Classic Stuffing Recipe

The best Classic Stuffing recipe made with bread, onion, celery, butter, and fresh herbs for Thanksgiving. Some people call this dressing and some people call it stuffing, either way this Classic Stuffing recipe is our go-to Thanksgiving side dish.

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What makes a good stuffing?

Well. I guess that’s personal. For me, it’s not too soggy, not too crispy. I want it to be slightly soft with some nice toasty edges on top.

Good stuffing is like Simon and Garfunkel are singing “Parsley, Sage, Rosemary, and Thyme” in the family room but not blasting it on Alexa on my dinner plate.

The best stuffing makes me think to myself, “Oh, this tastes like Thanksgiving.”

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INGREDIENTS

  • 1 lb bread cut into 1-inch cubes – about 12 cups
  • 3/4 cup unsalted butter
  • 2 cups chopped yellow onion
  • 1 1/2 cups chopped celery
  • 1/4 cup chopped Italian parsley
  • 1 tablespoon minced fresh sage
  • tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme (sticks discarded)
  • 1 1/2 teaspoons kosher salt
  • teaspoon ground pepper
  • 2 large eggs
  • 2 cups reduced sodium chicken broth

I often use Sweet Italian Sausage and in that case do not add egg.

INSTRUCTIONS

  1. You can dry your bread cubes two ways: Place your bread cubes in a large bowl and them them sit on the counter covered for 1-2 days to dry out. Stir the bread cubes every once in a while.If you don’t have time to air-dry your bread, you can toast them. Lay bread cubes on baking sheets in a single layer and toast at 250 degrees for 45-60 minutes stirring every once in a while. Transfer bread cubes to a large bowl.

  2. Preheat oven to 350 degrees and spray a 9×13 baking dish with cooking spray.

  3. In a skillet, melt the butter and add the onion and celery. Sautee until vegetables are soft. Pour mixture into the bowl with the bread. Add the parsley, sage, rosemary, thyme, salt, and pepper. Stir together.

  4. In a medium bowl, whisk the eggs. Add the chicken broth and whisk together. Pour mixture over bread cubes and mix well. Pour into prepared baking dish. Cover with foil and bake for 35 minutes. Remove foil and bake for another 10-15 minutes until top is golden brown and middle is set.

     

  5. RECIPE NOTES

    This is up to personal preference but there are many different types of bread you can use in stuffing.  I personally like to use bakery sliced bread, French bread, or sourdough bread.

    Here are some types of bread you can use:

    sandwich bread
    French bread
    baguettes
    sourdough bread
    bakery loaf of bread

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