake uncovered for 35-45 minutes, or until the top is golden brown and the center is heated through. If the top browns too quickly, loosely cover it with foil.
  10. Let the stuffing rest for 10 minutes before serving. This ensures a perfect, moist and crispy stuffing texture.

Notes

  • For a richer flavor, substitute half the chicken broth with turkey broth.
  • If you prefer sausage stuffing recipes, brown 1/2 pound of breakfast sausage and add it with the celery and onion mixture.
  • This recipe is make ahead friendly; assemble completely, cover, and refrigerate up to 24 hours before baking. Add 10-15 minutes to the baking time if baking straight from the refrigerator.
  • Use stale bread for the best texture absorption.

Nutrition

Find it online: https://yummagnet.com/classic-homemade-stuffing-recipe/